Name: Creamy White Chicken Chili Recipe
Prep time: 10 min
Cook time: PT-489266H52M39S
Total time: PT-489266H52M39S
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; ½ cup chopped fresh cilantro; Fresh cilantro and lime wedges for garnish, optional; 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 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only); 1 ½–2 cups chicken broth (purchased broth or homemade bone broth); 1 (14-ounce) can full-fat coconut milk; Juice of ½ lime; Optional: 1 (14-ounce) can white beans, drained and rinsed

If you’re on the hunt for a comforting dish that’s cozy, flavorful, and just a little bit special, then you’ve got to try this Creamy White Chicken Chili Recipe. I absolutely love how it’s creamy without being heavy, packed with tender chicken, and has just the right kick of spice. Whether you’re cooking for your family on a chilly evening or meal prepping for the week, this chili delivers soul-warming goodness every time. Stick with me—I’m about to share every little detail that makes this recipe a keeper!

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Why You’ll Love This Recipe

Easy Prep and Set-It-and-Forget-It: You spend just 10 minutes prepping, then let the slow cooker do its magic while you relax or tackle other tasks.
Richly Creamy Without Dairy: Thanks to coconut milk, it’s satisfyingly creamy but remains dairy-free, which is perfect if you’re avoiding lactose.
Versatile and Customizable: Add beans or extra veggies, tweak the spice level, or swap chicken cuts—you really make it your own.
Family Favorite: My whole crew goes crazy for this chili, and I bet yours will too.

A bowl of creamy soup filled with shredded white chicken and small orange carrot pieces in a light yellow broth with green herbs finely chopped throughout. On top, there are three bright green jalapeño slices arranged on one side, and a few thick slices of pale green avocado fanned out beside them, all sprinkled with chopped cilantro. The soup is in a round, light beige bowl with a silver spoon resting inside. Around the bowl, a striped blue and white cloth is partially visible, with some lime halves placed nearby on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The blend of fresh aromatics, spices, and that luscious coconut milk really sets this creamy white chicken chili recipe apart. Plus, grabbing fresh herbs and good-quality broth makes a noticeable difference in the final flavor.

Boneless, skinless chicken breasts or thighs: I prefer thighs for extra juiciness, but breasts work well too and cook up nicely tender in the slow cooker.
Avocado oil or olive oil: For sautéing if you’re doing the stovetop or Instant Pot version; adds subtle flavor and helps develop the base.
Yellow onion: This gives a mild sweetness that balances the spices perfectly.
Bell pepper: Any color works—red adds sweetness, green or yellow bring freshness.
Jalapeno: Removing seeds tones down the heat if you want a milder chili.
Garlic cloves: More garlic = more warmth and depth; I never skimp here.
Ground cumin: The signature spice in chili, lending smokiness and earthiness.
Dried oregano: Adds a subtle herbal layer that complements the cumin nicely.
Chili powder: For just the right kick without overpowering the creaminess.
Salt and black pepper: Essential for balancing and amplifying all the flavors.
Chicken broth or bone broth: Use homemade if you can—it enriches the base tremendously.
Full-fat coconut milk: This is the secret to creaminess without cream; it’s lovely and velvety.
Lime juice: Adds brightness and a tangy contrast to the creamy richness.
Fresh cilantro: I always chop some fresh cilantro right at the end for freshness and color.
White beans (optional): If you want a heartier chili, beans like cannellini or great northern add a nice texture.

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 like to switch things up based on what’s in my fridge or the mood we’re in—this recipe really shines when you make it your own.

Add White Beans: When I want a chunkier, more filling pot, I toss in a can of white beans—makes it almost stew-like and adds great texture.
Spice it Up or Tone it Down: I sometimes keep the jalapeno seeds if we’re craving more heat, but you can skip the chili powder for the mildest version.
Use Chicken Thighs or Breasts: My family prefers thighs for juiciness, but breasts work perfectly if you want leaner meat.
Instant Pot Speedy Version: When I’m short on time, the Instant Pot method is a lifesaver and tastes just as good.

How to Make Creamy White Chicken Chili Recipe

Step 1: Prep Your Aromatics and Chicken

First things first, dice your onion, bell pepper, jalapeno, and mince the garlic. I like to remove the seeds from the jalapeno unless I want a bit more heat—keeps it approachable for everyone. Next, get your chicken ready, whether you’re using breasts or thighs. If you prefer, you can cut the chicken into chunks before adding it to the slow cooker, but I usually add whole pieces and shred them later; it keeps the meat juicy and tender.

Step 2: Sauté the Vegetables (Optional but Worth It!)

Here’s a little trick I discovered: sautéing the onions, peppers, garlic, and jalapeno in avocado oil before adding everything to the slow cooker boosts flavor so much. It softens the veggies and sweetens the onions, giving your chili a richer base. If you’re pressed for time, you can skip this step, but I highly recommend it.

