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
Scale
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
