Corn Tortilla White Chicken Chili Tacos

There’s something utterly irresistible about the steam that curls up from a skillet of white chicken chili, brightened with lime and cilantro, then folded into warm, slightly charred corn tortillas — an aroma that promises comfort and a little fiesta in every bite. The tender, shredded chicken mingles with creamy white beans and gentle heat from green chilies; the texture is a satisfying contrast of silky chili and soft tortilla, finished with cool sour cream and a snap of fresh cilantro. This recipe feels like a hug you can eat.

Make these tacos when you want something both cozy and casual: a weeknight crowd-pleaser that’s quick enough for dinner, a relaxed weekend brunch, or the perfect portable dish for game-day gatherings. If you like fuller, soupier versions, try the creamy base in this creamy white chicken chili for inspiration; it’s an excellent place to start if you want a richer stew to taco-ize.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 (about 2 tacos per person)
• Difficulty Level: Easy — great for cooks of any skill level

Nutrition Highlights

Estimated nutrition per serving (one-quarter of the recipe; about two tacos):

• Calories: ~590 kcal
• Protein: ~44 g
• Carbohydrates: ~56 g
• Fat: ~21 g
• Fiber: ~11 g
• Sodium: variable (use low-sodium broth and rinsed canned beans to reduce)

These estimates were calculated using standard food composition values from USDA FoodData Central and typical product nutrition labels. Actual values will vary based on specific brands and portion sizes; for a higher-protein formulation and precise adjustments, see this healthy high-protein white chicken chili for ideas. For context on recommended daily intakes and how this fits into a balanced diet, trusted resources include the USDA and Mayo Clinic guidance on portioning and macronutrients.

Why You’ll Love It

• Comfort meets brightness: The creamy, savory chili base comforts like a bowl of soup, while lime, cilantro, and bright toppings keep every bite lively.
• Crowd-friendly and customizable: Feed a family, a group of friends, or make a quick solo dinner. Everyone can customize toppings to taste.
• Efficient and satisfying: Uses pantry staples (canned beans, green chilies) and leftover chicken or rotisserie chicken to cut down on time without sacrificing flavor.
• Nutritious and balanced: High in protein (thanks to chicken and beans), with good fiber from beans and corn tortillas — a satisfying meal that supports satiety.

Cooking Directions

Ingredients

• 8 corn tortillas (6-inch)
• 2 cups cooked, shredded chicken (about 10 oz / 280–300 g)
• 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
• 1 cup low-sodium chicken broth (more if you prefer a looser chili)
• 1 (4 oz) can diced green chilies
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp kosher salt (adjust to taste)
• 1/4 tsp freshly ground black pepper
• 1/2 cup sour cream (optional; for topping or to stir in)
• 1 cup shredded cheddar or Monterey Jack (optional topping)
• 1/2 cup chopped fresh cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

Optional ingredients and substitutions

• Use Greek yogurt in place of sour cream to reduce fat and add protein.
• Replace cheddar with crumbled queso fresco for a milder, authentic finish.
• Make it smoky: add 1/2 tsp smoked paprika.
• Make it gluten-free: corn tortillas are naturally gluten-free — just check labels.
• Vegan swap: replace chicken with shredded jackfruit or extra white beans; use vegan sour cream and cheese.

Step-by-step Instructions

1. Warm a large pot or Dutch oven over medium heat and add a drizzle of oil. Sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
2. Add the shredded chicken, drained white beans, diced green chilies, and chicken broth to the pot. Stir in cumin, chili powder, salt, and pepper.
3. Bring the mixture to a gentle simmer, then reduce heat and let it simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning (salt, lime, or more chili powder). If you prefer a creamier texture, stir in 1/4–1/2 cup sour cream to the chili base.
4. While the chili simmers, warm the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred; alternatively, wrap a stack in a damp paper towel and microwave 20–30 seconds. Keep tortillas covered to stay warm.
5. Spoon a generous portion of the white chicken chili into each tortilla (about 1/2 to 3/4 cup per taco, depending on your portion size).
6. Top with shredded cheese (if using), a dollop of sour cream or Greek yogurt, chopped cilantro, and a squeeze of fresh lime. Serve immediately.

