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Corn Tortilla White Chicken Chili Tacos

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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.

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

  1. Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until soft and fragrant.
  2. Add shredded chicken, white beans, diced green chiles, cumin, chili powder, salt, pepper, and chicken broth. Stir to combine.
  3. Stir in cream cheese or sour cream until melted and the mixture is creamy. Let simmer for 5–7 minutes to thicken slightly.
  4. Warm corn tortillas in a dry skillet or microwave until soft and pliable.
  5. Spoon the white chicken chili mixture onto each tortilla, top with shredded cheese, and fold in half like a taco.
  6. 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.
  7. 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

Find it online: https://recipesbyliza.com/corn-tortilla-white-chicken-chili-tacos/