Chicken Chili Tacos

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

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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