Corn Tortilla White Chicken Chili Tacos
These Corn Tortilla White Chicken Chili Tacos feature tender shredded chicken simmered in a creamy white chili base with green chiles and white beans, all served in warm corn tortillas.Ready in just 35 minutes, they are naturally gluten-free, endlessly customizable, and guaranteed to become a weeknight staple your whole family will request again and again.
Equipment
- Large skillet
- Two forks for shredding
- Small saucepan
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 8 corn tortillas fresh or thick-style preferred
- 1 can (15 oz) cannellini white beans drained and rinsed
- 1 can (4 oz) diced green chiles
- 0.5 cup chicken broth low sodium
- 2 oz cream cheese softened
- 0.5 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 1 tbsp olive oil
- salt and black pepper to taste
- 0.5 cup shredded Monterey Jack cheese for topping
- 1 medium avocado sliced, for topping
- 0.25 cup sour cream for topping
- fresh cilantro and lime wedges for serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Season the chicken pieces on both sides with cumin, chili powder, salt, and black pepper. Add the chicken to the skillet and sear for 2 to 3 minutes per side until lightly golden on the outside.
- Pour in the chicken broth and add the diced green chiles. Stir to combine, then bring everything to a gentle simmer. Cover the skillet and cook for 12 to 15 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the pan along with the drained white beans and softened cream cheese. Stir everything together over low heat for 2 to 3 minutes until the cream cheese has fully melted and the filling is smooth and creamy. Taste and adjust seasoning as needed.
- Warm the corn tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side, or directly over a gas flame using tongs, until pliable and lightly charred at the edges.
- Spoon a generous portion of the white chicken chili filling into the center of each warm corn tortilla. Top with shredded Monterey Jack cheese, avocado slices, a dollop of sour cream, fresh cilantro, and a squeeze of lime. Serve immediately and enjoy.
Notes
For juicier results, use chicken thighs instead of breasts. Always soften cream cheese before adding it to the pan to ensure a smooth, lump-free filling. Store leftover filling in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of chicken broth to restore creaminess. Warm tortillas fresh each time for the best texture.