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White Chili Mini Tacos

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

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  • 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)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

Expert Tips

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

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View Full Nutrition Information

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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