“So delicious. Definite do-again!”
These white chicken chili tacos are a lighter twist on taco night — combining the zesty comfort of white chicken chili with the fun, hand-held style of tacos. Packed with lean protein, beans, green chiles, and spices, they’re the perfect balance of creamy, zesty, and healthy.
🕒 Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 tacos
🟢 Dietary Tags: High-Protein | WW-Friendly | Gluten-Free (with GF tortillas) | Low-Calorie | Family-Friendly
🧾 Ingredients Checklist
- Cooked shredded chicken (rotisserie or poached)
- Canned white beans (cannellini or great northern), drained & rinsed
- Diced green chiles
- Low-sodium chicken broth
- Light cream cheese or Greek yogurt (for creaminess)
- Garlic powder
- Onion powder
- Ground cumin
- Chili powder (optional, for heat)
- Corn or low-carb tortillas
- Lime wedges, fresh cilantro, and chopped red onion (for garnish)
🔪 Instructions
-
Make the chili filling:
In a large skillet or saucepan, combine shredded chicken, white beans, green chiles, and broth. Heat over medium heat. -
Season well:
Stir in garlic powder, onion powder, cumin, and chili powder (if using). Simmer for 10–12 minutes until slightly thickened. -
Cream it up:
Stir in light cream cheese or a scoop of nonfat Greek yogurt. Mix until creamy and heated through. -
Warm the tortillas:
Heat tortillas in a dry skillet or microwave until pliable. -
Assemble tacos:
Spoon the creamy chicken mixture into tortillas. Garnish with chopped cilantro, red onion, and a squeeze of lime. - Serve immediately and enjoy warm!
💡 Notes
- This recipe is Weight Watchers–friendly, with low points per taco (depending on your personal plan).
- It’s super meal-prep friendly and great for leftovers!
- The filling is also great as a dip, over rice, or stuffed in a baked potato.
📸 Step-by-Step Cooking Guide
1. Combine Chicken, Beans & Chiles
Use pre-cooked chicken for faster prep — just shred and stir into a saucepan.
2. Simmer with Broth & Spices
Add broth and season generously. Simmer until warmed and slightly thickened.
Tip: Use low-sodium broth to control salt levels.
3. Add Creaminess
Stir in light cream cheese or Greek yogurt to give the chili taco filling its signature creamy texture.
Troubleshooting: If it looks too thin, simmer a few extra minutes uncovered.
4. Fill & Garnish
Spoon into warm tortillas and top with your favorite taco fixings!
🧂 Ingredient Substitutions & Tips
Easy Substitutions
- Chicken: Use leftover grilled chicken or canned chicken in a pinch.
- Creamy Element: Use blended cottage cheese or dairy-free yogurt for a lighter option.
- Beans: Swap white beans for pinto or black beans for a different texture.
- Tortillas: Use low-carb wraps, corn tortillas, or lettuce wraps for fewer points.
Add-Ins & Enhancements
- Sautéed onions or garlic
- A handful of spinach or kale wilted into the filling
- Fresh jalapeño slices for spice
🍽 Serving Suggestions & Variations
Flavor Variations
- Southwest Style: Add corn and black beans to the mix.
- Spicy Kick: Stir in chipotle powder or diced jalapeños.
- Creamy Verde: Swap green chiles for salsa verde + a handful of fresh cilantro.
How to Serve
- With a side of cauliflower rice or simple side salad
- As a taco bowl over quinoa
- Stuffed into bell peppers or served over baked sweet potatoes
🧊 Storage & Make-Ahead Tips
Storing:
Store leftover filling in an airtight container in the fridge for up to 4 days.
Freezing:
Freeze the chili filling (without dairy) for up to 2 months. Add cream cheese/yogurt after thawing and reheating.
Reheating:
Microwave or heat on the stove over low heat, stirring occasionally. Add a splash of broth if it thickens too much.
Make-Ahead Tip:
Prepare the filling 1–2 days in advance. Just reheat and fill your tortillas when ready to serve.
🔍 Nutrition Info (Per Taco, Approx.)
- Calories: ~220
- Protein: 22g
- Carbs: 18g
- Fat: 7g
- Fiber: 3g
- WW Points: ~3–5 (varies by tortilla + dairy choice)
🟢 Low-point, high-protein meal perfect for WW or macro tracking.
❓ FAQs
Q: Can I make these dairy-free?
A: Yes! Use a dairy-free yogurt or cashew cream instead of cream cheese or Greek yogurt.
Q: Are these gluten-free?
A: Use corn tortillas or certified gluten-free wraps to keep it gluten-free.
Q: Can I make these in the slow cooker?
A: Absolutely! Combine all ingredients (except cream cheese/yogurt) in a slow cooker and cook on low for 3–4 hours. Stir in dairy at the end.
Q: What other toppings work well?
A: Diced avocado, chopped green onions, or a light drizzle of ranch dressing.
📝 Behind the Recipe
I made these on a whim to use up some leftover rotisserie chicken, and WOW — they’ve now made it into our weekly rotation. The warm, creamy, chili-style filling wrapped in a taco is comfort food at its finest — but still feels light and fresh. And let’s be honest: any recipe that earns a “definite do-again” from the family is a win in my book.
📣 Love Light & Easy Dinners? Try These Next:
- Healthy Taco Stuffed Peppers
- Creamy Chicken Enchilada Bake
- Zero Point Chicken Chili (WW-Friendly)
💬 Made it? Tell Me What You Think!
If you try these Low Points White Chicken Chili Tacos, leave a comment below or tag me on Instagram — I love seeing your takes on these family favorites.
