Ingredients:

  • 1.5 lbs chicken breast, diced into 1/2 inch cubes
  • 1 tablespoon avocado oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 small jalapeño, seeded and minced
  • 15 oz can Great Northern beans, drained and rinsed
  • 1/2 cup chicken bone broth
  • 4 oz cream cheese
  • 1/2 cup salsa verde
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 12 small corn tortillas
  • 1 medium avocado, sliced
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges

Instructions:

  1. Heat avocado oil in a large skillet over medium-high heat. Add diced onions and jalapeños. Sauté for 3 minutes until translucent and fragrant. Add garlic in the last 30 seconds.
  2. Add the diced chicken to the pan and sauté for 5 minutes until the edges are golden brown.
  3. Stir in 2 cloves minced garlic, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon onion powder, and 1/2 teaspoon dried oregano. Cook for 1 minute until the spices smell toasted.
  4. Pour in the chicken broth and salsa verde, scraping the bottom of the pan to deglaze. Stir in the white beans and cream cheese. Use the back of a spoon to crush approximately 1/4 cup of the beans into the sauce to create a thick, velvety emulsion. Simmer for 5 minutes until the liquid reduces by half.
  5. Reduce heat to low. Stir in 4 oz room temperature cream cheese. Stir until the sauce is velvety and completely smooth.
  6. Char the corn tortillas over an open flame or in a dry skillet for 30 seconds per side until they are pliable and slightly charred.
  7. Assemble tacos by filling each tortilla with the chicken chili mixture. Top with sliced avocado, crumbled cotija cheese, fresh cilantro, and a squeeze of lime juice.