Name: Creamy White Chicken Chili Recipe
Prep time: 10 min
Cook time: PT-489266H57M34S
Total time: PT-489266H57M34S
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs; 1 ½–2 cups chicken broth (purchased broth or homemade bone broth); 1 (14-ounce) can full-fat coconut milk*; 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only); 1 medium yellow onion, diced; 1 medium bell pepper (any color), diced; 1 small jalapeno, seeds and membranes removed, finely diced; 6 garlic cloves, minced; 2 ½ teaspoons ground cumin; 1 teaspoon dried oregano; 1 tablespoon chili powder; 1 teaspoon fine salt, plus more to taste; ½ teaspoon black pepper; Juice of ½ lime*; ½ cup chopped fresh cilantro; Fresh cilantro and lime wedges for garnish, optional; Optional: 1 (14-ounce) can white beans, drained and rinsed

If you’re on the hunt for a comforting, cozy meal that feels a little indulgent yet keeps things light, you’ve got to try this Creamy White Chicken Chili Recipe. I absolutely love how this chili turns out silky and rich without using any dairy, and it’s so simple to make whether you’re in the mood to slow-cook it or whip it up on the stove. Keep reading because this recipe is fan-freaking-tastic, and I’m sharing my best tips to make it foolproof in your own kitchen.

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Why You’ll Love This Recipe

Super Creamy & Dairy-Free: Thanks to coconut milk, you get that rich texture without cream or cheese.
Easy to Prep: Just 10 minutes of chopping and you’re set, leaving you time for everything else.
Versatile Cooking Methods: Whether you want to slow cook or use the stovetop, this recipe adapts perfectly.
Customizable Flavor: Add beans, more heat, or toppings — it’s your chili, your way.

A bowl filled with a light yellow broth soup showing shredded pieces of cooked chicken and chopped green herbs floating throughout. On top, there are three round slices of bright green jalapeño peppers on the left and three slices of light green avocado fan-shaped on the right sprinkled with small herb pieces and black pepper. A silver spoon is placed inside the bowl, resting on the right side. The bowl is set on a white marbled surface, next to a cut lime and a blue and white striped cloth. Another bowl with the same soup is partly visible in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Creamy White Chicken Chili Recipe lies in simple, wholesome ingredients that blend beautifully for depth and comfort. When you pick your chicken, thighs add extra juiciness, but breasts work great too if you prefer leaner meat. Fresh garlic and jalapenos give just the right amount of warmth.

Boneless, Skinless Chicken (Breasts or Thighs): Thighs stay tender and juicy, breasts cook a little quicker and leaner.
Avocado or Olive Oil: Helps sauté the veggies and enhances flavor without overpowering.
Yellow Onion: Adds sweetness and a savory base to the chili.
Bell Pepper (Any Color): For subtle sweetness and crunch; red or orange make it a bit sweeter.
Jalapeno: Seeds removed for mild heat; keep some seeds if you like it spicier.
Garlic Cloves: Six cloves bring a garlicky punch that’s just right.
Ground Cumin: Earthy warmth that’s classic in chili seasoning.
Dried Oregano: Adds a herbaceous touch balancing the spices.
Chili Powder: A smoky, mildly spicy blend that rounds out the flavor.
Fine Salt and Black Pepper: To season and bring out all the flavors.
Chicken Broth: Choose low sodium if you want control over salt; homemade broth is a bonus.
Full-Fat Coconut Milk: That’s the secret for creamy, dairy-free richness.
Lime Juice: Adds brightness and balances the creamy chili.
Fresh Cilantro: For freshness and a pop of herb flavor.
Optional White Beans: Some folks love the extra texture and protein from beans.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy White Chicken Chili Recipe is like a blank canvas—you can really make it your own. Sometimes I add white beans for extra heartiness, and other times I throw in some corn kernels for sweetness and crunch. Don’t hesitate to tweak the heat level or swap out cilantro if parsley’s more your jam.

Bean Lover’s Version: Adding a can of drained white beans turns the chili into a fiber-rich, filling meal perfect for chilly evenings.
Spicy Upgrade: When I want a bit more kick, I keep some jalapeno seeds and add a dash of cayenne pepper or chipotle powder.
Veggie Boost: You can stir in chopped zucchini or corn during the last 15 minutes of cooking for extra color and nutrition.
Dairy-Free & Low Carb: The recipe is naturally dairy-free and low in carbs, making it easy to fit into keto or gluten-free menus.

How to Make Creamy White Chicken Chili Recipe

Step 1: Sauté the Veggies and Aromatics

Start by heating the avocado or olive oil in your pot over medium heat. Toss in diced onion, bell pepper, and jalapeno, cooking until they soften and smell amazing—about 5 minutes. This step builds your flavor foundation, so don’t rush it! Then add minced garlic and sauté for another minute, just until fragrant but not browned.

