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.

A white bowl filled with a creamy, light yellow soup that has shredded chicken, small orange pieces, and chopped green herbs spread through the broth. On top, there are three thin rings of green jalapeño peppers, a bright green fan of avocado slices with black pepper sprinkled on them, and a lime half placed in the center. A silver spoon rests inside the bowl, leaning on the rim. The bowl sits on a wooden cutting board that also has two lime halves near it. A blue and white striped cloth is laid beside the bowl on a white marbled surface with some scattered cilantro leaves around. 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 White Chicken Chili Recipe
Top Tip
How to Serve White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chicken Chili Recipe

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.

A wooden spoon filled with a clear soup holds shredded white chicken, small orange carrot pieces, green herbs, and thin slices of light green vegetable, all mixed in a light broth. The spoon is held above a silver metal pot with a black outer rim, which contains more of the soup with the same ingredients blurred in the background. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of boneless skinless chicken breasts, a small white bowl of avocado oil, a diced medium yellow onion, a diced medium red bell pepper, a finely diced small jalapeno pepper with seeds removed, several peeled garlic cloves, small piles of ground cumin, dried oregano, chili powder, fine salt, and black pepper, a small white bowl filled with chicken broth, a small white bowl of full-fat coconut milk, a halved lime, a small mound of chopped fresh cilantro leaves, and a small white bowl of drained white beans, all arranged symmetrically in perfect proportions on a clean white ceramic surface, 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 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.

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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 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

White Chicken Chili - Serving Suggestion

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:

Can I make this White Chicken Chili Recipe in a slow cooker?

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.

Is the coconut milk necessary?

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.

Can I add beans to this chili?

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.

What do you recommend as garnish?

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.