Introduction
There’s nothing quite like a warm, comforting meal that brings friends and family together. These White Chicken Chili Tacos are the perfect way to combine the rich, creamy flavors of chili with the fun, handheld enjoyment of tacos. Each bite is bursting with savory chicken, tender beans, and a sprinkle of tangy cheese, all wrapped up in a soft tortilla or crispy taco shell. Whether it’s a cozy weeknight dinner or a festive gathering, these tacos are sure to satisfy!
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup corn, frozen or canned
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 4 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Taco shells or tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- In a large pot over medium heat, add the diced onion and sauté until translucent, about 5 minutes. The smell of the onion sizzling will bring everyone to the kitchen!
- Add the minced garlic, ground cumin, and chili powder to the pot. Cook for an additional minute, letting those fragrant spices fill the air.
- Stir in the shredded chicken, white beans, corn, and diced green chilies, allowing the flavors to mingle.
- Pour in the chicken broth and bring the mixture to a boil. The vibrant colors and aromas will make your mouth water!
- Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
- Stir in the sour cream and half of the Monterey Jack cheese; mix until the chili is rich and creamy.
- Season with salt and pepper to taste, adjusting to your preferences for that perfect flavor.
- Serve the flavorful chili mixture in taco shells or tortillas, and top with the remaining cheese, fresh cilantro, and a squeeze of lime for a zesty finish.
Notes or Tips
For an extra kick, feel free to add diced jalapeños or hot sauce to your taco filling. You can also switch out the Monterey Jack cheese for a sharper cheddar if you prefer. If you’re looking to make it more of a meal prep dish, consider doubling the recipe and storing portions in the fridge for easy lunches throughout the week!
Cooking Techniques
Sautéing the onions and spices is crucial to developing a deep flavor base for your chili. This technique allows the onions to soften and brings out the essential oil in the spices, creating a fragrant aroma that enhances your dish. Simmering the chili allows all those flavors to blend beautifully, resulting in a comforting and hearty filling for your tacos.
FAQ
Can I use canned chicken instead of shredded chicken?
Absolutely! Canned chicken is a great time-saver, though fresh cooked chicken will provide a richer flavor.
Is it possible to make this dish vegetarian?
Yes! Substitute the chicken with a mix of additional beans and vegetables such as bell peppers or zucchini, and use vegetable broth instead.
How can I store leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
Conclusion
These White Chicken Chili Tacos are a delightful way to bring spicy, creamy, and savory flavors together in one hand-held meal. Perfect for any day of the week, they are quick to prepare and sure to please even the pickiest of eaters. So gather your friends and family, serve them up with a squeeze of lime, and get ready to enjoy a heartwarming feast!