There’s something incredibly comforting about a bowl of warm, cozy chili that’s also creamy and packed with flavor. This Creamy White Chicken Chili Recipe is a game-changer — smooth, rich, and with just the right kick of spice, it’s a bowl you’ll want to come back to again and again.

A bowl of creamy chicken soup with visible shredded chicken and small pieces of orange vegetables floating in a light broth, topped with three slices of green jalapeno, half a lime placed on the soup’s edge, and three thin slices of avocado sprinkled with black pepper and fresh green herbs. The bowl is light beige and placed on a wooden board with two halves of squeezed lime nearby and scattered green herbs around. A silver spoon rests inside the bowl on the right side, and a navy blue and white striped cloth lies underneath. The background features a white marbled surface. 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

I can’t tell you how many times this creamy white chicken chili has saved my weeknight dinners — with minimal fuss and maximum flavor. It’s a fantastic twist on traditional chili that feels both fresh and indulgent, and once you try it, you’ll see why it’s become a staple in my recipe rotation.

Comforting and Cozy: This chili wraps you up in creamy warmth without heavy dairy, perfect for chilly evenings.
Simple Ingredients: You probably have most of these in your pantry already, and they come together quickly and easily.
Versatile and Customizable: Whether you like it spicy, loaded with beans, or extra creamy, you can make it your own.
Great For Meal Prep: It freezes beautifully and reheats without losing that rich, silky texture.

A close-up view of a wooden spoon holding a scoop of chicken soup above a black instant pot, showing three main layers: shredded light beige chicken pieces with a stringy texture, small orange carrot cubes, and bright green chopped herbs sprinkled on top, all floating in a clear, slightly golden broth. The background is blurred with the soup inside the instant pot, set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this creamy white chicken chili has a purpose, coming together for that perfect balance of flavor and texture. Plus, many are pantry staples, making this recipe surprisingly easy to whip up anytime. Here’s why I love these key ingredients for this 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 with seeds and membranes removed, six peeled garlic cloves, ground cumin and chili powder arranged as separate neat piles of vibrant brown and deep red powders, dried oregano shown as small dried green leaves, fine salt and black pepper as two small mounds, a small white ceramic bowl filled with golden avocado oil, another white bowl holding smooth white coconut milk, a lime cut in half alongside fresh lime wedges, freshly chopped bright green cilantro spread loosely, and a small white bowl of drained white beans, all ingredients fresh and natural, no packaging, all containers simple white ceramic, perfectly symmetrical and balanced layout, 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 chicken breasts or thighs: Thighs add extra juiciness, but breasts are leaner — both absorb the spices wonderfully.
Avocado or olive oil: Helps sauté the aromatics and develop deeper flavors; avocado oil has a high smoke point, great for stovetop.
Yellow onion: Adds natural sweetness and a savory base for the chili's depth.
Bell pepper: Brings a subtle crunch and fresh flavor that balances the creaminess.
Jalapeño: Just enough heat without overpowering, especially with seeds and membranes removed.
Garlic: Essential for that aromatic punch that elevates the savory profile.
Spices (cumin, oregano, chili powder): These are the soul of the chili, creating layers of warmth and complexity.
Chicken broth: Adds savory richness and helps meld all flavors together.
Full-fat coconut milk: This is the secret to the creamy texture while keeping it dairy-free and adding a subtle, toasty note.
Lime juice: A splash of acidity brightens up the creaminess and spices perfectly.
Fresh cilantro: Adds that fresh, herbal uplift at the end — don’t skip it!
Optional white beans: For a heartier chili, white beans add fiber, protein, and a gentle creaminess.

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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

One of the joys of this Creamy White Chicken Chili Recipe is how easy it is to adapt. I like to tweak it depending on my mood or what I have around, and I encourage you to do the same — it’s all about making a dish that feels like yours.

Spicy Kick: Once, I added extra jalapeños and a pinch of cayenne for a seriously fiery version — I loved the boldness, but you can dial it up or down easily.
Beans or No Beans: Sometimes I skip the beans for a lighter chili, but adding them makes it extra filling on colder nights.
Dairy Swap: While coconut milk is my go-to for creaminess, you can substitute with regular cream or Greek yogurt stirred in at the end if you’re not dairy-free.
Protein Options: I’ve tried shredded rotisserie chicken when I’m short on time — a great shortcut without sacrificing flavor.

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

Step 1: Sauté the Aromatics Until Perfectly Soft

Start by heating your avocado or olive oil in a large pot over medium heat. Toss in the diced yellow onion, bell pepper, jalapeño, and minced garlic. Cook them slowly, stirring often, until everything is soft and fragrant — about 5–7 minutes. This step builds the flavorful foundation that's key to the chili’s depth.

