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A skillet filled with the creamy shredded chicken filling for the White Chicken Chili Tacos, ready to be served.

White Chicken Chili Tacos: The Ultimate Creamy Comfort Food

Discover the ultimate weeknight meal with these White Chicken Chili Tacos! Tender shredded chicken in a creamy, savory green chili sauce served in warm tortillas. An easy, flavorful, and crowd-pleasing dinner that's ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 medium Onion finely diced
  • 3 cloves Garlic minced
  • 1.5 lbs Boneless, Skinless Chicken Breasts
  • 1 cup Chicken Broth
  • 8 oz Cream Cheese softened to room temperature
  • 1 can (15 oz) Great Northern Beans rinsed and drained
  • 1 can (4 oz) Diced Green Chilies
  • 1 tsp Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Chili Powder
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 8-10 Small Flour or Corn Tortillas warmed
  • 1 cup Shredded Monterey Jack Cheese
  • Optional toppings: cilantro, avocado, jalapeños, sour cream, lime wedges

Equipment

  • 1 Large skillet or Dutch oven
  • 1 Two Forks or Stand Mixer (for shredding)

Instructions
 

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Add the chicken breasts to the skillet. Season with cumin, oregano, chili powder, salt, and pepper. Pour in the chicken broth, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes until chicken is cooked through.
  3. Remove the chicken from the skillet and shred it using two forks or a stand mixer. Set aside.
  4. To the liquid in the skillet, add the softened cream cheese, diced green chilies, and rinsed Great Northern beans. Whisk over medium heat until the cream cheese is melted and the sauce is smooth.
  5. Return the shredded chicken to the skillet and stir to combine. Let the mixture simmer for 5-10 minutes for the flavors to meld and the sauce to thicken.
  6. Serve the creamy chicken chili filling warm in tortillas, topped with shredded cheese and your favorite toppings.

Notes

For the creamiest sauce, ensure your cream cheese is fully softened to room temperature before adding it to the skillet.
Leftover filling can be stored in an airtight container in the refrigerator for up to 4 days.
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