Get ready to transform your Taco Tuesday with these incredible White Chicken Chili Tacos. This recipe combines the hearty, comforting flavors of creamy white chicken chili with the fun and fresh format of a taco for a truly unforgettable meal. It’s a delicious twist on two classic dishes, packed with tender shredded chicken, creamy white beans, and a perfectly seasoned, savory sauce. If you’re looking for a new family favorite that’s quick enough for a weeknight but special enough for company, you’ve found it. This is the ultimate comfort food mashup you won’t be able to get enough of.
We’ll walk you through every simple step, from creating the flavorful chili base to assembling the perfect taco. Plus, we’ve included tips for making it ahead of time and customizing the toppings to please everyone at the table.
Why You’ll Love This White Chicken Chili Tacos Recipe
- Quick & Easy: This recipe comes together in under 45 minutes, making it the perfect solution for a busy weeknight dinner.
- Creamy & Flavorful: The chili filling is rich, creamy, and seasoned with a perfect blend of spices without being overly spicy.
- Customizable: Tacos are all about the toppings! Set up a topping bar with favorites like avocado, cilantro, jalapeños, and a squeeze of lime to let everyone build their own perfect taco.
- Family-Friendly: It’s a guaranteed hit with both kids and adults. The mild, savory flavor profile is approachable for all palates.
The Key Ingredients for Perfect Tacos
Making delicious white chicken chili tacos starts with a few high-quality ingredients. Here’s what you’ll need to create the creamy, savory filling.
For the Chili Filling:
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly. We’ll be poaching and shredding them for the ideal texture.
- Great Northern Beans: These white beans are soft and creamy, blending beautifully into the chili.
- Green Chiles: A small can of diced green chiles adds a classic, mild smoky flavor without much heat.
- Cream Cheese: This is the secret to an ultra-creamy, rich chili base.
- Aromatics: Onion and garlic form the essential flavor foundation.
- Spices: A simple yet powerful blend of cumin, oregano, and chili powder gives the dish its signature taste.
- Chicken Broth: To bring all the flavors together and create the perfect consistency.
For Serving:
- Tortillas: Your choice of hard or soft shells, corn or flour. Warm them up before serving for the best experience!
- Toppings: Get creative! We love cilantro, diced avocado, jalapeño slices, a dollop of sour cream, and a sprinkle of cotija cheese.
How to Make White Chicken Chili Tacos Step-by-Step
This simple process will give you the most flavorful and creamy taco filling. Follow these steps for guaranteed success.
1. Cook and Shred the Chicken
Start by poaching the chicken breasts in simmering water or chicken broth until cooked through. Once done, remove the chicken, let it cool slightly, and then shred it using two forks. This method keeps the chicken incredibly moist and tender.
2. Sauté the Aromatics
In a large skillet or Dutch oven, heat a little olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This simple step builds a deep layer of flavor.
3. Create the Creamy Chili Base
Stir in the chicken broth, green chiles, cumin, oregano, and chili powder. Bring the mixture to a simmer. Add the softened cream cheese, whisking until it’s completely melted and the sauce is smooth. This is the secret to that signature creamy texture everyone loves.
4. Combine and Simmer
Add the shredded chicken and rinsed Great Northern beans to the skillet. Stir everything together and let it simmer for about 10-15 minutes, allowing the flavors to meld together perfectly. The chili should be thick and creamy. For a different take on shredded chicken, you might also enjoy these easy shredded chicken sandwiches.
5. Assemble Your Tacos
Warm your tortillas. Spoon a generous amount of the white chicken chili filling into each one. Now for the fun part—add your favorite toppings and serve immediately! If you enjoy bowl-style meals, this chili is also fantastic served over rice, similar to this flavorful taco rice bowl.
Tips for the Best Taco Night
- Don’t Overcook the Chicken: Poach the chicken just until it’s cooked through to keep it juicy and tender.
- Soften the Cream Cheese: Let the cream cheese sit at room temperature for 30 minutes before using it. This helps it melt smoothly into the sauce without lumps.
- Toast Your Tortillas: Whether you’re using soft or hard shells, warming them up makes a huge difference. You can toast them in a dry skillet, over a gas flame, or in the oven.
- Make it a Meal: For a complete dinner, serve these tacos with a side of Spanish rice or a simple cilantro-lime slaw. For another great casserole idea, check out our salsa verde chicken casserole (coming soon).
Delicious Variations to Try
One of the best things about this White Chicken Chili Tacos recipe is how easy it is to adapt. Here are a few ideas to get you started:
- Slow Cooker Method: For a hands-off version, add all ingredients except the cream cheese and beans to your slow cooker. Cook on low for 4-6 hours. In the last 30 minutes, shred the chicken and stir in the softened cream cheese and beans.
- Add Some Heat: If you like it spicy, add a finely diced jalapeño with the onion or a pinch of cayenne pepper with the other spices.
