Red Chile Shredded Chicken for Tacos

Ingredients

• 1  chipotles in adobo (from 7-oz can)
• 1 tablespoon chipotle sauce canned (from can of chipotle chiles)
• 0.3 medium onion cut in half
• 2 cloves garlic dried minced
• 2.5 cups chicken broth reduced-sodium (from 32-oz carton)
• 14.5 oz canned tomatoes diced fire roasted organic undrained canned
• 0.3 cup tomato sauce (from 8-oz can)
• 2 tablespoons citrus champagne vinegar 
• 1.5 teaspoons chicken soup base 
• 0.5 teaspoon sugar 
• 0.5 teaspoon oregano dried
• 1 tablespoon vegetable oil 
• 1 clove garlic finely chopped
• 0.3 teaspoon salt 
• 3 drops juice of lime fresh
• 0.5 teaspoon sugar 
• 2 cups chicken shredded cooked
• 10 7-inch corn tortillas soft (6 or )

Equipment

• sauce pan
• blender

Directions

1. In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
2. In 3-quart saucepan, heat oil over medium-high heat.
3. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
4. Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling.
5. Serve immediately.