Chicken Soft Tacos

Chicken Soft TacosRecipe
Oxmoor House
You may think of tacos as “fast foods,” but chicken soft tacos are a snap to prepare on a weeknight. You can customize them to your family’s tastes and let your children build their own.


Serves 4 (serving size: 2 tacos and 2 lime wedges)
Total time: 50 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 10 Minutes
Total: 50 Minutes

Nutritional Information

Calories 391
Caloriesfromfat 0.0 %
Fat 10.1 g
Satfat 4.3 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 30.1 g
Carbohydrate 43.8 g
Fiber 6.4 g
Cholesterol 71 mg
Iron 1.9 mg
Sodium 516 mg
Calcium 176 mg


1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 (15-ounce) can black beans, rinsed and drained
3 tablespoons fat-free, lower-sodium chicken broth
8 (6-inch) corn tortillas
1/2 cup Fresh Salsa
1/4 cup reduced-fat sour cream
1 ounce shredded cheddar cheese (about 1/4 cup)
1 ounce shredded Monterey Jack cheese (about 1/4 cup)
2 cups shredded iceberg lettuce
1 lime, cut into 8 wedges


1. Preheat oven to 350°.

2. Combine first 3 ingredients in a medium bowl. Sprinkle chicken with 1 1/4 teaspoons spice mixture. Place chicken on a foil-lined baking sheet coated with cooking spray.

3. Bake at 350° for 30 minutes or until done. Cool slightly. Chop chicken into bite-sized pieces.

4. While chicken bakes, add beans and chicken broth to remaining spice mixture in bowl; mash with a potato masher until blended. Place bean mixture in a small skillet coated with cooking spray. Cook, stirring frequently, over medium heat 2 to 3 minutes or until thoroughly heated.

5. Warm tortillas according to package directions. Spread about 2 tablespoons bean mixture over each tortilla. Top each with about 3 tablespoons chicken, 1 tablespoon salsa, 1 1/2 teaspoons sour cream, 1 tablespoon cheddar cheese, 1 tablespoon Monterey Jack cheese, and 1/4 cup lettuce. Fold in half. Serve with lime wedges.