White Chili Mini Tacos

Five ingredients are all you need to have spicy chicken tacos ready.

  • Prep Time 5 min
  • Total Time 5 hr 5 min
  • Servings 48

Ingredients

1 1/4
pounds boneless, skinless chicken thighs (about 6 thighs)
1
package (1 oz) Old El Paso™ taco seasoning
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
can (19 oz) Progresso™ cannellini beans, drained
2
packages (3.8 oz each) Old El Paso™ miniature taco shells (48 shells)

  • 1 Place chicken thighs in 4- to 6-quart slow cooker; sprinkle with taco seasoning mix. Top with chiles and beans.
  • 2 Cover and cook on low heat setting 5 to 6 hours or until juice of chicken is no longer pink when the centers of the thickest pieces are cut.
  • 3 About 15 minutes before serving, heat taco shells as directed on package. Meanwhile, remove chicken from cooker; place on large plate. Shred chicken with 2 forks. Return chicken to bean mixture; mix well, mashing beans with fork.
  • 4 Serve chicken mixture with warm taco shells. Chicken mixture will hold on low heat setting up to 3 hours.

Expert Tips

Set out bowls of taco toppings to serve with chicken filled tacos. Try sour cream, guacamole, chopped tomatoes, shredded cheese, sliced olives.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
55
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
5mg
5%;
Sodium
55mg
55%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Iron
4%;
Exchanges:
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.