Name: Creamy White Chicken Chili Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs; 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; 1 ½–2 cups chicken broth (purchased broth or homemade bone broth); 1 (14-ounce) can full-fat coconut milk; Juice of ½ lime; ½ cup chopped fresh cilantro; Fresh cilantro and lime wedges for garnish, optional; 1 (14-ounce) can white beans, drained and rinsed

One spoonful of this cozy, comforting bowl, and you’ll see why the Creamy White Chicken Chili Recipe has become a weeknight favorite in my kitchen. The rich, velvety texture combined with bright lime and fresh cilantro makes it stand out from your typical chili—it's like a warm hug on a chilly evening.

A bowl of soup with shredded chicken mixed in a light, creamy broth, showing bits of herbs and small orange pieces. On top, there are three green jalapeño slices placed near the center, and a pale green avocado fan with black pepper sprinkled over it to the right. A lime wedge sits just above the avocado, slightly pressed. A spoon is placed on the right side inside the bowl. The bowl is set on a light wooden board with a cut lime half to the left and a striped blue and white cloth draping off the right side. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Chicken Chili Recipe
Top Tip
How to Serve Creamy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Chicken Chili Recipe

Why You'll Love This Recipe

This recipe is truly special because it hits that perfect balance between creamy and zesty, filling your kitchen with amazing aromas and your belly with satisfying flavor. I often find myself doubling it because it disappears so quickly!

Effortless Prep: You can pull this together in about 10 minutes, making it perfect for busy days.
Rich and Creamy Texture: Thanks to coconut milk and chicken, yet it stays light and naturally dairy-free.
Customizable Flavor: Add beans, spice it up with jalapeño, or keep it mild for kids—it’s easy to tailor.
Make-Ahead Friendly: Freezes well and reheats beautifully, making leftovers just as delightful.

A wooden spoon holding a close-up view of chicken soup with shredded white chicken pieces, small orange carrot chunks, and green herbs sprinkled on top. The soup broth is light and slightly cloudy, sitting inside a large silver pot with black handles. The background shows a blurred white marbled surface beneath the pot. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Creamy White Chicken Chili Recipe shines because every ingredient brings something unique to the mix—from the spices that warm the soul to the coconut milk that creates that luscious texture. When shopping, fresh garlic and a juicy lime are small investments that elevate the whole dish.

Flat lay of boneless, skinless chicken breasts, a medium yellow onion diced into small cubes, a medium red bell pepper diced, a small green jalapeno finely diced without seeds, six peeled garlic cloves, ground cumin and dried oregano in small white ceramic bowls, chili powder in a small white bowl, fine salt and black pepper in small white bowls, a small white bowl with chicken broth, a small white bowl with full-fat coconut milk, a halved lime with juice visible on its surface, a small pile of chopped fresh cilantro leaves, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts or thighs: Thighs offer more juicy tenderness, but breasts work great for a leaner option.
Avocado oil or olive oil: A good fat for sautéing those aromatics without overpowering flavors.
Yellow onion: Adds natural sweetness and depth; take care to dice evenly for even cooking.
Bell pepper: Offers a subtle crunch and freshness; any color is fine, but I love red or yellow here.
Jalapeño: Provides a gentle kick; removing seeds keeps it mild if that's your preference.
Garlic cloves: Minced fresh garlic brightens the flavor and’s absolutely essential for that punch.
Ground cumin: Earthy warmth that’s a chili classic and builds the base flavor.
Dried oregano: Adds a hint of herbal brightness to complement the spices.
Chili powder: Introduces gentle heat and complexity, balancing the creamy coconut milk.
Fine salt and black pepper: Seasoning essentials to enhance all the flavors without masking them.
Chicken broth: The liquid backbone providing savory depth; homemade broth is a winner if you have it.
Full-fat coconut milk: This is the secret to that silky creaminess and subtle sweetness, plus it keeps things dairy-free.
Lime juice: A bright pop of acid to cut through richness and lift the whole dish.
Fresh cilantro: Offers a fresh herbal note that’s unbeatable—don’t skip it if you can help it.
Optional white beans: Drain and rinse to keep the flavors clean, adding extra heartiness if you like.

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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.

Make It Your Way

I’ve made this creamy white chicken chili a hundred times, and I love experimenting depending on the season or mood. You should totally feel free to adapt it too; that's part of the fun!

Variation: Sometimes I swap out jalapeño for a smoky chipotle in adobo for a smoky twist – it’s a game-changer if you want more heat and depth.
Dietary tweak: For a lower-carb version, I skip the beans entirely—which is actually how I first developed this recipe—and it’s still perfectly filling.
Seasonal touch: In spring, I add chopped fresh corn when it’s at its peak sweetness to freshen things up.
Spice level: Adjust the amount of chili powder and jalapeño to suit your family’s taste—mild or spicy, both work beautifully.

