These Corn Tortilla White Chicken Chili Tacos are a cozy, flavorful twist on classic tacos. Tender chicken simmered with white beans, warm spices, and broth creates a creamy chili-style filling that’s perfect tucked into warm corn tortillas.
Why You’ll Love This Recipe
- Comforting white chicken chili flavor in taco form
- Easy, one-pan filling made with simple ingredients
- Perfect for busy weeknights or casual gatherings
- Customizable with your favorite taco toppings
- Naturally gluten-free and halal-friendly
Ingredients
White Chicken Chili Filling
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 (14-ounce) can white beans, drained and rinsed
- 1–2 cups chicken broth
- 1–2 teaspoons ground cumin
- 1–2 teaspoons chili powder
- ½–1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Serving
- 8–10 corn tortillas, warmed
Optional Toppings
- Shredded lettuce or cabbage
- Diced tomatoes
- Avocado or guacamole
- Chopped fresh cilantro
- Lime wedges
- Sour cream or crema
Instructions
- Heat olive oil in a pot or large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chicken, white beans, cumin, chili powder, oregano, salt, and pepper.
- Pour in chicken broth, starting with 1 cup and adding more as needed to create a slightly soupy chili mixture.
- Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
- Warm the corn tortillas in a dry skillet, oven, or grill until pliable.
- Spoon the white chicken chili mixture into each tortilla and top as desired.
- Serve immediately with lime wedges for squeezing over the tacos.
Tips & Tricks
- Use rotisserie-style cooked chicken for convenience
- Mash a few white beans to naturally thicken the chili
- Add green chilies for extra flavor without too much heat
- Keep tortillas warm wrapped in a towel while assembling
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 tacos
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Difficulty: Easy
- Dietary Notes: Gluten-free, halal-friendly
Notes
These tacos pair well with Mexican rice, corn salad, or tortilla chips. For a creamier filling, stir in a spoon of crema just before serving.
Nutrition (Approximate per Taco)
- Calories: 240
- Protein: 18 g
- Carbohydrates: 22 g
- Fat: 9 g
FAQ
Can I make the filling ahead of time?
Yes, the white chicken chili filling can be made up to 2 days ahead.
Can I use flour tortillas instead?
Yes, but corn tortillas give the best flavor and texture.
Is this recipe spicy?
It’s mild to medium. Adjust chili powder to taste.
Can I freeze the chili filling?
Yes, freeze for up to 2 months in an airtight container.
What beans work best?
Cannellini or great northern beans are ideal.
Storage
- Refrigerator: Store filling up to 3 days
- Freezer: Freeze up to 2 months
- Reheating: Reheat gently on the stovetop with a splash of broth
Similar Recipes
Corn Tortilla White Chicken Chili Tacos
Ingredients
White Chicken Chili Filling
- 2 cups cooked chicken shredded or diced
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 1 14-ounce can white beans, drained and rinsed
- 1 –2 cups chicken broth
- 1 –2 teaspoons ground cumin
- 1 –2 teaspoons chili powder
- ½ –1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
For Serving
- 8 –10 corn tortillas warmed
Optional Toppings
- Shredded lettuce or cabbage
- Diced tomatoes
- Avocado or guacamole
- Chopped fresh cilantro
- Lime wedges
- Sour cream or crema
Instructions
- Heat olive oil in a pot or large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chicken, white beans, cumin, chili powder, oregano, salt, and pepper.
- Pour in chicken broth, starting with 1 cup and adding more as needed to create a slightly soupy chili mixture.
- Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
- Warm the corn tortillas in a dry skillet, oven, or grill until pliable.
- Spoon the white chicken chili mixture into each tortilla and top as desired.
- Serve immediately with lime wedges for squeezing over the tacos.
Notes
Conclusion
These Corn Tortilla White Chicken Chili Tacos are comforting, flavorful, and incredibly easy to make. They bring together the best of chili night and taco night in one delicious dish your family will love.