Step 2: Season and Brown the Chicken

Next, add your ground cumin, oregano, chili powder, salt, and pepper to the pot, stirring to coat the aromatics in spices. Then nestle in your chicken breasts or thighs. Let the chicken cook on each side for a few minutes just to get some lovely color — this adds another layer of flavor before the simmer.

Step 3: Simmer with Broth and Coconut Milk

Pour in the chicken broth and bring everything to a gentle boil. Reduce heat to low and let the chili simmer, covered, for about an hour if stovetop — or use your slow cooker on low for 6-7 hours for a hands-off approach. The chicken will become tender and soak up all that savory goodness. A few minutes before serving, stir in the coconut milk and fresh lime juice — this finishes it with that signature creamy tang.

Step 4: Shred and Stir

Remove the chicken from the pot and shred it with two forks. Return it to the chili and stir everything to combine. This lets the creamy sauce coat every tender shred. Taste and adjust seasoning with extra salt or lime juice as needed — this final step makes sure every spoonful bursts with flavor.

Top Tip

After making this Creamy White Chicken Chili Recipe multiple times, I’ve learned a few tricks that make my version stand out — and I want to share those so your chili comes out perfect every time!

Low and Slow Is Key: I used to rush the simmer time, but letting it cook low and slow makes the chicken melt in your mouth.
Don’t Skip the Lime: A fresh squeeze of lime right at the end brightens all those rich flavors beautifully.
Use Fresh Spices: Ground cumin and chili powder can lose their punch over time — fresher spices brought a noticeable lift in flavor.
Avoid Overcooking Chicken: If you cook it too long before shredding, it can get dry. I like to keep it tender and juicy by simmering gently.

How to Serve Creamy White Chicken Chili Recipe

white chicken chili - Serving Suggestion

Garnishes

I always top my chili with a handful of fresh cilantro and a wedge of lime on the side — it adds brightness and that fresh herby note that balances the creamy richness. Sometimes I add diced avocado or a dollop of salsa for extra texture and zing. A sprinkle of shredded cheese or crispy tortilla strips can also make it feel extra special.

Side Dishes

My go-to sides are simple yet satisfying — warm cornbread, a crisp green salad, or some garlic roasted vegetables all pair beautifully. Sometimes I like to serve it alongside tortilla chips for scooping or just as a hearty one-bowl meal.

Creative Ways to Present

For family gatherings or casual dinner parties, I’ve ladled this chili into mini bread bowls — it’s a fun presentation that also adds a delicious crunch. Another idea is serving it over a bed of rice or even quinoa for a creative twist on classic chili bowls.

Make Ahead and Storage

Storing Leftovers

Leftover chili stores wonderfully in an airtight container in the fridge for up to 4 days. I like to let it cool completely first, then pop it in the fridge so the flavors really settle overnight before reheating.

Freezing

One of the best features of this Creamy White Chicken Chili Recipe is how well it freezes. I portion it into freezer-safe containers or bags and it keeps for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

When I reheat leftovers, I do it gently on the stovetop or in the microwave with a splash of chicken broth to loosen it up. Stir frequently to maintain creaminess and prevent separation of the coconut milk.

Frequently Asked Questions:

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

Absolutely! This chili is perfect for the slow cooker. Just combine all the ingredients (except coconut milk and lime juice) in your slow cooker and cook on low for 6 to 7 hours. Add the coconut milk and lime juice at the end and stir well before serving.

Is coconut milk necessary for the creaminess?

Coconut milk adds a rich, silky texture while keeping the recipe dairy-free. However, if you're not avoiding dairy, you can substitute it with heavy cream or full-fat Greek yogurt added after cooking for a similar creamy effect.

Can I make this chili spicier or milder?

Definitely! Adjust the heat by adding more or less jalapeño, including the seeds if you like it hotter, or by adding a pinch of cayenne pepper. For a milder chili, simply remove the jalapeño completely or reduce the amount.

What's the best way to shred the chicken?

Once the chicken is cooked and slightly cooled, I use two forks to pull the meat apart into bite-sized shreds. Alternatively, you can shred it by hand if it's cool enough to handle. This ensures the chicken is tender and absorbs all the flavors of the chili.

Final Thoughts

This Creamy White Chicken Chili Recipe has become one of those dishes I eagerly share with friends because it’s just so comforting without being complicated. It strikes that perfect balance of creamy, spicy, and fresh — it’s like a warm hug in a bowl. Give it a try, and I bet you’ll find yourself reaching for it on busy nights and chilly weekends, just like I do.