Description
Whip up these creamy Corn Tortilla White Chicken Chili Tacos for an easy weeknight meal! Tender shredded chicken, great northern beans, and a hint of green chili simmered in a rich broth.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 (15 oz) can great northern beans, rinsed and drained
- 1 (4 oz) can diced green chilies, undrained
- 4 cups chicken broth
- 4 oz cream cheese, softened
- 1 tbsp chili powder
- 12–18 corn tortillas
Instructions
- Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through. Remove chicken from the pot, allow to cool slightly, then shred using two forks.
- Step 2: Return the shredded chicken to the pot. Add the rinsed and drained great northern beans, diced green chilies (with their liquid), chicken broth, and chili powder. Stir well to combine all ingredients.
- Step 3: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Step 4: Uncover the pot and add the softened cream cheese. Stir continuously until the cream cheese is fully melted and incorporated, creating a creamy, smooth chili base. Continue to simmer for another 5 minutes, if desired, for a thicker consistency.
- Step 5: While the chili is simmering, warm your corn tortillas. You can do this by heating them in a dry skillet over medium heat for 20-30 seconds per side, in the microwave, or by wrapping them in a damp paper towel and heating briefly.
- Step 6: To assemble the tacos, spoon the warm white chicken chili into the center of each corn tortilla. Serve immediately with your favorite toppings like fresh cilantro, a squeeze of lime, or a dollop of sour cream, if desired.
Notes
- Store any leftover white chicken chili in an airtight container in the refrigerator for up to 3-4 days; it’s also freezer-friendly for longer storage, keeping well for up to 3 months.
- Gently reheat leftover chili on the stovetop over medium-low heat, stirring occasionally until warmed through, or microwave individual portions in 30-second intervals, stirring in between, to maintain its creamy texture.
- Beyond tacos, this versatile chili is fantastic served as a hearty bowl topped with crushed tortilla chips, diced avocado, and a sprinkle of Monterey Jack cheese for an extra layer of flavor and texture.
- For an even richer, smoother consistency, ensure your cream cheese is at room temperature before adding it to the simmering chili; this helps it melt seamlessly without clumping, creating that truly "creamy flavor" the recipe promises.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 510
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 4g