Chili Chicken Tacos

Simple, delicious, and nutritious.

Top it with avocado cream, shredded cheddar cheese, cilantro, jalapeño, and radish.

Total Time:
Level: Easy
Serves: 4


  • 2 tsp. olive oil
  • 1 small onion, diced
  • ½ red bell pepper, diced
  • 1 garlic clove, minced
  • 1½ tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. coarse salt and pepper
  • 2 c. canned, chopped, or crushed tomatoes
  • 2 tsp. red wine vinegar
  • 2½ c. shredded rotisserie chicken, skin removed
  • 8 (6-inch) corn or whole wheat tortillas, warmed


  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until it turns translucent, 3 to 4 min. Add bell pepper and cook until just browned, 3 to 4 min.
  2. Add garlic, chili powder, cumin, and salt, plus pepper to taste, and cook, stirring, 30 sec. Add tomatoes and vinegar, and simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 min. (If sauce gets too thick, add a splash of water.)
  3. Add chicken; cook until heated through. Serve filling in tortillas with toppings of your choice (we recommend this yummy Yogurt-Avocado Cream).

268 cal, 13 g fat (3 g saturated), 14 g protein, 33 g carb, 8 g
sugar, 5 g fiber, 843 mg sodium, 31 mg cholesterol per serving (without

This story originally appeared in the May 2016 issue of Dr. Oz The Good Life.

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