Chicken Chili Tacos With Salsa Aioli Recipe

Name: Chicken Chili Tacos With Salsa Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts OR an equal amount of leftover chickenl; 4 cups water; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 2 teaspoons ground dried garlic; 2 tablespoons dried cilantro; 1/4 teaspoon cayenne (optional); salt and pepper to taste; 1 teaspoon olive oil; 1 onion, chopped; 1-2 cans chopped green chilis, depending on spicy you like it; 1 can white beans (great northern or cannelini), chopped; 1 packet taco shells or soft corn tortillas, your preferene; 2 avocados, chopped; 1 packet queso fresca, crumbled or jack cheese, grated; 1/2 cup mild salsa, pureed; 1 cup mayonnaise; sour cream, to taste; 1 tomato, chopped; 1 bunch lettuce, chopped; 2 sliced jalapeno peppers (optional); 1 bunch cilantro, chopped

Servings: persons

4 boneless, skinless chicken breasts OR an equal amount of leftover chickenl
4 cups water
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons ground dried garlic
2 tablespoons dried cilantro
1/4 teaspoon cayenne (optional)
salt and pepper to taste
1 teaspoon olive oil
1 onion, chopped
1-2 cans chopped green chilis, depending on spicy you like it
1 can white beans (great northern or cannelini), chopped
1 packet taco shells or soft corn tortillas, your preferene
2 avocados, chopped
1 packet queso fresca, crumbled or jack cheese, grated
1/2 cup mild salsa, pureed
1 cup mayonnaise
sour cream, to taste
1 tomato, chopped
1 bunch lettuce, chopped
2 sliced jalapeno peppers (optional)
1 bunch cilantro, chopped

1
To cook chicken, boil water in a medium pan. When the water comes to a full boil, add chicken and bring water back to a boil. Cook for 10 minutes, then shut off heat and cover tightly. Leave chicken in the hot water for 30 minutes. Check chicken with a thermometer to ensure temperature is at 165 degrees. Drain and shred chicken with 2 forks into bite-sized pieces.
2
Combine cumin, coriander, garlic, dried cilantro, cayenne and salt and pepper.
3
Chop the onion and saute with green chilis in olive oil until soft. Add spice blend and toast spices. Add the shredded chicken and chopped white beans. Combine thoroughly, warm through and set aside.
4
Salsa Aioli: Puree salsa (I use mild, but adjust spiciness to your taste) in a food processor. Add to mayonnaise and stir to combine.
5
Serve chicken mixture in taco shells or corn tortillas with fresh chopped avocados, cheese, sour cream, chopped tomato, lettuce, sliced jalapenos and fresh cilantro. Top with salsa aioli.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts OR an equal amount of leftover chickenl, 4 cups water, 1 tablespoon ground cumin, 1 teaspoon ground coriander, and more.

Yes, Chicken Chili Tacos With Salsa Aioli falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Chili Tacos With Salsa Aioli

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