Ingredients
1
chipotle chile in adobo sauce (from 7-oz can)
1
tablespoon adobo sauce (from can of chipotle chiles)
1/3
medium onion, cut in half
2
cloves garlic or 1 teaspoon dried minced garlic
2 1/2
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/4
cup tomato sauce (from 8-oz can)
2
tablespoons white wine vinegar
1 1/2
teaspoons chicken bouillon granules
1/2
teaspoon sugar
1/2
teaspoon dried oregano leaves, if desired
1
tablespoon vegetable oil
1
clove garlic, finely chopped
1/4
teaspoon salt
Few drops fresh lime juice, if desired
1/2
teaspoon sugar, if desired
2
cups shredded cooked chicken breast
10
soft corn tortillas (6 or 7 inch)
Preparation
In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.
