Ingredients:

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • ½ cup chicken broth
  • 1 cup corn (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 cup cream cheese, softened
  • ½ cup sour cream
  • 1 teaspoon lime juice
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 8 taco shells
  • 1 cup shredded cheese (cheddar or a blend)
  • Chopped fresh cilantro (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  3. Add garlic and cook for 1 more minute.
  4. Add ground chicken and cook until browned, breaking it up with a wooden spoon.
  5. Stir in taco seasoning and chicken broth.
  6. Add corn and beans, simmer for 5 minutes until heated through.
  7. In a mixing bowl, combine cream cheese, sour cream, lime juice, cumin, chili powder, salt, and pepper. Whisk until smooth and creamy.
  8. Spread a layer of the creamy filling on the bottom of each taco shell.
  9. Fill each shell with the chicken mixture and top with shredded cheese.
  10. Place filled taco shells in a baking dish and bake for 15 minutes, or until cheese is bubbly and shells are crispy.
  11. Remove from oven, garnish with chopped cilantro, and serve warm.