Practical tips

• Don’t over-thin the chili; it should cling to the tortilla rather than run out. Add broth a little at a time.
• If using rotisserie or leftover chicken, shred it by hand for a rustic texture; avoid over-shredding into tiny pieces.
• Taste and season at the end — canned beans and broth can have varying sodium, so adjust salt and acidity (lime) last for balance.

Best Pairings

• Fresh sides: a simple cabbage slaw with lime and a pinch of sugar adds crunch and brightness.
• Grains & beans: cilantro-lime rice or a small serving of Mexican-style street corn (elote) pairs beautifully.
• Drinks: cold cerveza or a bright, citrusy margarita; for a nonalcoholic option, try agua fresca or iced hibiscus tea.
• Sauces: a spoonful of salsa verde or a smoky chipotle crema can add depth; keep a mild pico de gallo on hand for heat control.
• For breakfast: turn leftovers into a taco-style scramble or serve with a fried egg on top for a hearty brunch twist.

Keeping it Fresh

• Room temperature: Prepared tacos should not be left at room temperature for more than 2 hours (per food safety guidelines).
• Refrigeration: Store the chili mixture in an airtight container for up to 3–4 days. Tortillas stored separately in a sealed bag remain good for about 3–4 days in the fridge. Reheat chili on the stovetop over low heat (add a splash of broth if needed) and warm tortillas in a skillet.
• Freezer: Freeze the chili mixture (without dairy toppings) in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Note: dairy toppings like sour cream and shredded cheese don’t freeze well; add fresh when serving.

Insider Secrets

• Texture is everything: slightly mash a few beans in the pot while simmering to thicken the chili naturally without cream.
• Tortilla technique: warm tortillas directly over a low flame (carefully) for a slight char and superior flavor; use tongs and watch closely.
• Flavor layering: toast cumin and chili powder in the dry pot for 30 seconds before adding liquids to unlock more aroma.
• Cheese melt: if you like melty cheese, broil assembled tacos for 1–2 minutes on high (watch closely) to get bubbly, golden cheese.

Fun Flavor Ideas

1. Smoky Chipotle Version: Add 1–2 tablespoons adobo sauce from canned chipotles and a chipotle pepper minced finely to the chili for a smoky heat.
2. Green Goddess Twist: Stir in chopped roasted poblano peppers and top with a cilantro-avocado crema (blend avocado, yogurt, cilantro, lime, salt).
3. Vegan Swap: Omit chicken and dairy; use 3 cups cooked white beans total plus 2 cups shredded, sautéed oyster mushrooms or jackfruit for “meaty” texture. Use vegan cheese and cashew cream for topping.
4. Tex-Mex Kick: Add corn kernels, a splash of crema, and finish with pickled red onions for tang.

Recipe Q&A

Q: Can I use flour tortillas instead?
A: Yes — flour tortillas work well, especially if you prefer a softer, larger wrap. Corn tortillas are more traditional and slightly lower in calories.

Q: How can I make this less spicy for kids?
A: Use mild green chilies and omit any chipotle or extra chili powder. Offer hot sauces on the side so adults can add heat.

Q: Can I make the chili ahead for meal prep?
A: Absolutely — the chili stores well in the fridge for 3–4 days and freezes for up to 3 months; reheat gently and add fresh toppings when serving.

Q: What’s the best way to reduce sodium?
A: Use low-sodium or homemade chicken broth and rinse canned beans thoroughly. Omit added salt until after tasting.

Q: Leftover ideas?
A: Spoon leftover chili over baked potatoes, mix into a grain bowl, or use as a filling for enchiladas or burritos.

Conclusion

I hope this Corn Tortilla White Chicken Chili Tacos recipe inspires you to make something warm, satisfying, and a little festive. Share your variations, photos, and tips — I love seeing how home cooks make recipes their own. For more spicy-southern-inspired taco ideas, you might enjoy Half Baked Harvest’s take on Spicy Buffalo White Chicken Chili Tacos, and for another lighter taco-style white chicken chili, check out White Chicken Chili Tacos – Drizzle Me Skinny!.

Happy cooking — and may your tortillas always be warm and your cilantro always fresh.