Description
These Corn Tortilla White Chicken Chili Tacos are filled with a creamy mixture of chicken and white beans, seasoned with warm spices and topped with fresh cilantro and sour cream.
Ingredients
- Corn Tortillas
- Cooked Chicken, Shredded
- White Beans
- Chicken Broth
- Onion, diced
- Garlic, minced
- Cumin
- Chili Powder
- Salt
- Pepper
- Toppings: cilantro, sour cream, avocado
Instructions
- Sauté Aromatics: In a large pot, add a splash of olive oil and heat it over medium-high heat. Toss in the diced onions and minced garlic, cooking until they soften and become translucent, about 3–4 minutes.
- Add the Chicken: Stir in the shredded chicken, and let it mingle with the aromatics for a few minutes.
- Mix in the Goodness: Gently fold in the white beans, chicken broth, cumin, chili powder, salt, and pepper. Bring the chili to a gentle simmer and cook for 10–15 minutes.
- Warm the Tortillas: In a separate skillet over low heat, warm the corn tortillas for about 30 seconds on each side until soft and pliable.
- Assemble Your Tacos: Spoon the chili mixture generously into each tortilla and add the toppings of your choice.
- Serve and Enjoy: Serve your tacos immediately while they’re warm.
Notes
Consider preparing the chili filling a day in advance. For a vegetarian version, substitute chicken with extra beans or tofu, and use vegetable broth.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg