Corn tortilla white chicken chili tacos are a creative and comforting twist on two classic dishes: white chicken chili and tacos. I love how this recipe combines the creamy, slightly spicy flavor of white chicken chili with the crispy texture of toasted corn tortillas. It’s a flavorful, hearty meal that comes together easily—and it always disappears fast at the table.
Why You’ll Love This Recipe
I love these tacos because they feel both comforting and fresh. The filling is creamy, loaded with shredded chicken, white beans, green chiles, and spices that give it a subtle heat. Wrapped in warm corn tortillas and topped with fresh garnishes, each taco is a perfect mix of soft, spicy, cheesy, and crisp. It’s a fun way for me to switch up taco night while still keeping things easy and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked, shredded chicken (rotisserie chicken works great)
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White beans (like cannellini or great northern)
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Diced green chiles
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Cream cheese or sour cream
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Chicken broth
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Garlic
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Onion
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Olive oil or butter
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Ground cumin
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Chili powder
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Salt and pepper
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Corn tortillas
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Monterey Jack or pepper jack cheese
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Fresh cilantro (for garnish)
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Lime wedges (for serving)
Directions
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In a skillet, I heat olive oil and sauté chopped onion and garlic until soft and fragrant.
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I add in the shredded chicken, white beans, diced green chiles, cumin, chili powder, and a splash of chicken broth.
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I stir in cream cheese or sour cream and let the mixture simmer until everything is warm and slightly thickened.
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While the filling simmers, I warm the corn tortillas in a dry skillet or microwave to make them flexible.
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I spoon the white chicken chili mixture onto each tortilla, top with shredded cheese, and fold them in half like tacos.
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I crisp the filled tacos in a skillet with a little oil for 2–3 minutes per side until golden and slightly crispy.
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I serve them hot, garnished with chopped cilantro and a squeeze of fresh lime.
Servings and timing
This recipe makes about 8–10 tacos, depending on how full I stuff them.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: Around 30 minutes
Variations
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I sometimes use leftover turkey instead of chicken.
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For more heat, I add jalapeños or hot sauce to the filling.
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If I want it lighter, I skip the cream cheese and use plain Greek yogurt.
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I’ve also turned these into baked taquitos by rolling the filling in tortillas and baking until crispy.
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For a vegetarian version, I leave out the meat and add extra beans, corn, or sautéed peppers.
Storage/Reheating
I store any leftover filling separately from the tortillas in the fridge for up to 3 days. To reheat, I warm the filling on the stove or in the microwave, then fill fresh tortillas and crisp them in a pan. If I have leftover assembled tacos, I reheat them in a skillet or oven to bring back their crispy texture.
FAQs
Can I use flour tortillas instead of corn?
Yes, I’ve used flour tortillas when I want a softer or slightly larger taco. They crisp up well, too.
Is this recipe spicy?
It has mild heat from the green chiles and spices, but I adjust the spice level by adding more or less chili powder or hot sauce.
Can I make this ahead of time?
Yes, I often prepare the filling ahead of time and store it in the fridge. Then I assemble and crisp the tacos fresh before serving.
What cheese works best for these tacos?
I usually use Monterey Jack or pepper jack because they melt well and pair nicely with the chili flavors.
How do I keep the tacos from falling apart?
I warm the corn tortillas first so they don’t crack, and I don’t overfill them. Using a bit of cheese inside also helps hold everything together when they’re crisped.
Conclusion
Corn tortilla white chicken chili tacos are one of my go-to recipes when I want something comforting, easy, and full of flavor. They bring together creamy chili and crispy tacos in the best way, and they’re always a hit with friends and family. Whether I’m using leftovers or cooking from scratch, these tacos are a delicious way to level up taco night.
PrintCorn Tortilla White Chicken Chili Tacos
Corn tortilla white chicken chili tacos combine the creamy, slightly spicy goodness of white chicken chili with crispy, cheesy tacos. This fusion dish is comforting, flavorful, and perfect for quick weeknight dinners or a fun twist on taco night.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 tacos
- Category: Main Dish, Dinner
- Method: Stovetop, Pan-Frying
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 can diced green chiles (4 oz)
- 1/2 cup cream cheese or sour cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 tbsp olive oil or butter
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8–10 corn tortillas
- 1 cup shredded Monterey Jack or pepper jack cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until soft and fragrant.
- Add shredded chicken, white beans, diced green chiles, cumin, chili powder, salt, pepper, and chicken broth. Stir to combine.
- Stir in cream cheese or sour cream until melted and the mixture is creamy. Let simmer for 5–7 minutes to thicken slightly.
- Warm corn tortillas in a dry skillet or microwave until soft and pliable.
- Spoon the white chicken chili mixture onto each tortilla, top with shredded cheese, and fold in half like a taco.
- In a clean skillet, heat a little oil over medium heat and cook each taco for 2–3 minutes per side until golden and crispy.
- Serve hot, garnished with chopped cilantro and lime wedges.
Notes
- Substitute turkey for chicken if desired.
- Add jalapeños or hot sauce for more heat.
- Use Greek yogurt for a lighter version.
- Turn into baked taquitos by rolling and baking the filled tortillas.
- Make it vegetarian by omitting meat and adding beans, corn, or peppers.
Nutrition
- Serving Size: 1 taco
- Calories: 240
- Sugar: 1g
- Sodium: 370mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 45mg
