Corn Tortilla White Chicken Chili Tacos

These Corn Tortilla White Chicken Chili Tacos are one of my favorite mashups—taking the creamy, comforting flavors of white chicken chili and turning them into bold, handheld tacos. I spoon a hearty mix of shredded chicken, white beans, and green chiles into warm corn tortillas, then top it all off with zesty toppings for a flavor-packed meal.

Why You’ll Love This Recipe

I love how these tacos combine two comfort food favorites into one satisfying bite. The filling is creamy, a little spicy, and full of flavor, and the corn tortillas add that classic taco texture I crave. It’s a fun way to use up leftover chicken and easy to customize with whatever toppings I have on hand. Perfect for family dinners or casual gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• corn tortillas
• cooked shredded chicken (rotisserie works great)
• canned white beans (drained and rinsed)
• green chiles (mild or spicy)
• onion (chopped)
• garlic (minced)
• olive oil
• chicken broth
• cream cheese or Greek yogurt
• cumin
• chili powder
• salt and pepper

Optional toppings:

• chopped cilantro
• diced avocado
• lime wedges
• shredded cheese
• sliced jalapeños

Directions

1. I heat olive oil in a skillet and sauté the onion and garlic until soft.
2. I add shredded chicken, white beans, green chiles, cumin, chili powder, salt, and pepper.
3. I pour in chicken broth and let the mixture simmer for 5-10 minutes to let the flavors combine.
4. I stir in cream cheese or Greek yogurt until the mixture is creamy and heated through.
5. I warm the corn tortillas in a dry skillet or microwave until soft.
6. I spoon the white chicken chili filling into the tortillas and top with my favorite toppings.

Servings and timing

This recipe makes about 8 tacos.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use canned corn or sautéed bell peppers in the filling for extra texture. I’ve also swapped chicken for shredded turkey or used black beans for a twist. For a dairy-free version, I use a plant-based cream cheese or leave it out entirely and add a squeeze of lime.

storage/reheating

I store leftover filling in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet or microwave, then assemble fresh tacos. The filling also freezes well—I thaw and reheat when ready to use.

FAQs

Can I make this recipe spicier?

Yes, I add jalapeños, hot sauce, or use spicy green chiles for extra heat.

Can I use flour tortillas instead?

Absolutely. I prefer corn for the flavor, but flour tortillas work just as well.

How can I make it lighter?

I use Greek yogurt instead of cream cheese and skip the cheese toppings.

Can I prep this ahead of time?

Yes, I make the filling in advance and store it until ready to heat and serve.

What sides go well with these tacos?

I usually serve them with rice, corn salad, or a simple cabbage slaw.

Conclusion

Corn Tortilla White Chicken Chili Tacos are a fun, flavorful way I turn classic comfort food into a taco night favorite. Creamy, zesty, and packed with protein, they’re easy to make and even easier to love. Whether I’m feeding my family or a group of friends, these tacos always disappear fast.

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