Step 3: Add Spices, Chicken, and Broth to the Slow Cooker

Once your sautéed veggies are ready, transfer them to the slow cooker. Sprinkle in cumin, oregano, chili powder, salt, and black pepper then stir so the spices coat everything evenly. Nestle in your chicken breasts or thighs, then pour over the chicken broth and coconut milk. The coconut milk makes this chili unbelievably creamy—you’ll love the texture it adds without any cream or cheese.

Step 4: Slow Cook and Shred

Set your slow cooker to low and let it work its magic for about 7 hours. When the cooking time is up, the chicken will be fall-apart tender. I usually remove the chicken, shred it right in the pot with two forks, and then stir it back into the chili. This step really creates that cozy, hearty texture I adore.

Step 5: Finish with Freshness and Serve

Just before serving, squeeze in fresh lime juice and fold in chopped cilantro—this brightens up the chili beautifully. If you’ve decided to add white beans, stir them in now so they warm through. Taste and adjust salt or spice as you like, then ladle into bowls and get ready to dig in.

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Pro Tips for Making Creamy White Chicken Chili Recipe

Don’t Skip Sautéing the Veggies: It’s a little extra step but adds depth and mellows the veggies so much better than just dumping them raw.
Choose Full-Fat Coconut Milk: The creaminess really comes from the fat content, so don’t swap for light unless you want a thinner chili.
Shred Chicken Right in the Pot: Shredding directly in your slow cooker ensures the meat absorbs all the chili’s flavors.
Adjust Spices After Cooking: I always give it a taste at the end to make sure the seasoning is just right—sometimes it needs a pinch more salt or a splash of lime.

How to Serve Creamy White Chicken Chili Recipe

A bowl filled with creamy chicken soup showing shredded chicken pieces as the main layer in a light yellow broth with small bits of herbs and vegetables. On top, there are thin green slices of jalapeño arranged in a circle and a smooth, curved slice of light green avocado with black pepper sprinkled over it. Small green cilantro leaves are scattered around the toppings for a fresh look. The soup is in a white bowl set on a wooden board with a blue and white striped cloth beside it, all placed on a white marbled surface. A wedge of green lime sits near the bowl photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this chili with fresh cilantro and a wedge of lime—adds that fresh zing that cuts through the creaminess perfectly. Sometimes I’ll throw on some sliced avocado or a sprinkle of diced green onions for extra texture and color. If you’re feeling indulgent, a dollop of dairy-free sour cream or shredded cheese works well, too.

Side Dishes

This chili pairs wonderfully with warm cornbread or crunchy tortilla chips for scooping. On lighter days, I like to serve it alongside a crisp salad or roasted veggies. Rice is another great side if you want to stretch it into an even heartier meal.

Creative Ways to Present

For special occasions, I’ve served this chili in mini bread bowls—always a crowd-pleaser! I also like to layer it in glass jars or bowls with toppings set out buffet-style for casual gatherings, so everyone can customize their bowl just how they like it.

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 the next day.

Freezing

This recipe freezes wonderfully! I portion it out into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some space on top for expansion. When I thaw it, the creamy texture holds up nicely with just a quick stir.

Reheating

To reheat, I prefer warming it gently on the stovetop over low-medium heat, stirring occasionally. If it seems a bit thick, adding a splash of broth or water helps loosen it up without losing that creamy feel.

FAQs

Can I make this creamy white chicken chili recipe in an Instant Pot?

Absolutely! You can brown the veggies and chicken using the sauté function, then pressure cook on high for about 15 minutes. Just make sure to add enough broth to prevent scorching, and finish by shredding the chicken and stirring in the coconut milk and lime juice after cooking.
Is this recipe dairy free and gluten free?

Yes! The creaminess comes from coconut milk, so this chili is naturally dairy free and also gluten free, making it great if you have those dietary needs.
Can I add beans to this chili?

Definitely! White beans like cannellini or great northern beans make a lovely addition if you want extra heartiness. Rinse and drain them well, then stir them in during the last 30 minutes of slow cooking or after Instant Pot cooking so they don’t get mushy.
How spicy is this creamy white chicken chili recipe?

The chili has a mild to medium heat level thanks to jalapeno and chili powder, but you can easily adjust it by removing the jalapeno seeds or adding more chili powder to suit your taste.

Final Thoughts

I remember the first time I made this creamy white chicken chili recipe—it was a total game changer for me. The balance of creamy coconut milk, tender chicken, and just the right amount of spice stuck with me, and now it’s become a go-to comfort meal for my family. Whether you’re new to slow cooker recipes or a seasoned pro, I hope this chili brings you the same joy and warmth it does for me. Give it a try—you’ll enjoy every bowlful!