Description
This hearty White Chicken Chili recipe is a flavorful, dairy-free, and bean-optional chili perfect for busy weeknights or freezer meal prep. Made with tender chicken, aromatic spices, and creamy coconut milk, it's a comforting dish that balances spice and creaminess with fresh cilantro and lime.
Ingredients
Scale
Protein and Vegetables
- 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
Spices and 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 and Garnishes
- 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
Optional
- 1 (14-ounce) can white beans, drained and rinsed
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
Instructions
- Prepare the ingredients. Dice the onion and bell pepper, finely dice the jalapeno with seeds and membranes removed, and mince the garlic cloves. Chop fresh cilantro and juice half a lime. If using beans, drain and rinse them.
- Cook the chicken and vegetables. For stovetop or Instant Pot: Heat 1 tablespoon avocado or olive oil in a pot or Instant Pot on sauté. Add diced onion, bell pepper, jalapeno, and garlic; sauté until softened and fragrant, about 5 minutes. Add the chicken breasts or thighs to the pot and brown lightly on all sides. For slow cooker: Place raw chicken and vegetables directly in the slow cooker.
- Add spices and liquids. Stir in ground cumin, dried oregano, chili powder, salt, and black pepper. Pour in 1 ½–2 cups chicken broth along with the full can of coconut milk. Add optional white beans if desired.
- Cook the chili. For slow cooker method: Cook on low for 7 hours or until the chicken is tender and cooked through. For Instant Pot: Seal the lid and pressure cook on high for 15 minutes, then quick release. For stovetop: Simmer covered on low for about 30-40 minutes or until chicken is tender.
- Shred the chicken. Remove the chicken pieces and shred them with two forks, then return shredded chicken to the pot. Stir to combine.
- Finish and garnish. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot garnished with additional fresh cilantro and lime wedges if desired.
Notes
- This chili is naturally dairy free and optional beans can be added for extra texture and fiber.
- Use full-fat coconut milk for creaminess; light versions will reduce thickness and flavor.
- The recipe works with chicken breasts or thighs depending on your preference; thighs tend to stay moister and tender.
- If you prefer a thicker chili, reduce the chicken broth amount to 1 ½ cups or simmer uncovered for a few minutes to thicken.
- This chili freezes well; cool completely before storing in airtight containers for up to 3 months.
- For a spicier chili, leave some jalapeno seeds or add cayenne pepper to taste.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 327 kcal
- 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
