Chickenandbeantacos Recipes

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THE BEST CHICKEN TACOS EVER



The Best Chicken Tacos Ever image

Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!

Provided by Melissa Griffiths-Bless this Mess

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 pound boneless skinless chicken thighs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
1 tablespoon olive oil
1/3 cup finely chopped red or sweet onion
1/3 cup finely chopped cilantro
1 finely chopped jalapeño
Juice of 1 lime
Salt and pepper, to taste
1 lime, cut into 8 pieces

Steps:

  • In a large zipper-topped plastic baggie or in shallow dish, add the chicken, all of the spices, lime juice, and oil. Close the bag and use your hands to mix everything together. If you are using a shallow dish, use tongs to work the spices evenly into the chicken. You can let this rest for up to a half-hour or work with it right away. I like to let it rest a minute to increase the flavor.
  • Heat a large skillet over medium to medium-high heat. When the skillet is hot, add the chicken. Cook for 12 to 14 minutes, turning once, until the chicken is cooked through. Remove the chicken from the pan and let it rest for 10 minutes. If you have an extra-large chicken thigh, you'll need to cook them longer, so turn down the heat to medium and cook them until no longer pink (could take up to 25 minutes or 12 minutes per side).
  • While the chicken cooks, stir together the chicken taco topping by placing the chopped onion, cilantro, jalapeño, and the juice of one lime in a small bowl. Add salt and pepper, and stir to combine.
  • While the chicken rests, wipe your skillet clean with a warm rag or paper towels, and place the skillet back on the heat over medium-high to high heat. Place two tortillas (still stacked together) on the skillet and cook until the underside starts to char. Flip over and cook the other side (so the middle of each tortilla won't be cooked against the skillet but it will get warm all the way though). Repeat with remaining tortillas.
  • Chop the rested chicken into bite-sized pieces.
  • To serve, place 1/8 of the chopped chicken in each set of tortillas (still two stacked together) and top with 1/8 of your onion mixture. Serve each taco with a wedge of lime to squeeze over the taco just before serving.

Nutrition Facts : ServingSize 2 tacos, Calories 401 calories, Sugar 2.9 g, Sodium 165 mg, Fat 11.1 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 49.3 g, Fiber 7.4 g, Protein 28.5 g, Cholesterol 106.5 mg

CHICKEN AND BEAN TACOS



Chicken and Bean Tacos image

Make and share this Chicken and Bean Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken thighs
1 (1 1/4 ounce) package taco seasoning mix
1 (4 1/2 ounce) can chopped green chilies, drained
1 (8 ounce) can tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 (19 ounce) can cannellini beans, drained
2 (4 5/8 ounce) packages taco shells
2 cups shredded cheddar cheese
1 1/2 cups shredded lettuce
1 (8 ounce) container sour cream
1 cup salsa

Steps:

  • Add chicken thighs to a 4 quart slow cooker.
  • Sprinkle with taco seasoning.
  • Sprinkle chopped chiles on top of chicken.
  • In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
  • Pour mixture over the top of the chicken.
  • Top with beans.
  • Cover, cook on LOW for 7 hours.
  • Remove chicken from crock pot and set aside.
  • Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
  • Shred chicken and return to slow cooker; stir to mix well.
  • To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
  • Enjoy.

Nutrition Facts : Calories 357.6, Fat 17.5, SaturatedFat 7.8, Cholesterol 67.9, Sodium 482.9, Carbohydrate 30.1, Fiber 5.4, Sugar 2.5, Protein 21.5

CHICKEN 'N' BEAN TACOS



Chicken 'n' Bean Tacos image

These flavorful tacos are a wonderful change of pace from regular tacos. My family loves the combination of black beans, chicken and tomatoes.-Wendy Hines, Chesnee, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 1 dozen.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 can (15 ounces) black beans, undrained
1/4 cup minced fresh parsley
1 to 2 teaspoons ground cumin
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
1 cup chopped fresh tomatoes

Steps:

  • In a nonstick skillet, saute chicken, onion and garlic until juices run clear. Stir in beans, parsley, cumin and pepper; heat through., Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately.

Nutrition Facts : Calories 146 calories, Fat 2g fat (0 saturated fat), Cholesterol 22mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

EASY MEXICAN CHICKEN AND BEANS



Easy Mexican Chicken and Beans image

Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

1 lb uncooked chicken breast strips for stir-fry
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1/4 cup water
Flour tortillas, if desired

Steps:

  • Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
  • Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

TUSCAN CHICKEN AND BEANS



Tuscan Chicken and Beans image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

  • In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

SLOW-COOKER CHICKEN AND BEAN TACOS



Slow-Cooker Chicken and Bean Tacos image

Feed your crowd without any extra fuss, that's the beauty of this recipe. With its easy dump-and-go method and all-day cook time, it's one of our favorite ways to get ahead when hosting. Letting the chicken cook all day ensures it turns out tender and makes it easy to shred. Even better, it gives you time to focus on other things, like making a delicious dessert! Because this meal is so hearty-thanks to the addition of beans-you really don't need sides. Instead, pick up your favorite taco fixings from the grocery store. You can never go wrong with guacamole, fresh limes and cheese.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 7h10m

