Get ready to transform your taco night forever with these incredible White Chicken Chili Tacos. This recipe takes all the comforting, savory flavors of a classic white chicken chili and reimagines them in a fun, handheld format. We’re talking tender shredded chicken, creamy white beans, and mild green chiles, all simmered in a rich, velvety sauce and piled into warm tortillas. It’s the ultimate dinner fusion that’s surprisingly easy to make and guaranteed to become a new family favorite.
If you’re looking for a meal that feels both indulgent and refreshingly different, you’ve found it. This is the perfect weeknight dinner to break out of a recipe rut.
Why You’ll Love This White Chicken Chili Tacos Recipe
This isn’t just another taco recipe; it’s a game-changer for your dinner rotation. Here’s why you’ll find yourself making it again and again:
- Unforgettable Flavor Fusion: It perfectly combines the cozy, savory notes of chili with the fresh, zesty experience of a taco.
- Quick and Easy: This dish comes together in under an hour, making it an ideal solution for busy weeknights without sacrificing flavor.
- Incredibly Creamy Texture: We use a secret ingredient to achieve a luxuriously creamy chili filling that clings perfectly to every bite, no watery tacos here!
- Perfectly Customizable: The topping possibilities are endless! Set up a taco bar and let everyone build their own perfect White Chicken Chili Tacos.
The Key Ingredients for Perfect White Chicken Chili Tacos
The magic of this recipe comes from combining simple, high-quality ingredients. Here’s what you’ll need to create the flavorful filling and assemble your tacos.
For the Creamy White Chicken Chili
- Chicken Breast: Use boneless, skinless chicken breasts, which we’ll cook directly in the sauce to absorb all the flavor before shredding.
- Aromatics: A simple combination of yellow onion and garlic forms the savory base of our chili.
- Great Northern Beans: These beans are soft and creamy, blending beautifully into the chili. Cannellini beans are a great substitute.
- Diced Green Chiles: A small can adds a mild, tangy heat that is essential for that classic white chili flavor without being overly spicy.
- Chicken Broth: This is our simmering liquid, creating a rich, chicken-forward base.
- Spices: Cumin, oregano, and chili powder provide a warm, earthy, and slightly smoky backbone to the dish.
- Cream Cheese: The key to an ultra-creamy, velvety sauce! It melts beautifully and adds a subtle tang.
For Assembling the Tacos
- Tortillas: Corn or flour tortillas both work well. We recommend warming them up for the best texture and flavor.
- Toppings: This is where you can get creative! We love avocado, cilantro, crumbled cotija cheese, a squeeze of fresh lime juice, and a dollop of sour cream or Greek yogurt.
How to Make White Chicken Chili Tacos: A Step-by-Step Guide
Follow these simple steps to create the most delicious tacos you’ve ever had. It’s a straightforward process that delivers a truly impressive result.
- Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the Chicken: Add the chicken broth, diced green chiles, cumin, oregano, and chili powder. Stir everything together and bring to a gentle simmer. Carefully place the chicken breasts into the pot. Let them simmer for 15-20 minutes, or until cooked through.
- Shred the Chicken: Once cooked, remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Make it Creamy: Add the cubed cream cheese to the pot, whisking until it is fully melted and the sauce is smooth. Stir in the drained and rinsed Great Northern beans.
- Combine and Thicken: Return the shredded chicken to the pot. Stir to combine and let the chili simmer for another 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Assemble Your Tacos: Warm your tortillas in a dry skillet or over an open flame. Spoon a generous amount of the white chicken chili filling into each tortilla and finish with your favorite toppings.
Pro Tips for Restaurant-Worthy Tacos
Want to take your White Chicken Chili Tacos from great to absolutely spectacular? These simple tips make a huge difference.
- Toast Your Tortillas: Never serve tacos on cold tortillas! Warming them in a hot, dry skillet for about 30 seconds per side makes them more pliable, taste better, and helps prevent them from getting soggy.
- Don’t Overfill: It’s tempting to load them up, but overfilling is the fastest way to a taco that falls apart. Be generous, but make sure you can still fold it easily.
