- 12
Ingredients
- 20 oz boneless skinless chicken breasts, trimmed of fat
- 20 oz boneless skinless chicken thighs, trimmed of fat
- 1 tablespoon canola oil
- 2 cups chopped onions (2 large)
- 1 medium red bell pepper, chopped (1/2 cup)
- 1 jalapeño chile, diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1 can (15 oz) Muir Glen® organic tomato sauce
- 1 can (15 oz) great northern beans, drained, rinsed, mashed
- 1 can (15 oz) black beans, rinsed, drained
- 24 taco shells or corn tortillas
- Lime
- Chopped avocado
- Chopped tomato
- Chopped cilantro
- Shredded lettuce
- Sour cream
- _________________
- 1/2 RECIPE
- 10 oz boneless skinless chicken breasts, trimmed of fat
- 10 oz boneless skinless chicken thighs, trimmed of fat
- 1 tablespoon canola oil
- 1 cup chopped onions (2 large)
- 1/2 medium red bell pepper, chopped (1/2 cup)
- 1/2 jalapeño chile, diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/2 can or 1 small 8 oz can tomato sauce
- 1/2 can (15 oz) great northern beans, drained, rinsed, mashed
- 1/2 can (15 oz) black beans, rinsed, drained
- 12 taco shells or corn tortillas
- Lime
- Chopped avocado
- Chopped tomato
- Chopped cilantro
- Shredded lettuce
- Sour cream
Preparation
Step 1
1. Spray 5- to 6-quart slow cooker (you can use 3-4 for 1/2 recipe) with cooking spray. Place chicken in slow cooker.
2. In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
3. Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
4. Serve in taco shells with toppings.