Description
This hearty White Chicken Chili recipe features tender chicken simmered with aromatic spices, bell peppers, and garlic in a creamy coconut milk broth. It is naturally dairy-free and can be prepared in a slow cooker for a convenient, hands-off meal perfect for busy weeknights or freezer cooking. Optionally, white beans can be added for extra texture and protein. Garnished with fresh cilantro and lime juice, this chili delivers bold, comforting flavors without the heaviness of traditional chili recipes.
Ingredients
Scale
Chicken and Broth
- 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)
Vegetables and Aromatics
- 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
Spices and Seasoning
- 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
Fresh and Optional Ingredients
- 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
Instructions
- Prepare the Ingredients: Dice the onion and bell pepper, finely dice the jalapeno after removing seeds and membranes, and mince the garlic cloves. Chop the fresh cilantro and juice half a lime. If using beans, drain and rinse the can of white beans.
- Heat Oil and Sauté Vegetables (for stovetop/Instant Pot versions): In a skillet or Instant Pot, heat 1 tablespoon of avocado or olive oil over medium heat. Add the diced onion, bell pepper, jalapeno, and garlic. Sauté gently until the vegetables have softened and the onions are translucent, about 3-5 minutes.
- Add Spices: Stir in 2 ½ teaspoons ground cumin, 1 teaspoon dried oregano, 1 tablespoon chili powder, 1 teaspoon fine salt, and ½ teaspoon black pepper. Cook the spices with the vegetables for another 1-2 minutes until fragrant.
- Add Chicken and Liquids: Place the chicken breasts or thighs into the slow cooker. Pour in the sautéed vegetables and spices, then add 1 ½–2 cups of chicken broth and the entire can of full-fat coconut milk. Stir gently to combine all ingredients evenly. If adding white beans, include them at this stage.
- Cook the Chili: Cover the slow cooker and cook on low for 7 hours. The chicken will become tender and infused with the flavors from the spices and broth.
- Shred the Chicken: After cooking, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the chili and stir to combine well.
- Finish and Serve: Stir in the juice of half a lime and ½ cup of chopped fresh cilantro for brightness and freshness. Adjust seasoning with additional salt, pepper, or lime juice if desired. Serve garnished with extra cilantro leaves and lime wedges for squeezing over the chili.
Notes
- This recipe is naturally dairy-free and can be made without beans to keep it low-carb and hearty.
- Use coconut milk for creaminess and a subtle coconut flavor that complements the chili spices.
- Adjust the level of heat by using more or less jalapeno; remove seeds thoroughly for milder chili.
- Perfect for preparing in advance; refrigerate leftovers and reheat gently on the stove or microwave.
- Freezer friendly: cool completely before freezing in an airtight container for up to 3 months.
- For stovetop or Instant Pot variations, use the oil to sauté vegetables first for enhanced flavor.
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 327
- Sugar: 3 g
- Sodium: 676 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 58 mg
