Recipe by Campbell's Kitchen
"The smoky flavor of chipotle flavors these delicious chicken and peppers sandwiches highlighted by a mouthwatering barbecue sauce."
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olive or vegetable oil
skinless, boneless chicken thighs
red pepper, cut into 2-inch-long strips
sweet onion, thinly sliced
1 (10.75 ounce) can
Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
packed brown sugar
ground chipotle chile pepper
1 (13 ounce) package
Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds
shredded Cheddar cheese
Quite delicious. I substituted canned San Marcos brand chipotle peppers in adobo sauce (sliced) for the ground pepper. It gave a nicely complex flavor. Would suggest serving it with flour tortillas as a taco. We didn't use the cheese, didn't miss it. Served with a black bean, corn, rice, & pineapple salad topped in tomatillo salsa.
I easily did this in a slow cooker! Browned the chicken on the stovetop as instructed . Mixed the soup,vinegar, water, brown sugar and chipotle in the cooker. Put the bell pepper in, then the browned chicken and finally topped with the onions. Covered on high until tender- not sure how long that was. When the onions started to cook down , I stirred everything to combine in the liquid. I did however use 2 Tablespoons canned diced chipotle instead of dry
I made a couple minor changes to this...I used homemade canned tomato sauce and some a pinch of dried cayenne since that's what I had on hand. The first day my husband ate it as a sandwich and liked it, but day two over rice was even better. I will definitely be adding this to our rotation!
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle Chicken Sandwiches
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 156
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