Ingredients:

  • 450 g Chicken Breast
  • 15 ml Neutral Oil
  • 425 g Cannellini Beans
  • 115 g Diced Green Chiles
  • Smoked Paprika
  • Cumin
  • Garlic Powder
  • 120 ml Low sodium Chicken Broth
  • 115 g Cream Cheese
  • 12 Corn Tortillas
  • 115 g Monterey Jack Cheese
  • Fresh Cilantro
  • Limes
  • 0.5 Red Onion

Instructions:

  1. Prep the chicken. Pat the 450 g of chicken breast completely dry with paper towels before seasoning with 1 g of smoked paprika, 2 g of cumin, and 1 g of garlic powder.
  2. Sear the protein. Heat 15 ml of oil in your skillet over medium high heat. Add the chicken and cook for 5 minutes until golden brown and fragrant.
  3. Deglaze the pan. Pour in the 120 ml of chicken broth and add the 115 g of green chiles, scraping the bottom of the pan to release those flavorful browned bits.
  4. Incorporate the beans. Stir in the 425 g of rinsed cannellini beans. Note: Use your spatula to mash about 10% of the beans for extra creaminess.
  5. Simmer and thicken. Reduce heat to medium low and let the mixture bubble for 5 minutes until the liquid has reduced by half.
  6. Add the creaminess. Drop the 115 g of cubed cream cheese into the pan. Stir constantly until the sauce is velvety and white.
  7. Toast the tortillas. While the filling rests, heat the corn tortillas over an open flame or in a dry pan for 30 seconds per side until they start to blister and puff.
  8. Assemble the tacos. Spoon the warm filling into each tortilla. Top with a generous sprinkle of the 115 g of Monterey Jack.
  9. Garnish and serve. Finish with the finely diced red onion, fresh cilantro, and a heavy squeeze of lime. Serve immediately while the cheese is gooey.