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Four creamy white chicken chili tacos in crispy corn shells topped with melted cheese, corn, and fresh cilantro in a dark metal tray.

White Chicken Chili Tacos

White Chicken Chili Tacos bring together creamy, mildly spicy white chicken chili wrapped in warm tortillas and topped with fresh garnishes for an easy and flavorful taco night meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

White Chicken Chili Filling
  • 2 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 15 oz white beans drained and rinsed
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • 1/2 cup Monterey Jack cheese shredded
  • 1/2 lime juiced
  • salt and black pepper to taste
For Serving
  • 8 small flour or corn tortillas
  • fresh cilantro chopped, for garnish
  • jalapeños sliced, for serving

Equipment

  • Large Skillet

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onion and sauté for 2–3 minutes until softened.
  3. Stir in the garlic, cumin, chili powder, and paprika. Cook for 30 seconds until fragrant.
  4. Add the shredded chicken and white beans, stirring to combine.
  5. Pour in the chicken broth and bring to a gentle simmer.
  6. Cook for 8–10 minutes until slightly thickened.
  7. Reduce heat to low and stir in the sour cream and shredded cheese until creamy.
  8. Add lime juice and season with salt and black pepper to taste.
  9. Warm the tortillas in a dry skillet or microwave.
  10. Spoon the white chicken chili mixture into each tortilla.
  11. Garnish with fresh cilantro and sliced jalapeños before serving.

Notes

These tacos are great with extra toppings like avocado slices, pico de gallo, or a drizzle of hot sauce.