Campbell's Kitchen Home > Recipes > Chipotle Chicken Sandwiches

Chipotle Chicken Sandwiches

The smoky flavor of chipotle flavors these delicious chicken and peppers sandwiches highlighted by a mouthwatering barbecue sauce.

1 tablespoon olive or vegetable oil

2 pounds skinless, boneless chicken thighs

1 large red pepper, cut into 2-inch-long strips (about 1 1/2 cups)

1 large sweet onion, thinly sliced (about 1 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium) 

3/4 cup water

1/4 cup cider vinegar

2 tablespoon packed brown sugar

1 teaspoon ground chipotle chile pepper

1 package (13 ounces) Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds

Shredded Cheddar cheese

  • Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside.
  • Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
  • Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot. Heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is fork-tender.
  • Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
  • Cook for 10 minutes or until the sauce is thickened.
  • Serve the chicken mixture on the buns. Top with the cheese, if desired.

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At a Glance

Prep: 10 minutes

Cook: 45 minutes

Makes: 8


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