Corn Tortilla White Chicken Chili
Tender chicken in a zesty white chili served on warm corn tortillas with fresh toppings for a flavorful and satisfying twist on traditional tacos.
Equipment
- 1 large skillet for sautéing and warming tortillas
- 1 pot for simmering chili
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 can 14 oz white beans, drained and rinsed
- 1 to 2 cups chicken broth
- 1 to 2 teaspoons ground cumin
- 1 to 2 teaspoons chili powder
- 1/2 to 1 teaspoon oregano
- Salt and freshly ground black pepper to taste
- 8 to 10 corn tortillas
- Optional toppings: shredded lettuce or cabbage diced tomatoes, avocado or guacamole, chopped cilantro, lime wedges, sour cream or crema
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add cooked chicken, white beans, ground cumin, chili powder, oregano, salt, and pepper.
- Pour in chicken broth to create a soupy mixture, using 1 to 2 cups depending on desired thickness, and stir to combine.
- Bring mixture to a gentle simmer and cook for 10 to 15 minutes to meld flavors and thicken slightly.
- Warm corn tortillas in a dry skillet, on the grill, or wrapped in foil in the oven until soft and pliable.
- Assemble tacos by spooning the white chicken chili mixture onto each warm tortilla and adding desired toppings.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Notes
- Adjust chili powder or add jalapeños to increase spice level.
- Mash some white beans for a thicker chili texture.
- Warm tortillas improve flexibility and flavor.
- Serve with rice, beans, or fresh salsa for a complete meal.