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Recipes

Chipotle Chicken Lettuce Tacos

Made With:

Soups

Signature Mexicali Tortilla

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

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Tip

• Chicken can be cooked, shredded and refrigerated for up to 1 day.

• For seasonal toppings, try cubed sautéed squash and crispy shallots in the fall, or chopped tomatoes and peppers in the summer.

Tips:

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

60 min.

Serving & Size

3 tacos

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

Nutrition Facts

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 %
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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
chicken breasts 12 (approx. 4 1/2 lb) 12  (approx. 2 kg)
olive oil 3/4 cup 175  mL
lime juice 1/2 cup 125  mL
chipotle in adobo, chopped 1/4 cup 60  mL
adobo sauce 3 tbsp 45  mL
minced garlic 2 tbsp 30  mL
salt 1 tsp 5  mL
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.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Mexicali Tortilla Condensed Soup 6 cups 1 1/2  L
chicken broth 2 cups 500  mL
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).
Ingredients Weight Measure
Weight Measure
Boston lettuce 36 leaves 36  leaves
thinly sliced radishes 1 1/2 cups 375  mL
thinly sliced red onions 1 1/2 cups 375  mL
avocados, peeled, pitted and thinly sliced
chopped fresh cilantro 3/4 cup 175  mL
Lime wedges, for serving
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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