Description
Flavorful and easy chicken tacos packed with seasoned chicken, black beans, corn, and colorful bell peppers. Perfect for a quick weeknight dinner or a fun gathering!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet taco seasoning (about 1 ounce)
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 12–16 corn or flour tortillas
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, until browned. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped onion and cook for 5 minutes, until softened. Add minced garlic and cook for 1 minute, until fragrant. Add chopped red and green bell peppers and cook for 5-7 minutes, until tender-crisp.
- Combine Ingredients: Stir in black beans, corn, and diced tomatoes and green chilies (Rotel). Sprinkle with taco seasoning and stir well. Pour in chicken broth.
- Simmer: Return the browned chicken breasts to the skillet, nestling them into the vegetable mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and easily shreds.
- Shred Chicken: Remove chicken from skillet and shred with two forks.
- Combine and Simmer: Return shredded chicken to the skillet with the vegetable mixture. Stir well to combine. Simmer for 5-10 minutes, allowing flavors to meld and sauce to thicken slightly.
- Add Cilantro: Stir in chopped fresh cilantro.
- Season: Taste and adjust seasoning as needed.
- Warm Tortillas: Warm tortillas using your preferred method (microwave, oven, or skillet).
- Assemble Tacos: Place a spoonful of chicken filling in the center of a warm tortilla. Add your favorite toppings.
- Serve: Fold the tortilla in half and serve immediately.
Notes
- Spice it up: Add cayenne pepper or hot sauce for extra heat.
- Vegetarian Option: Substitute chicken with crumbled tofu or black beans.
- Sweetness: Add a tablespoon of brown sugar or honey.
- Vegetable Variations: Add zucchini, mushrooms, or poblano peppers.
- Make Ahead: Chicken filling can be made ahead and stored in the refrigerator for up to 3 days.
- Slow Cooker Option: Place all ingredients (except cilantro and tortillas) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred chicken and stir in cilantro before serving.
- Instant Pot Option: Place all ingredients (except cilantro and tortillas) in the Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes. Shred chicken and stir in cilantro before serving.
- Serving Suggestions: Serve with Mexican rice, refried beans, or a fresh salad.
- Storage: Leftover chicken filling can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: The chicken filling can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
- Chicken is dry: Make sure you don’t overcook the chicken. If it’s already dry, add a little more chicken broth to the skillet.
- Filling is too watery: Simmer the filling for a few more minutes without the lid to allow the excess liquid to evaporate.
- Tortillas are cracking: Make sure you warm the tortillas properly before assembling the tacos.
- Prep Time: 15 minutes
- Cook Time: 35 minutes