Yield 24

Number Of Ingredients 12

1 1/4 pounds boneless, skinless chicken thighs (about 6 thighs)
3 tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
1 can (4 1/2 ounces) chopped green chiles, undrained
1 can (8 ounces) tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 can (19 ounces) cannellini beans, drained
2 packages (4.6 ounces each) taco shells (12 shells each)
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 1/2 cups shredded lettuce
1 container (8 ounces) sour cream (1 cup)
1 cup thick-and-chunky salsa

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
  • Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
  • Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
  • Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

Nutrition Facts : Calories 185, Carbohydrate 16 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 290 mg

ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

CHICKEN AND BEAN SOFT TACOS



Chicken and Bean Soft Tacos image

Just what this site needs - another chicken taco recipe! Here's my variation on the theme - like most recipes, it's really easy to adjust to suit your family's tastes. Cooking time is very flexible as well, sometimes I get it started and let it simmer a bit to blend the flavors, adding liquid as needed to keep it from drying out. Other times, I just throw it all together and serve it within 15 minutes.

Provided by pattikay in L.A.

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 boneless skinless chicken breasts, cooked (chopped or shredded)
1 (16 ounce) can black beans, undrained (or kidney beans, or pinto beans)
1 cup corn
1/2 cup black olives (sliced or chopped)
1 jalapeno pepper, chopped (a 4 oz can of chopped mild chiles will work also)
1/2 cup chopped onion
1 teaspoon minced garlic
1 -2 tablespoon olive oil
1 -2 tablespoon chili powder
1/4-1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1 -2 teaspoon cumin
1/2 cup water
salt (to taste)
4 -8 ounces tomato sauce (optional)
flour tortilla
sour cream
salsa
shredded cheese
guacamole

Steps:

  • saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
  • (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
  • Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
  • Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
  • This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
  • Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
  • Serve in flour tortillas with your favorite toppings.

Nutrition Facts : Calories 278.4, Fat 8.2, SaturatedFat 1.3, Cholesterol 37.8, Sodium 228.8, Carbohydrate 31.9, Fiber 9.8, Sugar 2.9, Protein 21.9

CHICKEN AND BEAN TACOS



Chicken and Bean Tacos image

Make and share this Chicken and Bean Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 7h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 lbs boneless skinless chicken thighs
1 (1 1/4 ounce) package taco seasoning mix
1 (4 1/2 ounce) can chopped green chilies, drained
1 (8 ounce) can tomato sauce
1 teaspoon ground cumin
1 teaspoon coriander seed, crushed
1 (19 ounce) can cannellini beans, drained
2 (4 5/8 ounce) packages taco shells
2 cups shredded cheddar cheese
1 1/2 cups shredded lettuce
1 (8 ounce) container sour cream
1 cup salsa

Steps:

  • Add chicken thighs to a 4 quart slow cooker.
  • Sprinkle with taco seasoning.
  • Sprinkle chopped chiles on top of chicken.
  • In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
  • Pour mixture over the top of the chicken.
  • Top with beans.
  • Cover, cook on LOW for 7 hours.
  • Remove chicken from crock pot and set aside.
  • Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
  • Shred chicken and return to slow cooker; stir to mix well.
  • To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
  • Enjoy.

Nutrition Facts : Calories 357.6, Fat 17.5, SaturatedFat 7.8, Cholesterol 67.9, Sodium 482.9, Carbohydrate 30.1, Fiber 5.4, Sugar 2.5, Protein 21.5

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Add Favorite Rate Recipe. Email Recipe. Print Recipe. If you would like to receive weekly notices when new recipes are posted to the site, us on Facebook or Follow @anitas_recipes. Posted: 10/20/2000. Mexican. Rated by 5 users (4.60) WW Points *: 3.25. 12 servings. Nutrition Facts; Servings Per Recipe 12 : Amount Per Serving: Calories 186. Calories from Fat 32 …
From anitasrecipes.com


CHICKEN AND GREEN BEANS - DINNER AT THE ZOO
2019-06-04 In a bowl whisk together the chicken broth, honey and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the soy sauce mixture over the chicken and green beans; cook for 30 seconds. Whisk in the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken, stirring constantly.
From dinneratthezoo.com


BAKED CHICKEN TACOS {EASY RECIPE}- BUTTER YOUR BISCUIT
2021-02-08 Instructions. Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray. Heat a large skillet on medium-high heat add olive oil and ground chicken and diced onions. Using a spoon break up the chicken and cook until browned about 7-8 minutes. Drain if you have a lot of fat, and return to skillet.
From butteryourbiscuit.com


EASY BBQ CHICKEN TACOS - TASTES BETTER FROM SCRATCH
2018-07-02 Add chicken and cook for 4-5 minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a cutting board, baste with more BBQ sauce, and allow to rest for 5 minutes before chopping. Warm tortillas on grill or in a hot skillet. Add a spoonful of chopped chicken, corn, black beans, tomatoes and avocado to each warm tortilla.
From tastesbetterfromscratch.com


CHICKEN TACOS - COOKING CLASSY
2020-09-23 Place chicken in skillet spacing evenly apart. Let cook until browned on bottom, about 6 minutes. Turn chicken pieces, reduce heat to medium if needed. Continue to cook until chicken has cooked through (165 degrees in thickest portion), about 6 minutes longer. Transfer to a cutting board and let rest a few minutes.
From cookingclassy.com


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