Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Chili, Cinco de Mayo, Comfort Food, Cooking Light, Cowboy Cooking, Dinner, Fall, Kid Friendly, Lunch, Main Courses, Mexican, Poultry, Week Nights, Winter Warmth
Yields or Serves:
Tags: Cayenne Pepper, Cheddar Cheese, Chicken Broth, Chicken Chili Tacos, Chicken Chili Wraps, Chili, Cinco de Mayo, Comfort Food, Cooking Light, Cumin, Diced Tomatoes, Dinner, Green Chiles, Ground Chicken, Guacamole, Healthy Meal, Hearty Mexican Meal, Jalapeno, Kid Friendly, Kidney Beans, Kosher Salt, Light Side, Lunch, Main Courses, Mexican Cooking, Onion, Onions, Pepper, Poultry, Sour Cream, Tomato Sauce, Tortillas, Victoria Hart Glavin, Victoria's Chicken Chili Tacos, Victoria's Chicken Chili Wraps, Week Nights, Winter Warmth
Chicken Chili Tacos
Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.
INGREDIENTS
2 Pounds Ground Chicken
1 Large Chopped Onion
1 Seeded & Minced Jalapeno
3 Teaspoons Ground Cumin
8 Ounces Tomato Sauce
14 Ounces Diced Tomatoes with Green Chiles
5 Cups Cooked Kidney Beans
2 Cups Chicken Broth
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Medium Size Tortillas
1 Cup Low-Fat Sour Cream
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Guacamole
In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6
