Chicken-Bean Tacos

Come home to a delicious Mexican-style dinner-Spicy chicken and beans, slow cooked to serve with sour cream and salsa topped tacos!

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Servings 12

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ingredients 12
Prep Time 15 min
Total Time 7 hr 15 min

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

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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; 17%
(Saturated Fat 8g, 8% Trans Fat 2g 2% ),
Cholesterol: 55mg; 55%;
Sodium: 710mg; 710%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 6%;
Calcium: 15%;
Iron: 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;