- ACTIVE TIME: 15 minutes
- TOTAL TIME: 30 minutes
- SERVES: 4 people
Smoky Chicken & Black Bean Tacos
The combination of Campbell’s® Condensed Tomato Soup and canned chipotle chiles makes a rich, spicy, and flavorful base for one-pot chicken tacos that can be on the table in 30 minutes. The chipotles are both smoky and spicy; they’re canned in adobo sauce, which is slightly less tangy. Both are used in this recipe; put in one chile for moderate heat and two for more assertive heat. Leftover chipotles in adobo can be refrigerated in an airtight container for two weeks or frozen indefinitely.
Ingredients
- 2 pounds boneless, skinless chicken thighs, halved
- 1 (10.75-ounce) can Campbell’s® Condensed Tomato Soup
- 2 tablespoons vegetable oil
- 1½ teaspoons onion powder
- 1½ teaspoons garlic powder
- ½ teaspoon smoked paprika, optional
- 1 to 2 chipotle chiles, minced, plus 2 tablespoons adobo sauce, from 1 (7-ounce) can of chipotle chiles in adobo sauce
- 2 teaspoons cider vinegar
- Kosher salt
- 1 (15.5-ounce) can black beans, drained
- Warmed tortillas, for serving
- Slice avocado, red onion, and shredded cheddar cheese, for topping
Directions
- Stir together the chicken, Campbell’s® Condensed Tomato Soup, oil, onion and garlic powders, smoked paprika, chipotle chiles, adobo sauce and vinegar in a large pot or Dutch oven. Season lightly with salt. Bring the mixture to a brisk simmer over high heat. Reduce the heat to medium to maintain a low simmer and cover the pot. Cook for 15 minutes.
- Uncover the pot, stir well, and cook until the sauce reduces and thickens, about 5 more minutes. Using 2 forks, shred the chicken in the pot. Stir in the black beans and let them warm through, about 2 minutes. Taste and add more salt if desired. Serve in warmed tortillas with the toppings.
QUICK TIP
The chicken and bean filling is perfect for a weekday taco night, but can also be used for enchiladas, burritos, or as the topping for a rice bowl.
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