Irresistible & Healthy White Chicken Chili Tacos: Your New Favorite Easy Weeknight Meal
Are you searching for a dish that perfectly blends comfort food, incredible flavor, and a healthy approach to eating? Look no further than these sensational White Chicken Chili Tacos! This recipe takes two beloved concepts—the rich, creamy goodness of white chicken chili and the satisfying crunch of a taco—and unites them into one unforgettable meal. It’s not just remarkably tasty; it’s also incredibly easy to prepare, making it an ideal choice for busy weeknights or a fun family dinner. Plus, for those following Weight Watchers, you’ll be thrilled to know this recipe is exceptionally point-friendly, offering a guilt-free indulgence.
The inspiration for these tacos came from a long-standing desire to craft a truly outstanding taco experience while also utilizing a favorite, point-friendly White Chicken Chili base. The result is a fusion that delivers on all fronts: a creamy, seasoned chicken filling packed into perfectly crisped corn tortillas. Each taco is a burst of flavor, surprisingly light at approximately 102 calories and just 2-3 Personal Points (if following Weight Watchers Freestyle).
Why You’ll Love This White Chicken Chili Taco Recipe
- Quick & Easy: With simple steps and readily available ingredients, you can have these tacos on the table in under 30 minutes.
- Flavorful & Satisfying: The creamy, subtly spiced white chicken chili filling is incredibly comforting and delicious, appealing to both kids and adults.
- Healthy & Weight Watchers Friendly: Designed with wellness in mind, these tacos are low in calories and points, making them a fantastic option for a balanced diet without sacrificing taste.
- Versatile: Easily customizable with your favorite toppings, from fresh cilantro and lime to hot sauce or avocado.
- Great for Meal Prep: The filling can be made ahead, and the assembled tacos reheat beautifully, perfect for healthy lunches or quick dinners throughout the week.
Essential Ingredients for Your White Chicken Chili Tacos
Crafting these delectable tacos requires a thoughtful combination of fresh and pantry staples. Each ingredient plays a crucial role in building the creamy texture and robust flavor profile of the white chicken chili filling.
For the Creamy White Chili Base:
- Tortillas: Small yellow corn tortillas are highly recommended for their authentic flavor and ability to crisp up beautifully. Options like Mission or Grimm’s corn tortillas work wonderfully.
- Light Butter & All-Purpose Flour: These form the base of your roux, which is essential for thickening the sauce to a perfect consistency.
- Low-Fat Milk & Light Sour Cream: Key for achieving that rich, creamy texture without adding excessive calories or fat.
- Chicken Broth: Adds depth of flavor to the chili base and helps achieve the desired sauce consistency.
- Chopped Canned Green Chilies: These provide a mild, smoky heat that is characteristic of white chicken chili, enhancing the overall flavor without being overly spicy.
- Spices: Salt, Pepper, Cumin, & Chili Powder: A carefully balanced blend of seasonings is crucial. Cumin and chili powder bring the classic chili warmth and aroma, while salt and pepper enhance all the other flavors.
For the Flavorful Filling:
- Cooked Shredded Chicken: The star of the show! Lean shredded chicken makes this dish hearty and protein-packed. See our dedicated section below for easy preparation methods.
- Frozen Corn: Adds a touch of sweetness, vibrant color, and pleasant texture to the filling.
- Diced Green Onion: Provides a fresh, mild onion flavor and a pop of green.
- Shredded Reduced-Fat Mozzarella: Melts beautifully, adding a delicious cheesy element while keeping the fat content in check.
Step-by-Step Guide: How to Make White Chicken Chili Tacos
Making these tacos is a straightforward process that comes together quickly. Follow these detailed steps to create a batch of perfectly crispy, flavor-packed white chicken chili tacos:
- Prepare the Roux: In a medium-sized pan, melt the light butter over medium heat. Once melted, quickly stir in the all-purpose flour. Whisk continuously for about 1 minute until it forms a smooth paste (a roux). This is the thickening agent for your creamy sauce.
- Build the Creamy Sauce: Gradually whisk in the low-fat milk, ensuring the flour paste dissolves completely, creating a smooth mixture. Continue whisking for about 1 minute. Next, stir in the light sour cream and chicken broth. Bring the mixture to a gentle simmer and cook for approximately 2 minutes, stirring frequently, until the sauce begins to thicken to a creamy consistency.
- Season & Set Aside: Remove the pan from the heat. Stir in the chopped green chilies, salt, pepper, cumin, and chili powder. Mix well to combine all the flavors. Set the sauce aside, giving it an occasional stir while you prepare the other components to prevent it from setting too much.
