Corn Tortilla White Chicken Chili Tacos
White chicken chili taco filling
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
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.