Corn Tortilla White Chicken Chili Tacos
Corn Tortilla White Chicken Chili Tacos combine the creamy, comforting flavors of white chicken chili with the handheld appeal of tacos. Made with shredded chicken, white beans, green chiles, and spices in warm corn tortillas, they’re perfect for quick dinners or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 tacos
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
- 8 corn tortillas
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can white beans, drained and rinsed
- 1 can green chiles (mild or spicy)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/4 cup cream cheese or Greek yogurt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, lime wedges, shredded cheese, sliced jalapeños
Instructions
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until softened.
- Stir in shredded chicken, white beans, green chiles, cumin, chili powder, salt, and pepper.
- Pour in chicken broth and let the mixture simmer for 5–10 minutes.
- Stir in cream cheese or Greek yogurt until the filling becomes creamy and smooth. Heat through.
- Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the creamy chicken mixture into the tortillas.
- Top with desired toppings and serve warm.
Notes
- Add corn or bell peppers to the filling for more texture.
- Use black beans instead of white beans for a variation.
- Substitute shredded turkey or tofu for chicken.
- To make dairy-free, skip the cream cheese or use a plant-based alternative.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
