Description
A comforting twist on white chicken chili turned into handheld tacos, filled with tender shredded chicken, white beans, and sweet corn, topped with fresh avocado and cilantro.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can white beans, drained and rinsed
- 1 can diced green chilies
- 1 cup corn, frozen or canned
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Taco shells or tortillas
- Optional toppings: avocado, cilantro, sour cream, cheese
Instructions
- Preparation: Gather and measure the shredded chicken, drain and rinse the white beans, and drain the corn if using canned.
- Mixing: In a large pot, combine all ingredients and stir gently.
- Cooking: Bring to a boil over medium-high heat; reduce and simmer for 20 minutes.
- Finishing: Warm taco shells and serve each shell filled with the chili mixture and toppings.
Notes
Use rotisserie chicken to save time and add flavor. Rinse canned beans to reduce sodium. For crispier shells, warm them in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg