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Quick and Easy Recipe
Chicken Soft Tacos with Black Bean Salsa Recipe
I won a Weeber stainless Grill for this one in the DIABETIC LIVING QUICK CHICKEN RECIPE CONTEST
| Prep time: 25 Minutes | Southwestern |
| Cook time: 20 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 561 | |
| Calories from Fat 39 | 7% |
| Total Fat 4.61g | 6% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.03g | |
| Cholesterol 53mg | 18% |
| Sodium 564mg | 24% |
| Potassium 1870mg | 53% |
| Total Carbs 87.14g | 23% |
| Dietary Fiber 19.0g | 63% |
| Sugars 4.41g | 3% |
| Protein 45.55g | 73% |
Ingredients Convert Measures
- 4 five-ounce boneless, skinless chicken breast halves
- 2 cups fat-free low-sodium canned chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 can black beans, rinsed and well drained
- 1/2 cup chopped tomatoes
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
- 1 lime
- Salt and pepper
- 8 corn tortillas
Directions
- Remove excess fat from chicken. Bring broth with chili powder, cumin and oregano to a boil. Add chicken, reduce heat and poach, uncovered, until chicken is opaque throughout about 8 to 10 minutes. Remove from stove and cool in poaching liquid. When cool shred the breast meat. For salsa mix beans, corn, tomatoes, onions and cilantro together. Squeeze lime over salsa and season with salt and pepper. Heat tortillas in the microwave or on the stove top. Place shredded chicken in the tortillas and top with salsa.
- Makes 8 tortillas