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents the tacos from sticking and makes for easy cleanup.
- Combine the Filling: In a large mixing bowl, combine the cooked shredded chicken, frozen corn, and diced green onion. Pour the prepared creamy white chili sauce over the chicken mixture and mix thoroughly until all ingredients are evenly coated.
- Warm the Tortillas: Heat a small frying pan over medium heat and lightly spray with cooking spray. One at a time, place a tortilla in the pan, give it a light spray, and warm for about 20 seconds on each side until it becomes pliable. This step is crucial to prevent the tortillas from cracking when folded. Transfer the warmed tortillas to your prepared baking tray.
- Assemble the Tacos: Scoop about 2 tablespoons of the chicken chili mixture into the center of each warmed tortilla. Top the filling with 1 tablespoon of shredded reduced-fat mozzarella cheese. Carefully fold each tortilla in half, creating a taco shape, and arrange them on the baking sheet. Lightly spray the tops of all the assembled tacos with cooking spray just before placing them in the oven; this helps them crisp up beautifully.
- Bake to Perfection: Bake the tacos in the preheated oven for approximately 12 minutes, or until the tortillas are golden brown and crispy, and the cheese is melted and bubbly.
- Serve & Enjoy: Remove from the oven and serve immediately. These tacos are best enjoyed hot!
Choosing the Right Tortillas for Your Tacos
The choice of tortilla can significantly impact the texture and overall experience of your white chicken chili tacos. While you can certainly experiment, I highly recommend using small corn tortillas for this recipe. Their distinct flavor complements the chili filling wonderfully, and they tend to get a lovely crispiness when baked, which is essential for a satisfying taco.
On a recent trip to the U.S., I picked up some Mission yellow corn tortillas, which worked perfectly. For those in Canada, I’ve found that Grimm’s corn tortillas offer a similar point value and excellent quality. You might find them at your local Walmart.ca or other major grocery stores. Another great Canadian option is Casa Mendosa 100% Corn Small Tortillas, which are equally reliable and delicious. While I prefer corn tortillas for their authentic taste and crisp texture, if you happen to have regular white flour tortillas on hand, they will also work, though the final texture will be softer. Just be mindful of their differing nutritional values if you are tracking points or calories.
Tip for Warming Tortillas: Pre-warming your tortillas, as instructed in the recipe, is key. It makes them pliable, preventing them from tearing when folded and ensures they crisp up evenly in the oven. Beyond a frying pan, you can also quickly warm them in a microwave (stacked and wrapped in a damp paper towel for 15-30 seconds) or briefly over an open flame on a gas stove for a slightly charred flavor.
Perfectly Shredded Chicken Every Time
Shredded chicken is a fantastic and versatile ingredient that forms the protein base for these white chicken chili tacos. Having a batch ready in advance makes this recipe even quicker! Here are a few reliable methods for preparing your shredded chicken:
Crockpot Method (My Favorite):
This is my preferred method for its sheer ease and tenderness. Place boneless, skinless chicken breasts in your crockpot. Add about 1-2 cups of chicken broth (or even just water if you’re out of broth) – just enough to cover the chicken partially. Cook on high for 3-4 hours, or on low for 6-8 hours. The chicken should be incredibly tender and easy to shred. Once cooked, remove the chicken to a shallow dish, and use two forks to pull it apart. If it’s not shredding easily, it needs a bit more time in the crockpot.
Instant Pot Method (Fastest Option):
For a quicker approach, an Instant Pot is a game-changer. Place boneless, skinless chicken breasts (about 1-1.5 lbs) in the Instant Pot with 1 cup of chicken broth. Secure the lid, set the valve to sealing, and pressure cook on high for 8-10 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure. Remove chicken and shred.
Stovetop Method (Classic & Simple):
Place boneless, skinless chicken breasts in a pot and cover with chicken broth or water. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Drain, then shred with forks.
Time-Saving Shortcuts:
If you’re really pressed for time, don’t hesitate to use pre-cooked options:
- Rotisserie Chicken: A store-bought rotisserie chicken is a lifesaver. Simply remove the skin and bones, then shred the meat. It’s already seasoned and flavorful.
- Canned Chicken: In a true pinch, canned chicken can be used. Drain it thoroughly and flake it with a fork. It’s less flavorful than freshly cooked chicken but works in a bind.
