Description
Bright, cozy, and full of flavor, these Best White Chicken Chili Tacos bring a comforting twist to taco night with creamy white chili filling and crispy taco shells.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can white beans (cannellini or great northern)
- 1 cup chicken broth
- 1 cup diced green chilies
- 1 onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Taco shells
- Toppings (e.g., avocado, cheese, sour cream, cilantro)
Instructions
- Drain and rinse the white beans if desired. Dice the onion and measure the spices.
- In a large pot, add a splash of oil and sauté the diced onion over medium heat until translucent and fragrant, about 4–5 minutes.
- Add the shredded chicken, drained white beans, chicken broth, and diced green chilies. Stir to combine.
- Stir in ground cumin, garlic powder, paprika, and season with salt and pepper. Bring to a gentle simmer and reduce heat to low. Let simmer for about 20 minutes, stirring occasionally.
- Taste and adjust seasoning. If the filling is too thin, simmer a few more minutes to thicken. Spoon the warm chili into taco shells and add toppings as desired.
Notes
Use shredded rotisserie chicken for speed. Rinse canned beans to reduce sodium and brighten flavor. Warm taco shells before filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg