Lettuce leaves add freshness and crunch to these savoury chicken tacos. Toppings can be customized easily for seasonal flavours.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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
|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|
|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).|
- 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.