Once shredded, you can use the chicken immediately or store it. It will last up to 4 days in an airtight container in the fridge, making it perfect for weekly meal prep. You can also freeze larger batches for later use, ensuring you always have protein on hand for various recipes.
Weight Watchers (WW) Points Breakdown
One of the fantastic aspects of these White Chicken Chili Tacos is how well they align with the Weight Watchers program. This recipe has been carefully crafted to be low in points while still delivering maximum flavor and satisfaction. Here’s a breakdown of the points per ingredient, contributing to a total of 4 points per taco based on the WW app recipe creator:
- Small tortillas: 31 points (for 14 tortillas)
- Light butter: 4 points
- All-purpose flour: 1 point
- Low-fat milk: 2 points
- Light sour cream: 4 points
- Chicken broth: 0 points
- Chopped canned green chilies: 0 points
- Salt and pepper: 0 points
- Cumin: 0 points
- Chili powder: 0 points
- Cooked shredded chicken: 0 points
- Frozen corn: 0 points
- Diced green onion: 0 points
- Shredded reduced-fat mozzarella: 9 points
Please note, point values can vary slightly based on specific brands and individual WW plans. Always use your official Weight Watchers app for the most accurate and personalized point calculations.
If you are using an older version of the WW program, here’s a general guide:
- Personal Points: 2-3 points, depending on your zero-point food list.
- Freestyle SmartPoints (Blue & Purple plans): Approximately 2 points per taco using the WW recipe builder.
- SmartPoints (Green plan): Approximately 3 points per taco using the WW recipe builder.
- PointsPlus: Approximately 2 points using a PP calculator.
The nutritional information (including corn) per taco is approximately: Calories: 102, Fat: 3.3g, Saturated Fat: 0.8g, Carbs: 10.8g, Fiber: 1.4g, Sugar: 2.1g, Protein: 7.2g (as per My Fitness Pal calculation). *Note: Older SmartPoints and PointsPlus calculations were determined before the addition of corn, so if you’re using an older calculator with these numbers, your point value might differ slightly.
Storing and Reheating Your White Chicken Chili Tacos
These tacos are not only delicious fresh but also make fantastic leftovers and are excellent for meal prepping. Proper storage and reheating will ensure they remain tasty and retain their crispy texture.
In the Fridge:
Leftover tacos can be stored in an airtight container in the refrigerator for up to 3 days. To prevent them from becoming soggy, you might want to place a paper towel at the bottom of the container to absorb any excess moisture.
Reheating for Freshness:
- Air Fryer (Recommended): For the best results, resembling freshly baked tacos, reheat them in an air fryer at 350°F (175°C) for 3-5 minutes, or until heated through and crispy.
- Oven: Preheat your oven to 350°F (175°C). Place the tacos on a baking sheet and heat for 10-15 minutes, or until they are warmed through and the tortillas have re-crisped.
- Microwave (Use with caution): While convenient, microwaving is not recommended if you want crispy tortillas. It will heat them, but they will likely be soft. Heat for 30-60 seconds, or until warm.
Freezing for Future Meals:
These white chicken chili tacos freeze exceptionally well, making them perfect for batch cooking and quick meals. To freeze:
- Allow the baked tacos to cool completely after baking.
- Arrange them in a single layer on a baking sheet and freeze for about 30 minutes until solid. This prevents them from sticking together.
- Transfer the frozen tacos to freezer-safe bags or containers. I like using small zip-top bags to store 1-2 tacos together, making it easy to grab exactly what I need. They can be stored in the freezer for up to 2-3 months.
To Reheat from Frozen: You can either let them thaw in the refrigerator overnight or on the counter for a couple of hours. Once thawed, reheat them using the air fryer or oven methods described above. If reheating directly from frozen, you may need to add an extra 5-10 minutes to the cooking time in the air fryer or oven, keeping an eye on them to prevent burning.
Serving Suggestions for Your White Chicken Chili Tacos
These tacos are delightful on their own, but adding a few fresh toppings can elevate their flavor and presentation. Here are some popular suggestions:
- Fresh Herbs: A sprinkle of fresh cilantro adds a burst of freshness.
- Citrus: A squeeze of lime juice brightens all the flavors.
- Avocado or Guacamole: Creamy avocado or a dollop of guacamole provides a rich, satisfying counterpoint.
- Salsa or Pico de Gallo: Adds a fresh, tangy, and slightly spicy kick.
- Hot Sauce: For those who like extra heat, a drizzle of your favorite hot sauce is perfect.
