Name: Creamy White Chicken Chili Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
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; 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 ½–2 cups chicken broth (purchased broth or homemade bone broth); 1 (14-ounce) can full-fat coconut milk; Juice of ½ lime; ½ cup chopped fresh cilantro; Fresh cilantro and lime wedges for garnish, optional; 1 (14-ounce) can white beans, drained and rinsed; 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)

There’s something incredibly satisfying about a bowl of cozy, comforting chili that’s creamy without being heavy. This Creamy White Chicken Chili Recipe hits that perfect balance with tender chicken, warm spices, and a silky coconut milk base that makes every spoonful feel like a warm hug.

The image shows a bowl filled with a creamy chicken soup that has visible shredded white chicken pieces mixed with orange and green vegetables and fresh herbs. On top, there are thin slices of green jalapeño, a fan of avocado slices lightly sprinkled with black pepper, and a half lime placed in the center. A silver spoon rests inside the bowl on a white marbled surface. Next to the bowl, there are two squeezed lime halves and some fresh cilantro leaves scattered around, along with a folded striped blue and white cloth. The bowl itself is off-white with a rustic texture, sitting on a wooden board. 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’ve made this chili more times than I can count, always impressed by how simple ingredients come together for such a luxurious flavor. What makes this Creamy White Chicken Chili Recipe stand out is its richness from coconut milk paired with a vibrant lime finish—totally different from your typical tomato chili.

Quick and Easy: You can prep the entire dish in around 10 minutes, which is fantastic when life gets busy.
Dairy-Free Comfort: Thanks to coconut milk, this chili stays creamy without needing any cream or cheese.
Flexible Ingredients: Whether you want to add beans or keep it protein-packed and bean-free, it adapts beautifully.
Perfect for Meal Prep: I love making a big batch to freeze—makes a weeknight dinner a total breeze.

A close-up view of a wooden spoon holding shredded chicken pieces mixed with chopped green herbs and small chunks of orange carrot, all sitting in a light, clear broth. The chicken looks tender and moist, with visible fibers and a soft texture, surrounded by bits of green herbs, likely cilantro or parsley, scattered evenly. The background shows a blurred metal pot filled with the same soup, and beneath, a white marbled surface is subtly visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays its part in creating that rich, flavorful chili you’ll crave. Here’s why I choose what I do and a few shopping tips so you get the best results every time.

Flat lay of boneless, skinless chicken breasts, a medium yellow onion cut in half showing white layers, a medium red bell pepper halved revealing seeds, a small green jalapeno pepper whole with tip removed, six peeled garlic cloves, a small mound of ground cumin powder, a small pile of dried oregano leaves, a small heap of chili powder, a small scoop of fine salt crystals, a small pile of black peppercorns, a small white ceramic bowl filled with pale golden avocado oil, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl of creamy white coconut milk, a halved bright green lime showing juicy pulp, a small bunch of fresh cilantro sprigs with vibrant green leaves, all arranged with perfect symmetry 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: I prefer thighs for juiciness, but breasts work well too—just don’t overcook to avoid dryness.
Avocado oil or olive oil: Adding a mild oil helps build flavor especially when you sauté veggies first.
Yellow onion: This adds sweetness and depth—make sure to dice finely for even cooking.
Bell pepper: Pick any color to add a subtle sweetness and brighten the dish.
Jalapeno: Removes seeds for mild heat, but feel free to adjust if you like it spicier.
Garlic cloves: Fresh garlic is a must for that intense aromatic punch.
Ground cumin, dried oregano, chili powder: These warm spices bring authentic chili flavor without overpowering the creaminess.
Salt and black pepper: Essential for seasoning every layer of the dish.
Chicken broth: Use homemade if you have it—it deepens the savory notes wonderfully.
Full-fat coconut milk: This is the secret to creamy texture without dairy and adds a subtle sweetness.
Lime juice: Adding just the right acidity to brighten and balance the creaminess at the end.
Fresh cilantro: I love stirring some in during cooking and more as a fresh garnish.
White beans (optional): If you want extra texture and fiber, add a can—but I often skip to keep it lighter.

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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 best things about this Creamy White Chicken Chili Recipe is how customizable it is. I've tried it with all sorts of tweaks, and each time it feels like a new comfort food favorite waiting to happen.

