If you love tacos (and who doesn’t?) and you love chili, you’re about to fall for these White Chicken Chili Tacos. They take everything you adore about creamy white chicken chili — shredded chicken, green chiles, beans, and just the right amount of spice — and wrap it all up in a warm tortilla.
The first time I made these, it was a leftover night that turned into one of my family’s favorite dinners. I’d made a big batch of Crockpot Chicken Corn Chowder earlier that week, and I had some cooked chicken to use up. So, I whipped together a creamy chili base, spooned it into tortillas, added cheese, and boom — taco night leveled up. Now, these White Chicken Chili Tacos sit right alongside my Chicken Enchilada Soup and Crack Chicken & Rice Soup as one of our favorite cozy, quick dinners.
White Chicken Chili Tacos
Ingredients
Equipment
Method
- In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook another 30 seconds until fragrant.
- Stir in green chiles, cumin, and chili powder. Cook for 1 minute to toast the spices.
- Add shredded chicken, white beans, and corn to the skillet. Stir to combine.
- Pour in chicken broth and bring to a gentle simmer. Cook for 5–7 minutes until slightly thickened.
- Reduce heat to low, then stir in sour cream and shredded Monterey Jack cheese until smooth and creamy. Season with salt and pepper.
- Warm tortillas and fill each one with a scoop of creamy white chicken chili. Top with cheese, avocado slices, and a squeeze of lime.
Nutrition
Notes
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Let us know how it was!Why You’ll Love White Chicken Chili Tacos
They’re fast, full of flavor, and easy to customize. You get the creamy comfort of white chili with the handheld fun of tacos. The best part? They’re perfect for meal prep — just make the chili filling ahead and assemble when ready to eat.
If you love recipes that balance creamy and spicy flavors, you’ll also enjoy my Cajun Potato Soup and Cajun Seafood Alfredo.
Ingredients You’ll Need
For the White Chicken Chili Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup chicken broth
- ½ cup sour cream
- ½ cup shredded Monterey Jack cheese
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Tacos:
- 8–10 small flour or corn tortillas
- Toppings: shredded cheese, avocado, cilantro, jalapeños, lime wedges
If you love simple, flavor-forward dishes like my Beef and Chickpea Skillet, these tacos will fit right in your weeknight lineup.
How to Make White Chicken Chili Tacos
Step 1: Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook another 30 seconds until fragrant.
Step 2: Add Chiles and Spices
Stir in green chiles, cumin, and chili powder. Cook for 1 minute to toast the spices.
Step 3: Add Chicken and Beans
Add shredded chicken, white beans, and corn to the skillet. Stir to combine.
Step 4: Add Broth and Simmer
Pour in chicken broth and bring to a gentle simmer. Cook for 5–7 minutes until slightly thickened.
Step 5: Make It Creamy
Reduce heat to low, then stir in sour cream and shredded Monterey Jack cheese until smooth and creamy. Season with salt and pepper.
Step 6: Assemble the Tacos
Warm tortillas and fill each one with a scoop of creamy white chicken chili. Top with cheese, avocado slices, and a squeeze of lime.
If you’re a fan of fusion-style comfort food, this recipe will feel right at home next to my Creamy Lemon Garlic Shrimp Orzo.
Tips for the Best White Chicken Chili Tacos
- Use rotisserie chicken: Cuts down prep time and adds great flavor.
- Don’t skip the green chiles: They add tangy depth.
- Warm your tortillas: Keeps them flexible and helps the filling stay put.
- Add toppings at the end: Fresh lime and cilantro bring everything to life.
Those small touches — the lime, the warmth, the creaminess — are the same reasons my Old-Fashioned Cabbage Rolls taste like home every single time.
How to Store and Reheat
Refrigerate: Store leftover filling in an airtight container for up to 3 days.
Freeze: Cool completely and freeze filling (not assembled tacos) for up to 3 months.
Reheat: Warm filling on the stovetop over medium-low heat; assemble fresh tacos before serving.
Just like my Cheesy Hawaiian Roll Garlic Bread, these reheat perfectly and make a great meal to share.
Flavor Variations
- Spicy Verde Tacos: Add ½ cup salsa verde to the filling for extra tang.
- Cheesy Bake: Assemble in a baking dish, top with cheese, and broil for 3 minutes.
- Low-Carb Version: Serve over lettuce or cauliflower rice instead of tortillas.
- Slow Cooker Style: Add all ingredients except sour cream and cheese to the slow cooker; cook on LOW for 4–5 hours. Stir in dairy before serving.
If you love customizable meals like this, check out my Loaded Cornbread Casserole — same heartiness, different twist.
Frequently Asked Questions
1. Can I use canned chicken?
Yes! It works in a pinch — just drain it well before adding.
2. Can I make this spicier?
Definitely — add diced jalapeños or extra chili powder.
3. What’s the best tortilla type?
Flour tortillas hold up best, but corn adds great flavor.
4. Can I make it dairy-free?
Use coconut cream instead of sour cream and dairy-free cheese.
The Final Bite
These White Chicken Chili Tacos bring creamy, spicy, and zesty together in the most delicious way. They’re everything you love about chili — cozy, satisfying, and full of flavor — served taco-style for a fun twist on dinner.
Pair them with a side of my Cabbage Detox Soup or Cheesy Broccoli Rice Casserole for a complete, crave-worthy meal that everyone will love.