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 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only); 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; Optional: 1 (14-ounce) can white beans, drained and rinsed; Fresh cilantro and lime wedges for garnish, optional

Something about a warm bowl of creamy, comforting chili just hits the spot on a chilly day. This Creamy White Chicken Chili Recipe is a flavorful twist that’s both cozy and refreshing—with a subtle hint of lime and coconut milk that makes it truly special. Let me walk you through how to make it perfectly every time.

A bowl filled with shredded light-colored chicken mixed in a creamy broth with green herbs and orange vegetable pieces. On top, there are thin green jalapeño rings and a sliced pale green avocado fanned out. A lime half sits atop the bowl, slightly juiced, showing its textured inside. The bowl is placed on a wooden board with two lime halves beside it. A striped blue and white cloth is next to the bowl, and a silver spoon rests inside the bowl. The background surface has a white marbled texture. 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 quite a few versions of chicken chili over the years, but this creamy white chicken chili recipe always stands out in my meal rotation. It's easy, comforting, and has a subtle brightness from fresh lime and cilantro that keeps it from feeling heavy.

Effortless Comfort: Minimal prep with maximum flavor, making weeknight dinners a breeze.
Unique Creaminess: Using coconut milk adds a smooth, dairy-free touch that’s both rich and light.
Customize Easily: You can add beans or keep it bean-free—it’s just as delicious either way.
Full of Freshness: Lime juice and cilantro brighten the dish and elevate the flavors.

A wooden spoon holds a scoop of soup above a black cooking pot with a metal rim. The soup has pulled white chicken pieces, small orange carrot chunks, chopped green herbs sprinkled on top, and a light, clear broth with a slightly oily surface. The background inside the pot shows a blurred mix of the soup ingredients, emphasizing the detail in the spoonful. The scene is set on a white marbled surface with a soft, natural light. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this creamy white chicken chili recipe plays a role in balancing flavor and texture. From the tender chicken to the warm spices and the creamy coconut milk, they meld together beautifully for a satisfying bowl. Here’s what you’ll need and a few tips on choosing the best ingredients:

Flat lay of boneless skinless chicken breasts, a small white bowl of avocado oil, a medium yellow onion diced, a medium red bell pepper diced, a small green jalapeno finely diced, several garlic cloves peeled, small piles of ground cumin, dried oregano, and chili powder, a small white bowl of fine salt, a small white bowl of black pepper, a small white bowl of chicken broth, a small white bowl of full-fat coconut milk, a halved lime, a small pile of chopped fresh cilantro, 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

Chicken breasts or thighs: I prefer thighs for extra juiciness, but breasts work great too—just don’t overcook!
Avocado or olive oil: These oils add healthy fats and help sauté the aromatics without overpowering flavors.
Yellow onion: It adds subtle sweetness and depth once sautéed — key for layering the chili's flavor.
Bell pepper: Choose any color you like; I often go for red or orange for sweetness that contrasts the chili spices.
Jalapeno: Removing seeds tones down the heat but keeps a nice kick. Adjust based on your spice tolerance.
Garlic: Six cloves might seem like a lot, but garlic is one of those flavors that truly shines when mellowed in chili.
Ground cumin, oregano, chili powder: These spices bring that classic chili warmth and fragrance—fresh spices make a difference here.
Salt and black pepper: Essential for seasoning and unlocking all the flavors.
Chicken broth: Either store-bought or homemade, it’s the flavorful liquid base that ties everything together.
Coconut milk: Full-fat coconut milk is what gives this chili that creamy, tropical twist that’s oh so good.
Lime juice: Freshly squeezed is best for that zesty brightness balancing the coconut’s richness.
Fresh cilantro: I love throwing in plenty of cilantro—both in the pot and as garnish for freshness.
Optional white beans: Adding beans makes this a heartier meal and adds texture—totally up to you.

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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

What I love about this creamy white chicken chili recipe is how easy it is to tweak based on what you have or what you’re craving. I often swap chicken thighs for breasts or throw in beans when I want a more filling dinner. Feel free to adjust the spice level and toppings to suit your taste buds.

Bean variation: When I add white beans, I like to rinse and drain them well to keep the chili from getting too thick, and it adds a nice creamy bite.
Heat adjustment: For a milder chili, leave out the jalapeno seeds or halve the chili powder; for a spicy kick, add extra jalapeno or a pinch of cayenne.
Dairy-free option: Coconut milk takes the place of cream or sour cream beautifully, making it creamy without any dairy.
Instant Pot shortcut: I’ve used my Instant Pot for this recipe when I’m in a hurry—the flavors deepen quickly and the chicken stays juicy.