Bean Variation: I often throw in white beans to stretch the chili and add creaminess, especially when feeding a crowd.
Heat Level: For a kick, I leave some jalapeno seeds in or add a pinch of cayenne. But if you’re sensitive to spice, skip or reduce jalapeno.
Vegetable Boost: Some diced zucchini or corn stirred in near the end adds a nice bite and color.
Slow Cooker vs. Stovetop: I love how the slow cooker lets flavors deepen over hours; stovetop works great if you’re in a hurry, just keep an eye on the liquid.

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

Step 1: Sauté the Aromatics

Start by heating your avocado or olive oil in a large pot over medium heat. Toss in diced onion, bell pepper, jalapeno, and garlic. Stir them often and cook until softened and fragrant—about 5 to 7 minutes. This step is crucial for building flavor right at the start, so don’t rush it.

Step 2: Add Spices & Chicken

Sprinkle in ground cumin, oregano, chili powder, salt, and pepper. Stir well to coat the veggies and let the spices bloom for a minute. Then, add chicken breasts or thighs whole, nestling them into the mixture. Pour in chicken broth to at least halfway cover the chicken.

Step 3: Simmer and Shred

Cover and simmer gently for about 45 minutes on the stovetop, or cook in a slow cooker on low for 6-7 hours. Once the chicken is tender, remove it, shred with two forks, then return it to the pot.

Step 4: Finish with Coconut Milk and Lime

Stir in the full-fat coconut milk and lime juice, letting the chili cook for another 10 minutes to thicken slightly and marry the flavors. Stir in chopped fresh cilantro just before serving for a burst of herbal brightness.

Top Tip

Through many batches, I’ve learned a few tricks that make this creamy white chicken chili really shine. These small tweaks can ensure your chili turns out rich and layered every time.

Choose the Right Cut: Using chicken thighs keeps the meat tender and juicy, especially for longer cooking times.
Don’t Skip the Sauté: Cooking the aromatics first unlocks their sweetness and deepens flavor more than just throwing everything in raw.
Add Lime Last: Acid from lime juice can curdle coconut milk if added too early—always stir it in right before serving.
Season Gradually: Salt in stages and taste as you go; it really helps balance the spices with the creamy base.

How to Serve Creamy White Chicken Chili Recipe

creamy white chicken chili - Serving Suggestion

Garnishes

My go-to garnishes for this chili are fresh cilantro leaves and lime wedges—the brightness they add is unbeatable. For extra texture and creaminess, I often add a dollop of dairy-free sour cream or sliced avocado on top. Crispy tortilla strips or crushed tortilla chips bring a lovely crunch.

Side Dishes

I love pairing this chili with warm cornbread or fluffy rice to soak up every last drop. A simple green salad with a tangy vinaigrette cuts through the richness beautifully. Sometimes, I even serve it alongside roasted sweet potatoes for an extra cozy combo.

Creative Ways to Present

For parties, I sometimes serve the chili in mini bread bowls, turning it into a festive, shareable dish. Another fun idea is offering a chili bar with various toppings like diced onions, jalapenos, shredded cheese alternatives, and different salsas so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers into airtight containers and refrigerate for up to four days. The flavors actually deepen overnight, making day-two chili even better. Just be sure to give it a good stir before reheating.

Freezing

This chili freezes beautifully! I portion it out into freezer-safe containers or bags, leaving some headspace for expansion, and it keeps well for up to three months. When I’m ready to eat, I thaw it overnight in the fridge and reheat gently.

Reheating

I prefer reheating on the stovetop over low heat, stirring frequently to prevent coconut milk from separating. Adding a splash of broth or water helps restore the creamy texture if it thickens too much after cooling.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually my preferred choice because they stay juicy and tender during cooking, especially if you’re simmering or using a slow cooker. Breasts work fine too but be careful not to overcook them.

Is this chili dairy-free?

Yes, the creaminess comes from full-fat coconut milk, which makes this recipe naturally dairy-free and perfect for those avoiding dairy.

Can I add beans to the chili?

Of course! I often add a can of drained and rinsed white beans to stretch the chili and add extra texture. It’s completely optional, so feel free to skip if you prefer a lighter, protein-focused dish.

How do I avoid the coconut milk curdling?

The key is to add the coconut milk and lime juice toward the end of cooking and heat gently after that. Avoid boiling aggressively once the coconut milk is added, as high heat can cause it to separate.

Final Thoughts

This Creamy White Chicken Chili Recipe has become one of my trusted dinners when I want something hearty yet not too heavy. It’s welcoming, warming, and surprisingly easy to make, which keeps me coming back. Next time you want a meal that feels like a hug in a bowl, give this recipe a try—you'll be so glad you did.