Corn Tortilla White Chicken Chili Tacos
why make this recipe
Corn Tortilla White Chicken Chili Tacos are a delicious and easy meal option. This recipe combines the comfort of chili with the fun of tacos. It’s perfect for busy weeknights or casual gatherings with friends. The flavors are warm and inviting, making it a comforting dish that you can enjoy any time of the year.
how to make Corn Tortilla White Chicken Chili Tacos
Ingredients :
- Corn tortillas
- Cooked chicken, shredded
- White beans (cannellini or navy beans)
- Green chilies (canned or fresh)
- Chicken broth
- Onion, diced
- Garlic, minced
- Cumin
- Chili powder
- Salt
- Pepper
- Toppings (sour cream, cilantro, cheese, avocado)
Directions :
- In a large pot, sauté the diced onion and garlic until translucent.
- Add the shredded chicken, green chilies, white beans, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
- While the chili is cooking, warm the corn tortillas in a skillet or microwave.
- Serve the chili mixture on the warm tortillas and top with your choice of sour cream, cilantro, cheese, and avocado.
how to serve Corn Tortilla White Chicken Chili Tacos
Serve the tacos warm with your favorite toppings. Guests can customize their own tacos, adding as much or as little of each topping as they like. This makes it a fun and interactive meal for everyone.
how to store Corn Tortilla White Chicken Chili Tacos
If you have leftovers, store the chili mixture in an airtight container in the refrigerator for up to 3 days. Keep the corn tortillas separate to prevent them from getting soggy. You can reheat the chili on the stove or in the microwave when you’re ready to eat again.
tips to make Corn Tortilla White Chicken Chili Tacos
- Use rotisserie chicken to save time.
- You can add more spices like cayenne pepper for extra heat.
- Feel free to add your favorite vegetables, like bell peppers or corn.
- Adjust the thickness of the chili by adding more or less chicken broth.
variation
You can make this recipe vegetarian by using vegetable broth and omitting the chicken. Substitute the shredded chicken with extra beans or vegetables for a satisfying meal.
FAQs
Can I make this recipe in advance?
Yes, you can make the chili mixture a day ahead and store it in the refrigerator. Just heat it up when you’re ready to serve.
Can I freeze the chili?
Absolutely! The chili can be frozen for up to a month. Just make sure to let it cool before placing it in a freezer-safe container.
What toppings do you recommend?
Popular toppings include sour cream, fresh cilantro, shredded cheese, and sliced avocado. You can get creative with your favorite toppings!
Corn Tortilla White Chicken Chili Tacos
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A delicious and easy meal combining the comfort of chili with the fun of tacos, perfect for busy weeknights or casual gatherings.
Ingredients
- Corn tortillas
- Cooked chicken, shredded
- White beans (cannellini or navy beans)
- Green chilies (canned or fresh)
- Chicken broth
- Onion, diced
- Garlic, minced
- Cumin
- Chili powder
- Salt
- Pepper
- Toppings (sour cream, cilantro, cheese, avocado)
Instructions
- In a large pot, sauté the diced onion and garlic until translucent.
- Add the shredded chicken, green chilies, white beans, chicken broth, cumin, chili powder, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
- While the chili is cooking, warm the corn tortillas in a skillet or microwave.
- Serve the chili mixture on the warm tortillas and top with your choice of sour cream, cilantro, cheese, and avocado.
Notes
Use rotisserie chicken to save time. You can add more spices like cayenne pepper for extra heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