Step 2: Season and Brown the Chicken

Push the veggies to the side and add chicken to the pot to brown lightly, seasoning with cumin, oregano, chili powder, salt, and pepper. Browning the chicken adds depth to your chili, so I like to let it get some color on each side before proceeding. You can use chicken breasts or thighs here—both work beautifully.

Step 3: Add Liquids and Simmer

Pour in the chicken broth and bring everything to a gentle simmer. Cover the pot and let it cook for about 25-30 minutes if you’re on the stovetop, or you can switch to a slow cooker and cook on low for about 7 hours if prepping ahead. The chicken will get tender and shreddable, soaking up all those spices and flavors.

Step 4: Stir in Coconut Milk, Lime, and Cilantro

Once the chicken is cooked through, shred it right in the pot, stir in the coconut milk, lime juice, and fresh cilantro. Let it simmer uncovered for another 5-10 minutes to meld the flavors and thicken the chili slightly. This is where your chili gets that luscious, creamy texture that’s so comforting.

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Pro Tips for Making Creamy White Chicken Chili Recipe

Don’t Skip Browning: Browning the chicken and veggies adds so much depth and prevents the chili from tasting flat.
Use Full-Fat Coconut Milk: Light coconut milk won’t give you that creamy texture that makes this chili special.
Adjust Heat Gradually: Start with mild jalapenos and add more spice as you cook to suit your taste buds.
Add Lime Last: Squeezing fresh lime in at the end keeps its bright flavor fresh and vibrant.

How to Serve Creamy White Chicken Chili Recipe

A bowl filled with a thick soup showing layers of shredded light brown chicken mixed with small orange carrot pieces and green herbs in a creamy yellow broth. On top, there are five bright green jalapeño slices arranged in a small cluster next to a smooth pale green slice of avocado with black pepper sprinkled over both. Fresh cilantro leaves are placed around, adding a pop of darker green. The bowl is white with a slight brown rim and sits on a wooden board next to a wedge of green lime and a blue and white striped fabric napkin on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I can’t get enough of fresh cilantro and a wedge of lime on top—they brighten every spoonful. If you want to jazz it up a bit, a dollop of dairy-free sour cream or some sliced avocado is incredible. Crispy tortilla strips or a sprinkle of chopped green onions add nice texture too.

Side Dishes

My go-to side here is warm cornbread or a big green salad to keep things balanced. Sometimes, I serve this with roasted sweet potatoes for a complete, cozy meal that hits all the right notes.

Creative Ways to Present

For a fun party twist, I like serving this chili in mini bread bowls or filling small baked potatoes. It’s a big hit at family gatherings and feels extra special without extra effort. You can also create a chili bar with toppings laid out so everyone can customize their bowls.

Make Ahead and Storage

Storing Leftovers

I store leftover chili in airtight containers in the fridge, and it keeps beautifully for up to 4 days. The flavors actually deepen overnight, so leftovers often taste even better than the first day!

Freezing

This chili freezes wonderfully, which is a lifesaver for busy weeks. I portion it into freezer-safe containers or heavy-duty freezer bags. Just leave a little room at the top in case it expands while freezing.

Reheating

When reheating, I prefer warming it gently on the stovetop over low heat to avoid curdling the coconut milk. Stir often and add a splash of broth or water if it gets too thick. Microwaving works too, just heat in short bursts and stir between intervals.

FAQs

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs tend to be juicier and more forgiving than breasts, especially if you’re slow cooking. They shred beautifully and add rich flavor, but breasts work equally well if you prefer leaner meat.
Is this chili spicy?

The heat level is mild by default since the jalapeno seeds are removed, but it has a wonderful warm spice from chili powder and cumin. You can easily adjust spiciness by including jalapeno seeds or adding extra chili powder or cayenne pepper.
Can I make this recipe in a slow cooker?

Yes! This recipe is perfect for a slow cooker. Just add all ingredients except coconut milk, lime juice, and cilantro to the slow cooker and let cook on low for about 7 hours. Add the coconut milk, lime juice, and cilantro near the end to preserve their flavors.
Can I add beans to this chili?

Definitely! A can of white beans, drained and rinsed, can be stirred in for extra protein and fiber. I usually add them in the last 10 minutes of cooking so they warm through without getting mushy.

Final Thoughts

I discovered this Creamy White Chicken Chili Recipe during a busy winter week, and it quickly became a favorite for its ease and comforting flavors. Every time I make it, my family goes crazy for it, and I love how flexible it is for whatever ingredients I have on hand. I hope you’ll give it a try—it’s like a warm hug in a bowl, perfect for sharing around the table or enjoying as leftovers on a quiet night in.