White Chicken Chili Tacos
Cozy and quick, these White Chicken Chili Tacos blend comforting shredded chicken with a creamy chili sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken breast Can use rotisserie or leftover poached chicken.
- 1 can white chili beans, drained and rinsed Look for store-brand to save money.
- 1 cup chicken broth Store-brand option available.
- 1 cup creamy white chili sauce Can use jarred or homemade by mixing sour cream and cream cheese.
- 1 teaspoon chili powder Adjust for spiciness.
- 1 teaspoon cumin Adds depth of flavor.
- to taste none Salt and pepper Freshly cracked pepper adds extra flavor.
- 8 pieces Taco shells or tortillas Corn shells crisp up nicely.
Toppings
- to taste none avocado Fresh or mashed.
- to taste none sour cream Add for creaminess.
- to taste none cilantro Chopped, for garnish.
- to taste none diced onions Optional topping for crunch.
Instructions
Preparation
- In a large pot, combine the shredded chicken, white chili beans, chicken broth, creamy white chili sauce, chili powder, cumin, salt, and pepper.
Cooking
- Heat over medium heat until warmed through and flavors meld, about 10 minutes.
- Fill taco shells or tortillas with the chicken chili mixture.
- Top with avocado, sour cream, cilantro, and diced onions as desired.
- Serve warm and enjoy!
Notes
Batch cook shredded chicken for easy meals. Suggest adding toppings just before serving to keep shells crisp. For spice, add more chili powder or diced jalapeño. For a lighter version, swap Greek yogurt for some of the creamy sauce.