White Chicken Chili Tacos
These white chicken chili tacos combine tender seasoned chicken and creamy white beans on warm corn tortillas, topped with fresh veggies and tangy crema for a zesty, flavorful meal.
Equipment
- 1 pot or large skillet for cooking chili
- 1 dry skillet or grill for warming tortillas
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 can 14 oz white beans, drained and rinsed
- 1 to 2 cups chicken broth
- 1 to 2 teaspoons ground cumin
- 1 to 2 teaspoons chili powder
- ½ to 1 teaspoon oregano
- Salt and freshly ground black pepper to taste
- 8 to 10 corn tortillas
- Optional toppings: shredded lettuce or cabbage diced tomatoes, avocado or guacamole, chopped cilantro, lime wedges, sour cream or crema
Instructions
- Heat olive oil in a pot or large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in cooked chicken, white beans, ground cumin, chili powder, oregano, salt, and pepper.
- Pour in chicken broth to reach desired chili consistency, about 1 to 2 cups. Mix well.
- Bring to a gentle simmer and cook for 10 to 15 minutes to meld flavors and thicken.
- Warm the corn tortillas in a dry skillet, grill, or oven wrapped in foil until soft and pliable.
- Assemble tacos by spooning chili mixture onto each tortilla and adding preferred toppings like lettuce, tomatoes, avocado, cilantro, or sour cream.
- Serve immediately with lime wedges for squeezing over the tacos.
Notes
- Adjust chili powder or add jalapeños to increase spice level.
- Mash some white beans for a thicker chili texture.
- Warm tortillas improve flexibility and flavor.
- Serve with rice, beans, or fresh salsa as sides.