Step-by-Step: How I Make Creamy White Chicken Chili Recipe

Step 1: Sauté the Flavor Base

Start by heating your oil over medium heat in a large pot. Toss in the diced onion, bell pepper, and jalapeño. Stir often and cook until the onion turns translucent and everything smells fragrant—about 5 minutes. This is where your chili foundation builds, so let those veggies sweat and soften without rushing.

Step 2: Add the Garlic and Spices

Next, stir in the minced garlic, cumin, oregano, chili powder, salt, and pepper. Cook for another minute or so until the spices bloom beautifully—this quick step aromatizes everything and really wakes up the flavors.

Step 3: Simmer the Chicken and Broth

Place your chicken pieces in the pot, pouring in the chicken broth. Bring it to a gentle simmer, then cover and let it cook low and slow for about 1 to 1½ hours until the chicken is super tender and easily shredded. Low and slow is key here—it lets the flavors meld perfectly.

Step 4: Shred Chicken and Stir in Creaminess

Once the chicken’s tender, remove it and shred with two forks. Return the meat to the pot, then stir in the full-fat coconut milk and lime juice. Simmer for an additional 10 minutes so it blends into that irresistibly creamy chili texture you’re aiming for.

Step 5: Finish With Fresh Cilantro and Optional Beans

Toss in fresh cilantro and, if you want, canned white beans for heartiness. Give it a taste and add salt or lime juice to adjust—trust me, this last step brightens everything just right.

Top Tip

Through making this chili many times, I’ve learned a few tricks that really elevate the end result and save you some stress in the kitchen.

Slow Simmer: Patience is key. Letting the chicken simmer gently makes it tender and infuses flavor throughout.
Spice Blooming: Don’t rush adding the spices to the oil and aromatics—they need a minute to bloom for a richer taste.
Coconut Milk Choice: Using full-fat coconut milk is worth it—it creates that luscious, creamy mouthfeel without the need for dairy.
Fresh Herbs Last: Add cilantro at the very end to keep its bright flavor intact rather than cooking it away.

How to Serve Creamy White Chicken Chili Recipe

Creamy White Chicken Chili - Serving Suggestion

Garnishes

I’m all about fresh, vibrant garnishes to lift this chili. I scatter freshly chopped cilantro over each bowl and always squeeze a wedge of lime for that citrus zing. Sometimes I add a dollop of creamy avocado or even a few crunchy tortilla strips for texture contrast—super satisfying!

Side Dishes

To round out the meal, I love serving this chili alongside warm cornbread recipes or some simple roasted veggies. For something lighter, a crisp green salad tossed with citrus vinaigrette complements the creamy chili nicely.

Creative Ways to Present

For special occasions, I’ve ladled this chili into mini bread bowls or served it over a bed of fluffy rice with a generous sprinkle of queso fresco. It’s a crowd-pleaser and looks gorgeous garnished with thinly sliced radishes and extra cilantro sprigs.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and refrigerate for up to 4 days. The flavors meld more deeply overnight, so it actually tastes better the next day. Just be sure to reheat gently so the coconut milk doesn’t separate.

Freezing

I’ve frozen this chili several times with great results. Portion it into freezer-safe containers and it keeps well for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stove to preserve the creamy texture.

Reheating

Reheat leftovers gently in a saucepan over low heat, stirring occasionally. If the chili seems too thick, add a splash of broth or water. Avoid microwaving on high heat to keep the coconut milk from breaking.

Frequently Asked Questions:

Can I make this creamy white chicken chili recipe in a slow cooker?

Absolutely! Simply brown the aromatics and spices first to develop flavor, then add all ingredients (except coconut milk and cilantro) to your slow cooker. Cook on low for 6-7 hours, shred the chicken, and stir in coconut milk and cilantro at the end.

What can I substitute for coconut milk if I don’t like coconut?

You can use heavy cream or half-and-half to keep the creaminess, though that adds dairy. Another option is unsweetened almond milk thickened with a bit of cornstarch. Just be mindful it won’t have quite the same richness but will still taste great.

Is this recipe spicy?

This creamy white chicken chili is mildly spicy by default thanks to the jalapeño and chili powder. If you prefer less heat, reduce or omit the jalapeño. To kick up the heat, add extra chili powder or a dash of cayenne pepper.

Can I add beans to this chili?

Yes! While this recipe is delicious bean-free, you can add a can of drained and rinsed white beans (like cannellini or Great Northern beans) for extra texture and heartiness. Add them towards the end of cooking so they don’t mush.

Final Thoughts

This Creamy White Chicken Chili Recipe has been such a comforting staple in my home, especially through cooler months or any time I crave something that feels both hearty and fresh. Give it a try—you’ll enjoy the ease and heartiness it brings to your table, and it just might become your new go-to comfort meal like it is for me. Happy cooking!