Red Chile Shredded Chicken Tacos with Chipotle Adobo Sauce
Tender shredded chicken breast simmered in a rich red chile sauce made with chipotle peppers in adobo, fire-roasted tomatoes, and aromatic spices. The sauce combines smoky heat from chipotle chiles with tangy vinegar and a touch of sweetness, creating layers of complex flavor that penetrate the chicken as it cooks. Perfect for weeknight dinners or casual entertaining, these tacos offer authentic Mexican-inspired taste with the convenience of using pre-cooked chicken. The sauce reduces and thickens during cooking, coating each strand of chicken with bold, satisfying flavor that pairs beautifully with soft corn tortillas.
Ingredients
- 1 chipotle chile in adobo sauce, from 7-oz can
- 1 tablespoon adobo sauce, from can of chipotle chiles
- ⅓ medium onion, cut in half
- 2 cloves garlic or 1 teaspoon dried minced garlic
- 2 ½ cups Progresso reduced-sodium chicken broth, from 32-oz carton
- 1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
- ¼ cup tomato sauce, from 8-oz can
- 2 tablespoons white wine vinegar
- 1 ½ teaspoons chicken bouillon granules
- ½ teaspoon sugar
- ½ teaspoon dried oregano leaves(optional)
- 1 tablespoon vegetable oil
- 1 clove garlic, finely chopped
- ¼ teaspoon salt
- fresh lime juice, few drops(optional)
- ½ teaspoon sugar(optional)
- 2 cups shredded cooked chicken breast
- 10 soft corn tortillas, 6 or 7 inch
Instructions
- 1
Combine chipotle chile, adobo sauce, onion, garlic, chicken broth, diced tomatoes, tomato sauce, white wine vinegar, bouillon granules, sugar, and oregano in blender and blend until smooth
- 2
Heat vegetable oil in 3-quart saucepan over medium-high heat, add chopped garlic and cook stirring for 1 minute
- 3
Stir in blended tomato mixture and cook 6 to 10 minutes stirring occasionally until hot
- 4
Stir in lime juice and additional sugar, then add shredded chicken
- 5
Cook over medium-low heat about 15 minutes stirring occasionally until mixture thickens
- 6
Heat tortillas according to package directions
- 7
Spoon about 1/3 cup chicken mixture down center of each warm tortilla
- 8
Fold each taco in half over filling and serve immediately
Tips
Use leftover rotisserie chicken or meal prep cooked chicken breasts for quick assembly
Adjust heat level by adding more or fewer chipotle chiles in adobo sauce
Make sauce ahead and reheat with chicken for even faster weeknight meals
Good to Know
Refrigerate assembled tacos up to 2 days or chicken mixture up to 4 days in airtight container
Prepare chile sauce up to 3 days ahead; add chicken and simmer before serving
Serve immediately while tortillas are warm and chicken mixture is hot for best texture
Common Mistakes
Don't skip blending step or sauce will be chunky and uneven
Avoid high heat when simmering chicken to prevent sauce from scorching
Substitutions
milder flavor, less smoke
FAQ
Can I make this spicier?
Add extra chipotle chiles or include seeds from the chiles for more heat. Start with one additional chile and taste before adding more.
What if I don't have fire-roasted tomatoes?
Regular diced tomatoes work fine but won't provide the same smoky depth. Add a pinch of smoked paprika to compensate.
How long will leftovers keep?
Store chicken mixture in refrigerator up to 4 days. Reheat gently and warm fresh tortillas before serving for best results.