There’s something instantly comforting about a warm bowl of chili, and this White Chicken Chili Recipe hits just the right note with its creamy coconut milk base and tender chicken. It’s like a hug in a bowl—perfect any day you want cozy, but crave something a little different.
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Why You'll Love This Recipe
What makes this White Chicken Chili Recipe stand out for me is how quick and easy it is to prep, especially when life’s hectic but you still want something homemade. Plus, the unique twist with coconut milk adds a silky richness that’s different from your usual chili.
- Simplicity Meets Flavor: You don’t need hours or complicated ingredients to get a rich, satisfying flavor.
- Flexible Ingredients: You can easily swap chicken parts or add beans depending on what you have on hand.
- Comfort Food With a Twist: The coconut milk keeps it creamy and naturally dairy-free without sacrificing taste.
- Perfect for Meal Prep: It freezes beautifully and tastes even better the next day once the flavors meld.
Ingredients & Why They Work
Every ingredient here has a purpose that contributes to the relaxing, balanced flavor of the white chicken chili. If you’re shopping ahead, picking fresh chicken and good-quality chicken broth is key—trust me, it makes a big difference.
- Boneless, Skinless Chicken Breasts or Thighs: Thighs give a bit more tenderness and flavor, but breasts work great if you want leaner meat.
- Avocado or Olive Oil: For a smooth sauté and to help all those spices bloom.
- Yellow Onion: Brings a subtle sweetness and depth when sautéed just right.
- Bell Pepper: Adds color and gentle crunch without overpowering.
- Jalapeno: Provides mild heat; removing seeds lets you control how spicy it gets.
- Garlic Cloves: Because garlic always makes everything better!
- Ground Cumin, Oregano, Chili Powder: The essential spices that give this chili its warm, layered taste.
- Salt & Black Pepper: The basics that bring out all the flavors.
- Chicken Broth: Keeps everything juicy and flavorful; homemade bone broth is even better if you have some.
- Full-fat Coconut Milk: Adds creaminess without dairy, giving this chili a smooth mouthfeel.
- Lime Juice: A splash of brightness at the end wakes up the whole dish.
- Fresh Cilantro: For fresh herbal notes that cut through the richness.
- Optional White Beans: If you want extra heartiness, beans are a welcomed addition that pair perfectly here.
Make It Your Way
I love making this chili as is, but I often tweak it depending on my mood or what’s in the fridge. It’s forgiving, so don’t hesitate to experiment—you’ll enjoy the freedom it gives you.
- Variation: I've swapped out the jalapeno for chipotle peppers in adobo for a smoky heat that totally changes the vibe. It’s one of my favorites for fall nights.
- Diet-Friendly: Use chicken thighs and skip the beans for a lower-carb, protein-packed meal.
- Seasonal Twist: Adding corn or diced tomatoes in late summer adds a fresh pop to the chili.
Step-by-Step: How I Make White Chicken Chili Recipe
Step 1: Sauté the Aromatics
First, heat your avocado or olive oil over medium heat and add the diced onion, bell pepper, jalapeno, and minced garlic. Stir them gently until fragrant and softened, about 5 minutes. This step is where the flavor foundation builds, so give the veggies a little love and don’t rush them.
Step 2: Add the Spices
Sprinkle in the ground cumin, oregano, chili powder, salt, and black pepper right into the pan. Stir constantly for another minute to toast the spices slightly — it’s amazing how much this deepens the overall taste!
Step 3: Combine Chicken and Liquids
Add your chicken pieces, then pour in the chicken broth and coconut milk. Stir to combine everything well. If you’re using an Instant Pot or slow cooker, transfer everything now. For stovetop cooking, bring it to a simmer and cover.
Step 4: Cook Low and Slow
Let the chili simmer gently for 6-7 hours in a slow cooker, or about 30 minutes on the stovetop until the chicken is tender. For Instant Pot users, a quick pressure cook cycle does the trick in under an hour.
Step 5: Shred Chicken and Finish
Once the chicken is cooked, shred it right in the pot. Add lime juice and chopped cilantro, stir well, and adjust salt to taste. This final touch brightens up the creamy chili beautifully.
Top Tip
I’ve made white chicken chili dozens of times, and here are a few little hacks that really make the difference for me. These tips help keep the texture just right and the flavors popping every time.
- Don’t Skip Sautéing the Veggies: It wakes up the flavors and prevents any raw-onion bite.
- Use Bone Broth When Possible: Adds that subtle depth you notice but can’t quite put your finger on.
- Shred Chicken Within the Pot: Saves on extra dishes and lets the chicken soak up more flavor.
- Fresh Lime Juice is Essential: It cuts through the richness and brightens the whole dish—don’t substitute with bottled lime juice for the best zing.
How to Serve White Chicken Chili Recipe
Garnishes
I always top my bowls with freshly chopped cilantro and a generous squeeze of lime. Sometimes I add sliced avocado or a little shredded cheese if I’m not keeping it dairy-free. A dollop of plain Greek yogurt or sour cream is also a fantastic cooling companion if you like a mild contrast to the chili’s spice.
