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Chipotle Chicken Lettuce Tacos

Chipotle Chicken Lettuce Tacos

Nutrition Facts

Serving Size
Amount Per Serving
Calories 440
% Daily Value
Total Fat 20g
31%
Saturated Fat 3g
15%
Cholesterol 100mg
33%
Sodium 1360mg
57%
Total Carbohydrate 22mg
7%
Dietary Fiber 4g
16%
Protein 42g
84%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

30 min.

Serving & Size

3 tacos

Add To Pantry

Lettuce leaves add freshness and crunch to these savoury chicken tacos. Toppings can be customized easily for seasonal flavours.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
chicken breasts 12 (approx. 2 kg) 12 (approx. 4 1/2 lb)
olive oil 175 mL 3/4 cup
lime juice 125 mL 1/2 cup
chipotle in adobo, chopped 60 mL 1/4 cup
adobo sauce 45 mL 3 tbsp
minced garlic 30 mL 2 tbsp
salt 5 mL 1 tsp
Campbell’s® Signature Mexicali Tortilla Condensed Soup
1.5 L
6 cups

This spicy Southwestern soup is made with diced tomatoes, corn, kidney beans, black beans, tortilla strips and seasoned with cilantro.

chicken broth 500 mL 2 cups
Boston lettuce 36 leaves 36 leaves
thinly sliced radishes 375 mL 1 1/2 cups
thinly sliced red onions 375 mL 1 1/2 cups
avocados, peeled, pitted and thinly sliced
chopped fresh cilantro 175 mL 3/4 cup
Lime wedges, for serving
Instructions
1. Preheat oven to 400°F (200°C). Toss together chicken breasts, olive oil, lime juice, chipotle, adobo sauce, garlic and salt. Arrange on baking sheet in single layer; roast for 15 to 20 minutes or until internal temperature of chicken registers 165°F (74°C). Shred meat with two forks.
2. In large saucepan set over medium-high heat, combine shredded chicken, soup and chicken broth; bring to boil. Reduce heat and simmer for 10 to 15 minutes or until thickened and heated through. Keep warm for service (makes 12 cups/3 L).

Recipe Tip

  1. Serving: Divide 1 cup (250 mL) chicken mixture among 3 leaves of Boston lettuce. Top each with 2 tsp (10 mL) sliced radishes, 2 tsp (10 mL) sliced onions, 1 slice avocado and 1 tsp (15 mL) cilantro. Arrange on plate and serve with lime wedges.
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