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Chipotle Chicken Sandwiches

"The smoky flavor of chipotle flavors these delicious chicken and peppers sandwiches highlighted by a mouthwatering barbecue sauce."
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55 m servings 426 cals
Original recipe yields 8 servings

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  1. 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.
  2. Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp.
  3. 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.
  4. Remove the chicken from the saucepot to a cutting board. Using 2 forks shred the chicken. Return the chicken to the saucepot.
  5. Cook for 10 minutes or until the sauce is thickened.
  6. Serve the chicken mixture on the buns. Top with the cheese, if desired.

Nutrition Facts

Per Serving: 426 calories; 17.3 g fat; 31.1 g carbohydrates; 35.2 g protein; 110 mg cholesterol; 519 mg sodium. Full nutrition

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Read all reviews 3
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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 torti...

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 br...

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 ...