- Extra Cheese: A little extra shredded cheese on top after baking never hurts!
- Pickled Jalapeños: For a tangy crunch and a bit of heat.
- Greek Yogurt: As a lighter alternative to sour cream, a dollop of plain Greek yogurt can add creaminess.
Pair these tacos with a simple side salad, some Mexican rice, or a bowl of black beans for a complete and wholesome meal.
Frequently Asked Questions About White Chicken Chili Tacos
- Can I make the white chicken chili filling ahead of time?
- Absolutely! The filling can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. This is a great meal prep strategy to save time on busy cooking days. Just reheat the filling gently before assembling the tacos.
- Can I use ground chicken or turkey instead of shredded chicken?
- Yes, you can! Cook 1 pound of ground chicken or turkey in a pan until browned, drain any excess fat, then add it to the sauce mixture as directed. Ensure it’s thoroughly cooked before combining with the other ingredients.
- How spicy are canned green chilies?
- Canned chopped green chilies are generally very mild, offering a subtle flavor rather than intense heat. If you prefer more spice, you can add a pinch of cayenne pepper to the sauce, or mix in some finely diced fresh jalapeños (seeded and deveined for less heat) with the green chilies.
- What if my sauce is too thin or too thick?
- If the sauce is too thin, you can return it to the stove and simmer gently for a few more minutes, stirring frequently, to allow it to reduce and thicken. If it becomes too thick, simply whisk in a tablespoon or two of extra chicken broth or milk until it reaches your desired consistency.
- Can I make these tacos gluten-free?
- Yes, by ensuring you use certified gluten-free corn tortillas and a gluten-free all-purpose flour for the roux, this recipe can easily be made gluten-free. Most other ingredients are naturally gluten-free, but always check labels to be sure.
White Chicken Chili Tacos
Ingredients
- 14 small tortilla’s, corn recommended
- 1 Tbsp light butter, or regular butter
- 1.5 Tbsp all-purpose flour
- 1/2 cup low-fat milk, such as 1% or skim
- 1/4 cup light sour cream
- 1/2 cup chicken broth, low sodium preferred
- 1 Tbsp chopped canned green chilies
- Dash of salt & pepper, to taste
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 cups cooked shredded chicken, approx 8oz, see notes for prep
- 3/4 cup frozen corn, thawed
- 1/4 cup diced green onion
- 3.5 oz shredded reduced-fat mozzarella, or other low-fat shredded cheese
Instructions
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In a pan on the stove, melt the light butter over medium heat. Stir in the all-purpose flour quickly, whisking continuously for about 1 minute until it forms a smooth paste (a roux).
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Gradually whisk in the low-fat milk until the flour paste has dissolved completely, about 1 minute. Stir in the light sour cream and chicken broth. Cook for 2 minutes, stirring often, until the sauce thickens to a creamy consistency. Add the chopped green chilies, salt, pepper, cumin, and chili powder. Mix well, then remove from heat and set aside. Give it a few stirs occasionally to prevent it from setting too much.
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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In a large bowl, mix the cooked shredded chicken, thawed frozen corn, and diced green onion together. Pour the prepared creamy sauce over this mixture and mix well until everything is evenly coated.
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Heat a small frying pan on the stove over medium heat and lightly add some cooking spray. Heat one tortilla at a time: place it in the pan, give it a light spray, and warm it for about 20 seconds on each side until pliable. Place the warmed tortilla on your prepared baking tray.
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Scoop about 2 tablespoons of the chicken mixture into the center of each tortilla, top with 1 tablespoon of shredded reduced-fat mozzarella cheese, and fold over. Repeat with all 14 tortillas. Lightly spray the tops of all the assembled tortillas with cooking spray just before placing them into the oven to help them “crisp” up a bit.
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Bake in the preheated oven for approximately 12 minutes, or until golden brown and crispy.
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Serve immediately and enjoy your 14 delicious tacos! These tacos will freeze and store well in the fridge; refer to the storage section for more details.
Notes
If you’re using an older version of WW, check out these points below.
Personal Points- 2-3 depending on your 0PP foods
Freestyle Smart Points- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 3 using WW recipe builder
Points Plus- 2 using a PP calculator
Nutritional info (incl corn) Calories.. 102…Fat 3.3g…Sat fat 0.8g…Carbs 10.8g…Fiber 1.4g…Sugar 2.1g…Protein 7.2g using My Fitness Pal *note- old SP & PP were determined before adding in corn, if using these numbers in an old calculator you may get a different point value
Additional Info
