White Chicken Chili Tacos
Warm and comforting White Chicken Chili Tacos combine tender shredded chicken with creamy white beans and a blend of spices, offering a versatile meal perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups cooked chicken, shredded Use pre-cooked chicken for convenience.
- 1 can white beans, drained and rinsed Substitute with chickpeas if needed.
- 1 cup chicken broth Use vegetable broth for a vegetarian version.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- to taste salt and pepper
- 8 units taco shells or tortillas Use gluten-free options if necessary.
- as desired fresh toppings (e.g., diced tomatoes, avocado, cilantro, sour cream) Customize with your favorite toppings.
Instructions
Preparation
- Gather and measure all ingredients. Shred the cooked chicken.
- Dice the onion and mince the garlic.
Cooking
- In a large skillet, heat a tablespoon of oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Stir in shredded chicken and drained white beans, mixing well.
- Pour in the chicken broth and bring to a gentle simmer for about 10 minutes.
- Add ground cumin, chili powder, paprika, salt, and pepper, stirring to combine.
- Check the consistency; add more broth if too thick or simmer longer if too thin.
- Warm the taco shells or tortillas in the oven or microwave.
- Fill taco shells with the chili mixture and sprinkle with fresh toppings before serving.
Serving
- Serve immediately while warm and enjoy with family or friends.
Notes
Leftover filling can be stored in an airtight container in the fridge for up to three days. For freezing, cool the mixture fully before storing. Reheat in microwave or on stovetop.