For a quick-and-easy taco night, these saucy tomato and chipotle chicken tacos are ready in minutes and taste fantastic.
Recipe tags: chicken base, easy difficulty, lunch, chicken, stovetop
| 1 can | (14 oz) diced tomatoes |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | adobo sauce (from canned chipotles in adobo) |
| 1½ cups | shredded rotisserie chicken |
| ½ cup | lime juice |
| 8 | corn tortillas, warmed |
| 1 | avocado, halved, pitted peeled and sliced |
| ½ cup | pickled red onions |
| ½ cup | crumbled feta cheese |
| ¼ cup | packed fresh cilantro leaves |
In large skillet set over medium-high heat, combine tomatoes, 1/2 cup water, Roasted Chicken Base and adobo sauce; bring to boil.
Stir in chicken and lime juice; return to boil. Reduce heat to medium; cook for 5 to 8 minutes or until chicken is heated through and sauce is thickened.
Assemble chicken mixture in warm tortillas with avocado, red onions, feta and cilantro.
Use store-bought prepared pickled onions for easy preparation. For homemade quick-pickled onions, toss together 1 sliced red onion, 1/3 cup vinegar or lime juice, and 1/2 tsp salt. Let stand for 10 to 15 minutes or until lightly pickled. Use crumbled cotija cheese instead of feta cheese for authentic Mexican flavors.