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

Step 1: Sauté Your Aromatics to Build Flavor

Heat the avocado or olive oil in a large pot over medium heat, then add diced onion, bell pepper, jalapeno, and garlic. I like to cook until they’re soft and fragrant—about 5-7 minutes. This is where your kitchen starts to smell amazing, and these softened veggies build a flavorful base layer for the chili.

Step 2: Toast the Spices

Sprinkle in the cumin, oregano, chili powder, salt, and black pepper. Stir everything together and toast the spices for a minute or two to awaken their flavors—this little step makes a big difference in the final depth of taste.

Step 3: Add Chicken and Liquid Ingredients

Now, place the chicken breasts or thighs right into the pot. Pour in the chicken broth and bring it to a simmer. Cover and let it cook gently until the chicken is tender and cooked through—about 25-30 minutes. If you’re using an Instant Pot, this takes about 10 minutes on high pressure.

Step 4: Shred the Chicken and Stir in the Creaminess

Once cooked, remove the chicken to a plate and shred it with two forks—this makes the texture perfect in the chili. Stir in the coconut milk, lime juice, chopped cilantro, and optionally, the drained white beans. Return the shredded chicken to the pot, give everything a good stir, and warm through for another 5 minutes.

Top Tip

I’ve learned the hard way that skipping the sauté step and tossing all ingredients at once really dulls the flavors. Taking those extra 10 minutes to build your chili in stages makes it sing. Here’s a few more tricks to nail it every time:

Don’t skip browning the aromatics: It layers in that deep, savory flavor you want in chili.
Use fresh lime juice: Bottled juice just doesn’t pack the same flavor punch.
Opt for full-fat coconut milk: It lends that luscious creaminess without any dairy.
Shred the chicken properly: Wait until it’s fully cooked and slightly cooled—shredding while hot can be tricky and uneven.

How to Serve Creamy White Chicken Chili Recipe

Creamy White Chicken Chili - Serving Suggestion

Garnishes

I’m a big fan of topping my creamy white chicken chili with fresh cilantro and lime wedges—these bring brightness and freshness that cut through the richness. Sometimes I add diced avocado or a spoonful of dairy-free yogurt for extra creaminess and cool contrast. If you like a little crunch, try crushed tortilla chips or toasted pumpkin seeds.

Side Dishes

This chili pairs beautifully with a simple green salad dressed in a zesty vinaigrette or some warm cornbread to soak up all those delicious juices. I sometimes whip up a batch of cilantro-lime rice for a heartier meal.

Creative Ways to Present

For a fun twist on entertaining, serve this creamy white chicken chili in little bread bowls or hollowed-out mini pumpkins when it’s fall. It’s always a crowd-pleaser! I also love topping it with colorful radish slices and edible flowers for a festive look that makes dinner feel special.

Make Ahead and Storage

Storing Leftovers

I store the chili in airtight containers in the refrigerator and find it tastes even better the next day after the flavors meld. It keeps well for up to four days, making it perfect for meal prep or quick leftovers.

Freezing

This creamy white chicken chili freezes beautifully. I portion it into freezer-safe containers or heavy-duty zip-top bags and thaw overnight in the fridge before reheating. Just a heads-up: the coconut milk may separate slightly after freezing, but a good stir while reheating brings back that silky texture.

Reheating

I prefer reheating gently on the stovetop over low heat, stirring often to keep the chili from sticking and to reincorporate any separated coconut milk. Microwaving works fine too—just warm in short bursts and stir between.

Frequently Asked Questions:

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

Absolutely! Just sauté your aromatics and spices on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add the coconut milk, lime juice, and cilantro at the very end to keep those fresh flavors bright.

Is this chili dairy-free and gluten-free?

Yes, this Creamy White Chicken Chili Recipe is naturally dairy-free thanks to the coconut milk, and it’s gluten-free as long as your broth and spices don’t contain gluten additives. It’s a great option for those with dietary restrictions.

Can I use canned chicken or rotisserie chicken for this recipe?

You can! Using pre-cooked chicken helps speed things up. Add it after your aromatics and broth are simmered, then just warm through with the coconut milk and lime juice. Adjust cooking time accordingly since the chicken is already cooked.

How long does Creamy White Chicken Chili Recipe keep in the fridge?

Stored properly in an airtight container, this chili keeps fresh for up to 4 days in the refrigerator. For best taste, reheat gently and add fresh garnishes right before serving.

Final Thoughts

This creamy white chicken chili recipe has become one of my go-to meals whenever I want something comforting yet a little different from the traditional tomato-based chili. The smooth coconut milk and bright lime finish make every spoonful feel special. I’m sure once you try it, you’ll love having it in your regular recipe lineup too—like a cozy friend on a busy weeknight or a crowd-pleaser when friends come over. Give it a go, and don’t forget to customize it your way!