- Use Rotisserie Chicken for a Shortcut: In a real hurry? You can use shredded rotisserie chicken. Just skip the chicken cooking step and add the shredded chicken in with the beans and cream cheese. For another great shortcut meal, try these Taco Loaded Baked Potatoes.
Delicious Topping and Variation Ideas
The beauty of these tacos is how easily you can customize them. While the chili itself is perfect as is, trying different toppings and variations can make them feel new every time.
Classic Toppings
You can’t go wrong with the classics. A simple spread of fresh toppings lets the flavor of the chili shine through.
- Freshly chopped cilantro
- Diced red onion or pickled red onions
- Sliced avocado or a simple guacamole
- Sour cream or a lime crema
- Crumbled Cotija or shredded Monterey Jack cheese
- Fresh lime wedges for squeezing over the top
Creative Variations
Feel like mixing things up? Try one of these simple twists.
- Add Corn: Stir in a cup of frozen or canned corn with the beans for a pop of sweetness and texture.
- Make It Spicy: Add a pinch of cayenne pepper to the spice blend or top your tacos with sliced jalapeños.
- Try a Different Side: These tacos pair wonderfully with a side of creamy garlic potatoes for a complete and hearty meal. If you enjoy Tex-Mex flavors, our Cilantro Lime Salmon is another recipe you’re sure to love.
What to Serve with Your Tacos
While these White Chicken Chili Tacos are a complete meal on their own, a simple side dish can round out the dinner plate. Consider a simple cilantro-lime rice, a black bean and corn salsa, or a crisp, refreshing slaw to complement the creamy chili.
Storing and Reheating Leftovers
One of the best parts about this recipe is that the chili filling is fantastic as leftovers. To store, allow the chili to cool completely and place it in an airtight container in the refrigerator for up to 4 days. It’s important to store the filling separately from the tortillas and toppings to prevent them from becoming soggy. To reheat, simply warm the chili filling in a saucepan over medium-low heat or in the microwave.
Frequently Asked Questions
Yes, absolutely! To make it in a slow cooker, add the chicken breasts, broth, onion, garlic, green chiles, and spices to the pot. Cook on low for 4-6 hours or high for 2-3 hours. Remove and shred the chicken, then whisk in the cream cheese and add the beans and shredded chicken back to the pot. Cook for another 15 minutes before serving.
Yes, this is a fantastic way to use up leftover white chicken chili! If your chili is very brothy, you may want to simmer it on the stove for a few minutes to thicken it so it makes a better taco filling. If it’s not already creamy, you can stir in a few ounces of cream cheese.
The best way to prevent soggy tacos is to toast your tortillas in a hot, dry skillet for about 30 seconds per side before filling. This creates a slight barrier. Also, use a slotted spoon to serve the filling to leave any excess liquid behind in the pot.
No, this recipe is very mild and family-friendly. The diced green chiles provide a tangy flavor with very little heat. If you want to add spiciness, you can add a pinch of cayenne pepper or top the finished tacos with sliced jalapeños.
We recommend Great Northern beans because their soft, creamy texture blends perfectly into the chili. However, cannellini beans or navy beans are excellent substitutes and will work just as well.
Share The Best White Chicken Chili Tacos!
This White Chicken Chili Tacos recipe is a true crowd-pleaser, perfect for a cozy night in or your next get-together. The creamy, savory filling and fresh toppings create an unforgettable meal that everyone will love. If you make this recipe, don’t forget to leave a comment and share your creation with us on Pinterest!
White Chicken Chili Tacos Recipe
White Chicken Chili Tacos (The Ultimate Creamy & Easy Recipe)
Ingredients
Equipment
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and add the green chiles, chili powder, cumin, and oregano. Bring to a simmer. Add the chicken breasts to the pot.
- Cover and simmer for 15-20 minutes, until the chicken is cooked through. Remove the chicken and shred it using two forks.
- Reduce heat to low. Add the cubed cream cheese to the pot and whisk until smooth and fully incorporated.
- Stir in the drained and rinsed Great Northern beans and the shredded chicken. Let it simmer gently for 5 minutes for the flavors to meld.
- Warm tortillas in a dry skillet. Spoon the white chicken chili filling into the warm tortillas and finish with your desired toppings before serving.
Notes
Tip 2: Store leftover chili filling in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
