Chicken-Bean Tacos

1 Ratings

1 Comments

Prep 15 min
Total 7 hr 15 min
Ingredients 12
Servings 12

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Ingredients

1 1/4

lb boneless skinless chicken thighs

tablespoons taco seasoning mix (from 1.25-oz package)

can (4.5 oz) chopped green chiles

can (8 oz) tomato sauce

teaspoon ground cumin

teaspoon coriander seed, crushed

can (19 oz) cannellini beans, drained

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

container (8 oz) sour cream

cup chunky-style salsa

Steps

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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.

Notes

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Nutrition Information

Nutrition Facts

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

*Percent Daily Values are based on a 2,000 calorie diet.