Chipotle Chicken Sandwiches
The smoky flavor of chipotle flavors these delicious shredded chicken and pepper sandwiches served with a mouthwatering barbecue sauce.
Ingredients
1 tablespoon olive or vegetable oil
2 pounds boneless, skinless chicken thigh (about 16 thighs)
1 large red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 large sweet onion, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.75 cup water
0.25 cup cider vinegar
2 tablespoons packed brown sugar
1 teaspoon ground chipotle chile powder
1 package (15 ounces) Pepperidge Farm® Sesame Topped Hamburger Buns
0.25 cup Cheddar cheese(optional)
2 pounds boneless, skinless chicken thigh (about 16 thighs)
1 large red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 large sweet onion, thinly sliced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.75 cup water
0.25 cup cider vinegar
2 tablespoons packed brown sugar
1 teaspoon ground chipotle chile powder
1 package (15 ounces) Pepperidge Farm® Sesame Topped Hamburger Buns
0.25 cup Cheddar cheese(optional)
Instructions
Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
Stir the soup, water, vinegar, brown sugar and ground chipotle chile pepper in the saucepot and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
Cook for 10 minutes or until the sauce is thickened.
Serve the chicken mixture on the buns. Top with the cheese, if desired.
Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
Stir the soup, water, vinegar, brown sugar and ground chipotle chile pepper in the saucepot and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
Cook for 10 minutes or until the sauce is thickened.
Serve the chicken mixture on the buns. Top with the cheese, if desired.
Chipotle Chicken Sandwiches
The smoky flavor of chipotle flavors these delicious shredded chicken and pepper sandwiches served with a mouthwatering barbecue sauce.
Directions
Print
Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.Stir the soup, water, vinegar, brown sugar and ground chipotle chile pepper in the saucepot and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.Cook for 10 minutes or until the sauce is thickened.Serve the chicken mixture on the buns. Top with the cheese, if desired.
Ingredients
1 tablespoon olive or vegetable oil2 pounds boneless, skinless chicken thigh (about 16 thighs)1 large red bell pepper, cut into 2-inch-long strips (about 1 1/2 cups)1 large sweet onion, thinly sliced (about 1 cup)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.75 cup water0.25 cup cider vinegar2 tablespoons packed brown sugar1 teaspoon ground chipotle chile powder1 package (15 ounces) Pepperidge Farm® Sesame Topped Hamburger Buns0.25 cup Cheddar cheese(optional)
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