- Add Corn: Stir in a cup of frozen or canned corn with the beans for a touch of sweetness and texture.
Absolutely! To make this in a slow cooker, combine the chicken, broth, onion, garlic, green chiles, and spices. Cook on low for 4-6 hours. Then, remove and shred the chicken, and stir it back in along with the softened cream cheese and beans. Cook for another 30 minutes until creamy.
Yes, while Great Northern beans are recommended for their creamy texture, you can substitute them with cannellini beans or even pinto beans in a pinch. The flavor profile will be slightly different but still delicious.
Store the leftover chili filling separately from the tortillas and toppings in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if needed to restore its creamy consistency.
This recipe is mild and savory, not spicy, making it very family-friendly. The canned green chiles add flavor, not heat. If you want to add spice, you can include a diced jalapeño with the onions or add a pinch of cayenne pepper to the sauce.
The best toppings complement the creamy chili. We recommend fresh cilantro, diced avocado or guacamole, thinly sliced jalapeños, a dollop of sour cream or Greek yogurt, and a sprinkle of cotija or Monterey Jack cheese. A squeeze of fresh lime juice is also essential!
Absolutely! To make this in a slow cooker, combine the chicken, broth, onion, garlic, green chiles, and spices. Cook on low for 4-6 hours. Then, remove and shred the chicken, and stir it back in along with the softened cream cheese and beans. Cook for another 30 minutes until creamy.
Yes, while Great Northern beans are recommended for their creamy texture, you can substitute them with cannellini beans or even pinto beans in a pinch. The flavor profile will be slightly different but still delicious.
Store the leftover chili filling separately from the tortillas and toppings in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth if needed to restore its creamy consistency.
This recipe is mild and savory, not spicy, making it very family-friendly. The canned green chiles add flavor, not heat. If you want to add spice, you can include a diced jalapeño with the onions or add a pinch of cayenne pepper to the sauce.
The best toppings complement the creamy chili. We recommend fresh cilantro, diced avocado or guacamole, thinly sliced jalapeños, a dollop of sour cream or Greek yogurt, and a sprinkle of cotija or Monterey Jack cheese. A squeeze of fresh lime juice is also essential!
Storage and Reheating Instructions
This chili filling is perfect for making ahead! Store any leftover filling in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stovetop over medium-low heat, adding a splash of chicken broth if it seems too thick. We do not recommend freezing assembled tacos.
Enjoy Your New Favorite Tacos!
We’re so excited for you to try these creamy and delicious White Chicken Chili Tacos. They are sure to become a staple in your dinner rotation! If you make this recipe, we’d love to hear from you. Please leave a comment and rating below to let us know how it turned out. For more recipe inspiration, be sure to follow us on Pinterest!
White Chicken Chili Tacos: The Ultimate Weeknight Dinner
Transform your taco night with these White Chicken Chili Tacos! This recipe features tender shredded chicken and creamy white beans in a savory, flavorful chili sauce, all wrapped in a warm tortilla. The perfect easy and delicious weeknight dinner.
Ingredients
Equipment
Method
- Place chicken breasts in a saucepan and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, allow to cool slightly, then shred using two forks. Set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the cumin, oregano, chili powder, salt, and pepper. Bring to a simmer. Add the softened cream cheese and whisk continuously until it has completely melted into a smooth, creamy sauce.
- Stir in the shredded chicken, rinsed Great Northern beans, and the can of diced green chiles (with their liquid). Reduce heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. The chili should be thick and creamy.
- While the chili simmers, warm your tortillas. Spoon a generous amount of the white chicken chili filling into each warm tortilla. Garnish with your favorite toppings and serve immediately.
Notes
Make-Ahead Tip: The chili filling can be made up to 3 days in advance and stored in the refrigerator. Reheat gently on the stovetop before serving.
Flavor Tip: For a deeper flavor, use chicken thighs instead of breasts and add a splash of lime juice to the finished chili to brighten the flavors.
White Chicken Chili Tacos: The Ultimate Weeknight Dinner
Ingredients
Equipment
Method
- Place chicken breasts in a saucepan and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken, allow to cool slightly, then shred using two forks. Set aside.
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the cumin, oregano, chili powder, salt, and pepper. Bring to a simmer. Add the softened cream cheese and whisk continuously until it has completely melted into a smooth, creamy sauce.
- Stir in the shredded chicken, rinsed Great Northern beans, and the can of diced green chiles (with their liquid). Reduce heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. The chili should be thick and creamy.
- While the chili simmers, warm your tortillas. Spoon a generous amount of the white chicken chili filling into each warm tortilla. Garnish with your favorite toppings and serve immediately.
Notes
Flavor Tip: For a deeper flavor, use chicken thighs instead of breasts and add a splash of lime juice to the finished chili to brighten the flavors.
