Corn Tortilla White Chicken Chili Tacos
Corn Tortilla White Chicken Chili Tacos bring warmth and flavor to any meal, and they’re especially great for busy weeknights. This recipe combines the comfort of chicken chili with the joy of taco night. Imagine tender shredded chicken nestled in soft corn tortillas, all topped with your favorite garnishes. It’s simple but satisfying—a delightful blend of textures and tastes that’s sure to please everyone at the table.
Why you’ll love this dish
This recipe stands out for its ease and versatility. In just about 30 minutes, you can serve up a satisfying meal that doesn’t break the bank. It’s a fantastic option for families, busy professionals, or anyone looking for a quick, flavorful dinner. Plus, it’s incredibly filling, making it perfect for those evenings when everyone’s craving something hearty but doesn’t want to spend hours in the kitchen.
"As soon as I took a bite, I was transported. These tacos are a flavorful twist on a classic, and my family gobbled them up!" – A delighted home cook.
Step-by-step overview
Although it may seem like a lot of steps, this process is straightforward and manageable. You’ll start by sautéing onions and garlic, which sets the foundation for the dish’s aromatic flavor. After that, it’s all about mixing and warming before you dive into assembling your tacos. This recipe is designed to be approachable, making it an excellent choice even for novice home cooks.
What you’ll need
Gather these items for a delicious taco night:
- Corn tortillas
- Cooked white chicken (shredded)
- White beans (canned or cooked)
- Chicken broth
- Onion (chopped)
- Garlic (minced)
- Green chilies (canned)
- Cumin
- Salt
- Pepper
- Toppings: cilantro, sour cream, avocado
Feel free to customize the toppings based on what you have at home or your preferences. For example, you can add lime wedges for a fresh kick or switch out the beans for black beans if that’s what you love.
Directions to follow
- Begin by heating a large pot over medium heat. Add the chopped onions and minced garlic, sautéing them until they turn translucent.
- Stir in the shredded chicken, white beans, green chilies, and chicken broth, followed by cumin, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 20 minutes. This gives the flavors time to meld beautifully.
- While the chili is simmering, warm the corn tortillas in a separate pan.
- It’s time to assemble! Spoon the chili mixture onto each warmed tortilla and top with your chosen garnishes such as cilantro, sour cream, and avocado.
- Serve immediately, and enjoy the delightful flavors of your homemade tacos!
Best ways to enjoy it
For a stunning presentation, serve the tacos on a colorful platter. Add fresh cilantro sprigs and lime wedges on the side for that extra zesty flair. Consider pairing these tacos with a side of Mexican rice or a simple green salad for a well-rounded meal. For drinks, iced tea or a light Mexican beer could complement the flavor beautifully.
Storage and reheating tips
If you happen to have leftovers (which may be unlikely, given how delicious they are!), store them in an airtight container in the refrigerator for up to three days. You can reheat the chili in a saucepan over medium heat, stirring occasionally. For longer storage, freeze the chili mixture in a sealed container for up to three months. Just make sure to thaw it overnight in the fridge before reheating.
Helpful cooking tips
For an extra layer of flavor, try toasting the cumin in the pot before adding the other ingredients. This small step can elevate the chili by enhancing the spice’s aroma and taste. Also, if you want a creamier texture, you can mash some of the white beans before adding them to the chili mixture.
Creative twists
Feel free to put your spin on these tacos! You can add other veggies like corn or bell peppers for extra color and taste. For a spicy kick, consider using jalapeños or a spicier variety of green chilies. You can also try swapping the chicken for shredded beef or turkey, or even go vegetarian by using jackfruit or mushrooms instead of chicken.
Your questions answered
-
What’s the prep time for these tacos?
- You can expect about 10-15 minutes for prep, making this recipe quite efficient.
-
Can I use fresh chicken instead of cooked?
- Absolutely! You’ll just need to cook the chicken first and shred it before following the recipe.
-
How long can I store the taco mixture?
- The chili can be safely stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Incorporate these delicious Corn Tortilla White Chicken Chili Tacos into your next dinner rotation, and enjoy a meal that’s as enjoyable to prepare as it is to eat!
Corn Tortilla White Chicken Chili Tacos
Ingredients
Main Ingredients
- 8 pieces Corn tortillas Soft and pliable for wrapping
- 2 cups Cooked white chicken, shredded You can use rotisserie chicken for convenience
- 1 can White beans Canned or cooked
- 2 cups Chicken broth Low sodium if preferred
- 1 medium Onion, chopped Adds depth of flavor
- 3 cloves Garlic, minced Enhances the overall taste
- 1 can Green chilies Adjust spiciness to your preference
- 1 teaspoon Cumin For warming spices
- 1 teaspoon Salt To taste
- 1 teaspoon Pepper To taste
Toppings
- 1/2 cup Cilantro, chopped Fresh garnish
- 1/2 cup Sour cream For creaminess
- 1 medium Avocado, sliced Add for richness
Instructions
Preparation
- Heat a large pot over medium heat.
- Add the chopped onions and minced garlic, sautéing until translucent.
Cooking
- Stir in the shredded chicken, white beans, green chilies, and chicken broth.
- Add cumin, salt, and pepper, then bring the mixture to a gentle simmer.
- Let it cook for about 20 minutes to allow flavors to meld.
- While the chili simmers, warm the corn tortillas in a separate pan.
Assembly
- Spoon the chili mixture onto each warmed tortilla.
- Top with cilantro, sour cream, and avocado.
Serving
- Serve immediately and enjoy!
