Description
Corn Tortilla White Chicken Chili Tacos: Creamy, comforting, and crowd-pleasing, this easy gluten-free weeknight dinner blends tender shredded chicken with a silky white bean chili, tucked into warm corn tortillas for a delicious, Pinterest-friendly meal.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp paprika
- 1 cup white beans, rinsed and drained
- 1 cup chicken broth
- ½ cup cooking cream
- ½ tsp salt
- ¼ tsp black pepper
- 8 small corn tortillas
- Optional toppings:
- Shredded cheese
- Chopped cilantro
- Diced avocado
- Lime wedges
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened.
- Stir in garlic, cumin, chili powder, and paprika. Cook briefly until fragrant.
- Add shredded chicken, white beans, chicken broth, cream, salt, and pepper.
- Simmer until thickened and creamy.
- Warm corn tortillas in a dry skillet.
- Spoon white chicken chili filling into each tortilla.
- Add desired toppings and serve warm.
Notes
- Make-ahead: filling can be prepared up to 2 days in advance and reheated.
- To lighten, substitute cooking cream with light dairy or use half-and-half at the end.
- Rotisserie chicken can speed prep.
- Serve with lime wedges, cilantro, and shredded cheese for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 420
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Corn Tortilla White Chicken Chili Tacos, white chicken chili tacos, creamy chicken tacos, gluten free tacos, easy weeknight dinner, Mexican dinner ideas, corn tortilla tacos