White Chili Mini Tacos

White Chili Mini Tacos

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

Prep Time



Total Time






1 1/4
pounds boneless, skinless chicken thighs (about 6 thighs)
package (1 oz) Old El Paso® taco seasoning
can (4.5 oz) Old El Paso® chopped green chiles, undrained
can (19 oz) Progresso® cannellini beans, drained
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.
Makes 48 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
Set out bowls of taco toppings to serve with chicken filled tacos. Try sour cream, guacamole, chopped tomatoes, shredded cheese, sliced olives.

Nutrition Information:

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