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Chicken-Bean Tacos

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Chicken-Bean Tacos
  • Prep Time 15 min
  • Total Time 7 hr 15 min
  • Servings 12
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Come home to a delicious Mexican-style dinner-Spicy chicken and beans, slow cooked to serve with sour cream and salsa topped tacos!

Ingredients

1 1/4
lb boneless skinless chicken thighs
3
tablespoons taco seasoning mix (from 1.25-oz package)
1
can (4.5 oz) chopped green chiles
1
can (8 oz) tomato sauce
1
teaspoon ground cumin
1
teaspoon coriander seed, crushed
1
can (19 oz) cannellini beans, drained
2
packages (4.6 oz each) taco shells (24 shells total)
1 1/2
cups shredded Cheddar cheese (6 oz)
1 1/2
cups shredded lettuce
1
container (8 oz) sour cream
1
cup chunky-style salsa

Directions

  • 1 In 3 1/2- or 4-quart slow cooker, place chicken thighs. Sprinkle with taco seasoning mix. Top with chiles. In medium bowl, mix tomato sauce, cumin and coriander seed. Pour over top. Top with beans.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Remove chicken from slow cooker; place on cutting board. Mash beans in slow cooker. Shred chicken with 2 forks; return to slow cooker, and mix well.
  • 4 To serve, spoon about 3 tablespoons chicken mixture into each taco shell. Top each with 1 tablespoon cheese, 1 tablespoon lettuce, 2 teaspoons sour cream and 2 teaspoons salsa.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
8g
38%
,
Trans Fat
2g
)
Cholesterol
55mg
19%
Sodium
710mg
30%
Potassium
530mg
15%
Total Carbohydrate
29g
10%
(
Dietary Fiber
4g
17%
,
Sugars
4g
)
Protein
20g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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