Oh, I am SO excited to share these White Chicken Chili Tacos with you! Seriously, it’s like my two favorite comfort foods decided to have a party in my mouth. You know how sometimes you’re craving something hearty and flavorful like white chicken chili, but you also want that fun, handheld taco experience? Well, bam! I figured out how to do both, and it’s ridiculously easy. This recipe actually came about one busy Tuesday when I had leftover white chicken chili and a serious taco craving. I just needed a quick dinner that didn’t involve a ton of extra effort, and these White Chicken Chili Tacos were born! They’re perfect for a weeknight win.
Why You’ll Love These White Chicken Chili Tacos
Honestly, these White Chicken Chili Tacos are a weeknight dinner dream! Here’s why you’re going to be making them again and again:
- Super Speedy: Seriously, you can have these on the table in about 35 minutes. Perfect for when you’re short on time but still want something delicious.
- Ridiculously Easy: Most of the work is just letting things simmer. If you can chop an onion and open a can, you’ve got this!
- Flavor Explosion: It’s creamy, zesty, packed with savory chicken and beans, but in a fun taco format. The flavor combo is just *chef’s kiss*!
- So Versatile: Load ’em up with all your favorite toppings! It’s a meal that practically customizes itself to what you love.
Ingredients for White Chicken Chili Tacos
Okay, gathering your ingredients is super simple for these White Chicken Chili Tacos. You’re basically making a quick white chicken chili and then spooning it into tortillas. Here’s what you’ll need:
For the White Chicken Chili:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon oregano
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (15 ounces) Great Northern beans, rinsed and drained
- 4 cups chicken broth
- 3 cups cooked chicken, shredded (rotisserie chicken is your best friend here!)
- 4 ounces cream cheese, cubed
For Serving:
- 12 corn tortillas, warmed
- Optional toppings: shredded cheese, sour cream, cilantro, avocado, etc.
How to Make White Chicken Chili Tacos: Step-by-Step
Alright, let’s get cooking! Making these White Chicken Chili Tacos is honestly a breeze. It’s more about letting the flavors meld together than complicated techniques. You’ll be amazed at how quick this comes together, perfect for those nights when you’re running on fumes but still want something delicious. If you are short on time, I often use crockpot shredded chicken for these tacos!
Preparing the White Chicken Chili Base
First things first, grab a nice big skillet – the one you use for chili or stews works perfectly. Heat up that tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your chopped onion and let it get nice and soft, about 5 minutes. You want it translucent, not browned. Then, add your minced garlic, cumin, chili powder, and oregano. Stir it all around for about a minute until you can really smell those amazing spices waking up. It smells so good already!
Simmering and Thickening the Chili
Now for the magic! Pour in your rinsed and drained cannellini and Great Northern beans. I love how they give it that nice creamy texture and bulk. Next, add the chicken broth and give it a good stir. Bring this whole mixture up to a gentle simmer. Once it’s bubbling nicely, stir in your shredded cooked chicken and those cubes of cream cheese. Keep stirring gently until the cream cheese melts completely into the chili. It makes it so rich and creamy – trust me, it’s a game-changer!
Assembling Your White Chicken Chili Tacos
This is the fun part! Make sure your corn tortillas are warmed up – you can do this in a dry skillet, microwave, or even right over a gas flame if you’re feeling adventurous. Spoon a generous amount of that creamy white chicken chili into each tortilla. Then, top them with whatever your heart desires! Shredded cheese, a dollop of sour cream, fresh cilantro, creamy avocado… go wild!
Tips for the Best White Chicken Chili Tacos
Okay, so you’ve got the recipe, but let me give you a few little tricks I’ve picked up to make these White Chicken Chili Tacos absolutely sing. It’s all about those little things that take a good meal to a GREAT one, you know? I always keep these tips in mind, especially when I’m in a bit of a rush.
First off, don’t skimp on the cream cheese! It’s what makes the chili so lusciously creamy, and honestly, it just ties everything together. If you’re looking for another way to add flavor, try using rotisserie chicken – it’s a total time-saver and adds so much depth. I also love using shredded chicken from those recipes I’ve made earlier in the week. For spice lovers, really play around with the chili powder. A little more or a little less can totally change the vibe, so taste as you go!
Ingredient Notes and Substitutions
So, let’s chat about these ingredients for our White Chicken Chili Tacos for a sec. Sometimes you might not have exactly what’s listed, or maybe you’re just curious about options. Don’t you worry, this recipe is super forgiving!
For the beans, I love using cannellini and Great Northern – they’re so creamy. But honestly, if you only have one or the other, go for it! Navy beans would work in a pinch too. And for the chicken? Rotisserie chicken is my absolute go-to because it’s already cooked and seasoned, saving you tons of time. If you don’t have that, just make sure you have about 3 cups of shredded cooked chicken ready to go. You could even poach a couple of chicken breasts if you’re in the mood.
Serving Suggestions for Your White Chicken Chili Tacos
These White Chicken Chili Tacos are pretty much a complete meal on their own, but if you want to round things out, I’ve got you covered! A simple, fresh side is always a good idea. You could whip up a quick black bean and corn salad – it adds a nice crunch and a bit of sweetness. Or, keep it super simple with some tortilla chips and salsa! For drinks, a refreshing agua fresca or even just some iced tea would be perfect. It’s all about keeping it light and easy to complement those amazing taco flavors!
Frequently Asked Questions About White Chicken Chili Tacos
Got questions about these awesome White Chicken Chili Tacos? I’ve got you covered! This recipe is pretty straightforward, but a few things always pop up, so let’s dive in:
Can I make the white chicken chili ahead of time?
Oh yeah, absolutely! The white chicken chili base is actually even better if you make it a day ahead. The flavors really get to know each other and deepen overnight. Just store it in an airtight container in the fridge, and then reheat it gently on the stove when you’re ready to assemble your tacos.
What are the best toppings for these tacos?
This is where you can really have fun! I love a classic combo: shredded cheddar or Monterey Jack cheese, a dollop of cool sour cream to balance the warmth, some fresh cilantro for brightness, and creamy avocado slices. Sliced jalapeños are great if you want extra heat, and a squeeze of lime juice right before serving is a must for me!
Is this recipe spicy? Can I adjust the heat?
This recipe has a mild warmth from the chili powder and cumin, but it’s not super spicy. Grandma’s version of “spicy” was pretty tame! If you like more heat, definitely add more chili powder, or a pinch of cayenne pepper or some chopped jalapeños when you’re cooking the aromatics. You can also add a dash of hot sauce to your individual taco.
What kind of chicken works best for the chili?
My absolute favorite shortcut is using a store-bought rotisserie chicken. It’s already cooked, seasoned, and super tender, which makes shredding it a breeze. If you don’t have rotisserie chicken, you can simply poach or bake a couple of chicken breasts until they’re cooked through, then shred them with two forks.
Nutritional Information
Just a heads-up, the nutritional info for these White Chicken Chili Tacos is an estimate, okay? It can totally change depending on exact ingredients, serving sizes, and all those yummy toppings you decide to add. But generally, you’re looking at a pretty balanced meal!
White Chicken Chili Tacos
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute more until fragrant.
- Stir in the cannellini beans, Great Northern beans, and chicken broth. Bring to a simmer.
- Add the shredded cooked chicken and cubed cream cheese. Stir until the cream cheese is melted and the chili is heated through.
- Spoon the white chicken chili into warmed corn tortillas. Add your favorite toppings and serve.