Main Dishes

Spicy Southwest Chicken Tacos


Shredded chicken seasoned and juicy with green chilies, tomatoes, corn and black beans.

* 2 boneless skinless chicken breasts
* 1 small onion, sliced
* 1 green bell pepper, sliced into strips
* 1 clove garlic, minced
* 1 Tbsp butter
* 1/2 Tbsp Canola oil
* 1/4 tsp smoked paprika
* 3/4 tsp cumin
* 1/4 tsp coriander
* 1 1/2 tsp chili powder
* 1/2 tsp cayenne pepper, plus more for seasoning chicken
* 1 cup frozen corn
* 15 oz can black beans, drained and rinsed
* 15 oz can petite diced tomatoes (I used Cento)
* 4 oz can diced green chilies (I used Old El Paso)
* 1/2 cup chicken stock
* Salt
* Pepper
* Corn or Flour Tortillas, fajitas size
* Cheddar, Pepper Jack, or Monterey Jack cheese, grated
* Sour Cream (optional)
* Cilantro, chopped (optional)
* Tomato, diced (optional)
* Lettuce, shredded (optional)
Season the chicken breasts with salt, pepper and cayenne on both sides. In a large heavy skillet or dutch oven, melt the butter over medium high heat. Add chicken and brown on both sides, about 4 minutes on each side. Remove from pan and set aside. To the same pan, reduce heat to medium and add oil, then onions and bell peppers and cook until soft, about 4-5 minutes. Add garlic and cook for one minute more. Add tomatoes, green chilies, chicken stock, cumin, coriander, chili powder, cayenne, corn, beans, salt and pepper. Stir, bring to boil then reduce heat and return chicken to pan. Cover and simmer on low, stirring occasionally until chicken is cooked through. (I took my time with this and let it simmer for an hour) When chicken is cooked through remove chicken to a plate or bowl and using two forks shred the chicken and return to pan. Increase heat to medium low and simmer uncovered, stirring often until thickened. (about half an hour) Spoon into warmed tortillas and finish with desired toppings!


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