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White Chili Mini Tacos

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White Chili Mini Tacos
  • Prep 5 min
  • Total 5 hr 5 min
  • Servings 48
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Five ingredients are all you need to have spicy chicken tacos ready.
Updated Dec 20, 2012

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)
Make With
Make With
Old El Paso

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Set out bowls of taco toppings to serve with chicken filled tacos. Try sour cream, guacamole, chopped tomatoes, shredded cheese, sliced olives.

Nutrition

55 Calories, 2g Total Fat, 4g Protein, 6g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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