Side Dishes
This chili pairs beautifully with simple cornbread or warm flour tortillas, which help soak up every bit of that luscious broth. A crisp green salad or roasted veggies lighten the meal and add some fresh texture.
Creative Ways to Present
For holiday dinners or casual entertaining, I like to serve this chili in individual small pots or mini Dutch ovens. It turns an everyday meal into something special, plus guests love customizing their garnishes right at the table.
Make Ahead and Storage
Storing Leftovers
I let the chili cool completely before transferring it into airtight containers. It stays fresh in the fridge for up to 4 days — perfect for lunches or easy dinners later in the week.
Freezing
This chili freezes really well and is a lifesaver for busy weeks. I portion it out into freezer-safe containers or heavy-duty zip bags. When you’re ready, just thaw overnight in the fridge, then reheat gently on the stove.
Reheating
To keep that creamy texture, I reheat leftover white chicken chili slowly over low heat, stirring frequently. You might need a splash of broth or water if it thickens too much, but it’ll taste just as good as the first time.
Frequently Asked Questions:
Absolutely! I usually prep all the ingredients, sauté the veggies and spices first, then dump everything including the chicken into the slow cooker. It simmers on low for about 6-7 hours and the flavors meld beautifully.
Coconut milk is what gives this chili its creamy texture without any dairy. If you don’t like coconut flavor, you can substitute with heavy cream or a non-dairy milk alternative, although the taste and texture will change slightly.
Yes! Adding white beans like cannellini or great northern beans is a popular option. Just drain and rinse a can of beans and stir them in near the end of cooking for extra heartiness.
Fresh cilantro and a squeeze of lime are my go-to. Avocado slices, shredded cheese, or a dollop of sour cream or Greek yogurt also pair wonderfully, depending on your preferences.
Final Thoughts
This White Chicken Chili Recipe is one I keep coming back to because it’s simple, flavorful, and warms you up from the inside out. I hope you’ll love making it as much as I do—ready in just minutes, and perfect for those days when you want an easy, comforting meal without the fuss.
Print
White Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This hearty White Chicken Chili recipe is a comforting and flavorful slow-cooked dish featuring tender chicken, aromatic spices, and creamy coconut milk. Perfect for busy weeknights or freezer meal prepping, it is naturally dairy-free and can be customized with optional beans and fresh toppings like cilantro and lime wedges.
Ingredients
Protein
- 1 ½ lbs boneless, skinless chicken breasts or thighs
Vegetables & 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 & Seasonings
- 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
Liquids
- 1 ½–2 cups chicken broth (purchased or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk
- Juice of ½ lime
Optional & Garnishes
- ½ cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
- 1 (14-ounce) can white beans, drained and rinsed (optional)
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
Instructions
- Prepare Ingredients: Dice the onion and bell pepper, finely dice the jalapeno after removing seeds and membranes, and mince the garlic cloves. Set aside.
- Cook Chicken: In a slow cooker, place the boneless, skinless chicken breasts or thighs at the bottom. If preparing on stovetop or Instant Pot, heat 1 tablespoon of avocado or olive oil in a pan and brown the chicken briefly for added flavor.
- Add Vegetables and Spices: Add diced onion, bell pepper, jalapeno, and minced garlic on top of the chicken. Sprinkle with ground cumin, dried oregano, chili powder, salt, and black pepper evenly over the mixture.
- Pour Liquids: Pour in 1 ½ to 2 cups of chicken broth followed by the full can of coconut milk. Stir gently to combine all ingredients in the slow cooker.
- Cook: Cover the slow cooker and cook on low for 7 hours until the chicken is tender and flavors are well developed. For stovetop or Instant Pot methods, adjust time accordingly to ensure chicken is fully cooked and tender.
- Shred Chicken: Once cooked, shred the chicken inside the pot using two forks. Stir to combine everything evenly.
- Add Lime and Cilantro: Squeeze the juice of ½ a lime into the chili and mix in ½ cup chopped fresh cilantro. Adjust seasoning with additional salt if needed.
- Optional Beans: If using beans, drain and rinse a can of white beans and stir them into the chili during the last 10–15 minutes of cooking to warm through.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro and lime wedges if desired.
Notes
- This recipe is naturally dairy-free and gluten-free, making it suitable for those with dietary restrictions.
- Use bone broth for extra depth of flavor and nutrition.
- Adjust the amount of chili powder and jalapeno to control the heat level to your preference.
- Adding white beans is optional and increases fiber and protein content.
- Leftovers freeze well for up to 3 months; thaw overnight in the fridge and reheat gently.
- For a quicker version, use the stovetop or Instant Pot method but ensure to brown the chicken for enhanced flavor.
- Fresh toppings like avocado, green onions, or shredded cheese can be added if not avoiding dairy.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 327 calories
- 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
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