Corn Tortilla White Chicken Chili Tacos
Warm and flavorful tacos featuring shredded chicken nestled in soft corn tortillas, perfect for busy weeknights.
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!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.