White Chicken Chili Tacos (Creamy, Cheesy & Ready in 20 Minutes)
Founder & Family Recipe Expert
If you love a comforting bowl of creamy white chicken chili, get ready to have your mind blown. These White Chicken Chili Tacos take all those rich, savory flavors—tender shredded chicken, sweet corn, and mild green chilis—and wrap them up in a warm, charred corn tortilla. After countless tests in both my restaurant and home kitchen, I’ve perfected what I consider the ultimate mash-up of cozy soup season and Taco Tuesday.
As seen in the photos, this isn’t just dry chicken in a shell. The filling is lusciously creamy, thanks to a professional-grade béchamel-style sauce made with tangy sour cream and rich chicken broth. The melted mozzarella cheese pulls everything together, while the charred corn tortillas add that crucial smoky crunch that contrasts perfectly with the soft, gooey interior. In my cooking classes, this is consistently rated as one of our most popular fusion recipes.
Secrets to the Perfect White Chicken Chili Tacos
Why It Works
This recipe transforms a soup concept into a solid filling by using a roux-based sauce—a technique I learned during my classical French training. By cooking butter and flour before adding the broth and milk, we create a thick, velvety binder that coats the chicken and corn without making the taco soggy. The addition of freshly ground cumin and fire-roasted green chilis provides that signature “chili” warmth, while the sweet corn kernels add a necessary textural pop against the shredded meat.
Visually, the key is the char on the tortillas. Through years of experimentation, I’ve found that corn tortillas can be brittle; toasting them not only adds depth of flavor but also makes them pliable enough to hold the heavy, creamy filling without breaking.
My Story With This Recipe
I first developed these tacos during a particularly cold winter in Chicago, when my restaurant’s regulars were craving both comfort food and something different from standard taco offerings. After three weeks of testing different combinations and techniques, this version emerged as the clear winner.
What started as a special quickly became our most requested menu item, especially during our weekly family-style dinners. The combination of familiar comfort food flavors in an unexpected format proved irresistible to both kids and adults alike.
Sarah Mitchell’s Professional Tips
- Temperature Control: Keep your roux at medium heat and watch for golden brown color—too hot and it will burn, too cool and it won’t develop proper flavor. When it smells nutty, you’re ready for the next step.
- Tortilla Technique: I char my corn tortillas directly over a gas flame for 15-20 seconds per side. No gas stove? A cast-iron skillet works beautifully—just don’t use any oil.
- Chicken Preparation: For the most tender results, poach your chicken breasts in seasoned broth at a bare simmer (never boiling) for 15-18 minutes. Let them rest for 5 minutes before shredding.
- Make-Ahead Strategy: The filling can be made up to 3 days ahead and reheated gently with a splash of cream or broth to maintain the proper consistency.
Serve these creamy tacos with a side of Cilantro Lime Rice for a complete dinner that I guarantee will become a family favorite. In my house, we love to set up a topping bar with fresh cilantro, diced onions, and extra cheese to let everyone customize their perfect taco.
Storage
Store the creamy chicken filling separately from the tortillas in an airtight container in the fridge for up to 3 days. Reheat the filling in the microwave or on the stovetop before assembling fresh tacos. Do not store pre-assembled tacos, as the corn tortillas will become soggy and fall apart.
Substitutions
Content: Tortillas: Flour tortillas can be used for a softer taco, but you lose the smoky flavor of the corn. Cheese: Pepper Jack or Monterey Jack are great substitutes for Mozzarella if you want a bit more kick. Gluten-Free: Use a 1:1 Gluten-Free flour blend for the roux to make this recipe entirely gluten-free.
Ingredients
8 oz, shredded (rotisserie works great)
3/4 cup, frozen kernels (thawed)
1 tbsp, canned diced
1/4 cup, chopped (plus more for garnish)
1/2 cup
1/2 cup
1/4 cup
1 tbsp, unsalted
1 1/2 tbsp
3 1/2 oz, shredded
14 small street-taco size
1/4 tsp, ground
1/4 tsp
1 tsp (or to taste)
1 tsp
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Melt 1 tbsp butter in a large saucepan over medium heat. Whisk in 1 1/2 tbsp flour and cook for 1 minute until bubbly. Slowly whisk in 1/2 cup chicken broth and 1/2 cup milk. Simmer for 2-3 minutes until thickened.
Stir in the cumin, chili powder, salt, and black pepper. Remove from heat.
Stir in the 1/4 cup sour cream until smooth. Fold in the shredded chicken, 3/4 cup corn, 1 tbsp green chilis, and 1/4 cup green onions. If the mixture is too thick, add a splash more broth.
Heat a dry skillet or griddle over high heat. Toast the corn tortillas for 30 seconds per side until they have nice brown char marks as shown in the photo. Keep them warm in a towel.
Spoon the creamy chicken mixture into the center of each charred tortilla.
Top each taco generously with shredded mozzarella cheese. (Optional: Place filled tacos on a baking sheet and broil for 1-2 minutes to melt the cheese thoroughly).
Garnish with fresh chopped green onions or cilantro and serve warm.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
White Chicken Chili Tacos (Creamy, Cheesy & Ready in 20 Minutes)
From Sarah Mitchell: After 15 years of running restaurant kitchens, I’ve learned that the best recipes often come from creative fusion moments. As the hea
Ingredients
Instructions
Melt 1 tbsp butter in a large saucepan over medium heat. Whisk in 1 1/2 tbsp flour and cook for 1 minute until bubbly. Slowly whisk in 1/2 cup chicken broth and 1/2 cup milk. Simmer for 2-3 minutes until thickened.
Stir in the cumin, chili powder, salt, and black pepper. Remove from heat.
Stir in the 1/4 cup sour cream until smooth. Fold in the shredded chicken, 3/4 cup corn, 1 tbsp green chilis, and 1/4 cup green onions. If the mixture is too thick, add a splash more broth.
Heat a dry skillet or griddle over high heat. Toast the corn tortillas for 30 seconds per side until they have nice brown char marks as shown in the photo. Keep them warm in a towel.
Spoon the creamy chicken mixture into the center of each charred tortilla.
Top each taco generously with shredded mozzarella cheese. (Optional: Place filled tacos on a baking sheet and broil for 1-2 minutes to melt the cheese thoroughly).
Garnish with fresh chopped green onions or cilantro and serve warm.
Rate This Recipe
Tools You'll Need
- Saucepan
- Whisk
- Cast Iron Skillet or Griddle (for tortillas)
- Measuring Cups
Recipe Tags
About the Author
Sarah Mitchell
Founder & Family Recipe Expert
After years of juggling full-time work and feeding a busy family, Sarah founded Cozy Bites Kitchen to share recipes that work for real life. Her specialty is transforming complicated dishes into family-friendly favorites that even picky eaters love. When she's not in the kitchen testing new recipes, you'll find her teaching her kids the joy of cooking.
"As a busy mom, I know you need recipes that actually work. That's why every recipe here is tested by my toughest critics—my kids!"
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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