There’s something incredibly comforting about a warm bowl of creamy goodness, and this Creamy White Chicken Chili Recipe brings just that to your table. It’s cozy, flavorful, and boasts a velvety texture that makes every spoonful feel like a hug—perfect for chilly evenings or anytime you want a satisfying meal that feels homemade.

A bowl filled with shredded cooked chicken mixed with a light yellow broth and sprinkled with chopped green herbs and black pepper, layered with bright orange pieces beneath. On top, there are three green jalapeño slices, a fan of pale green avocado slices, and a lime half placed next to them. A silver spoon is placed inside the bowl. The bowl rests on a wooden chopping board, which holds another squeezed lime half. The surface under the board is white marble, and a blue and white striped cloth is partly under the bowl. Fresh green cilantro leaves are scattered around. 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 creamy white chicken chili more times than I can count, and it never fails to impress family and friends. What I love most is how simple ingredients come together to create something hearty, yet fresh and a little bit exotic thanks to the coconut milk and lime.

Comfort in a bowl: This chili is rich, creamy, and packed with tender chicken, making it incredibly satisfying.
Dairy-free and adaptable: Using coconut milk keeps it creamy without any dairy, perfect for those with sensitivities.
Quick prep, slow cooking magic: With just 10 minutes of prep, you get hours of slow-cooked flavor that melts together beautifully.
Flexible to your liking: You can easily add beans or extra heat, making it as mild or spicy as you want.

A wooden spoon is held above a black Instant Pot filled with chicken soup. The spoon shows shredded white chicken pieces on the top layer mixed with small bits of green herbs, orange carrot slices, and translucent broth. The soup inside the pot below the spoon is a blend of yellow broth and some green herbs, slightly blurred to focus on the spoon's content, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this dish has a role. The chicken provides protein and heartiness, while the cumin and chili powder bring warmth and depth. Coconut milk adds creaminess without heaviness, and fresh lime juice wakes up the entire bowl with a little zesty brightness.

Flat lay of boneless, skinless chicken breasts, a medium yellow onion diced, a medium red bell pepper diced, a small jalapeno pepper finely diced with seeds removed, six peeled garlic cloves, a small white ceramic bowl of ground cumin powder, a small white ceramic bowl of dried oregano, a small white ceramic bowl of chili powder, a small white ceramic bowl of fine salt, a small white ceramic bowl of black pepper, a small white ceramic bowl of chicken broth, a small white ceramic bowl of full-fat coconut milk, a halved fresh lime, and a small pile of chopped fresh cilantro leaves, all 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: Thighs stay juicy longer, but breasts work well for a leaner version.
Avocado or olive oil: Helps sauté veggies and build flavor; both have great cooking properties and mild taste.
Yellow onion: Adds sweetness and a foundational savory note once softened.
Bell pepper: I like red or orange for a touch of natural sweetness; they soften nicely in slow cooking.
Jalapeno: Removed seeds keep heat gentle but still present, letting you control spice level.
Garlic cloves: The more, the merrier! Garlic gives just the right punch without overpowering.
Ground cumin, oregano, chili powder: These spices give the chili its signature southwestern flavor profile.
Salt & black pepper: Essentials for seasoning and rounding out flavors.
Chicken broth or bone broth: Adds savory depth; homemade broth makes it even richer.
Full-fat coconut milk: Magic ingredient for creamy texture and subtle sweetness; don’t skip the full-fat version.
Lime juice: Brightens the dish and balances the creaminess.
Fresh cilantro: Stirred in or sprinkled on top for fresh herbal brightness that cuts through richness.
White beans (optional): Add extra fiber and texture if you want a more traditional chili feel.

📝

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

I often mix things up depending on mood or what’s in the fridge. This creamy white chicken chili recipe is one of those base dishes that’s perfect for personal twists, so don’t be shy about making it your own.

Variation: One of my favorite tweaks is adding black beans or white beans for more texture and fiber—it’s a nice way to bulk things up on those extra hungry days.
Spice Level: Add extra jalapenos or a pinch of cayenne if you love heat; or leave out the jalapeno entirely for mild, kid-friendly chow.
Protein Swap: Swap chicken for turkey or even shredded rotisserie chicken when you’re in a pinch for hands-off speed.
Slow Cooker or Instant Pot: I use a slow cooker for hands-off flavors all day, but Instant Pot works great if you're short on time.

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

Step 1: Build Your Flavor Base

Start by heating your avocado or olive oil in a skillet if you’re using the stovetop or Instant Pot version. Sauté the diced onion, bell pepper, jalapeno, and garlic until softened and fragrant—usually about 5 minutes. This step is crucial because it unlocks those sweet and savory layers that form the foundation of your chili.

Step 2: Add Spices and Chicken

Next, toss in the cumin, oregano, chili powder, salt, and pepper, stirring to coat the vegetables evenly. Add the chicken breasts or thighs whole—no need to cut yet—because they'll shred beautifully after cooking. Pour in the broth, giving everything a good stir.

Step 3: Slow Cook the Chili

Transfer everything to your slow cooker if you haven’t cooked the veggies on the stovetop directly there. Cook on low for about 6-7 hours or on high for 3-4 hours. The chicken will become so tender it practically melts apart. If using an Instant Pot, use the poultry setting or manual high pressure for about 15 minutes, then naturally release the pressure.

Step 4: Finish with Cream and Cilantro

Once cooked, shred the chicken right in the pot using two forks. Stir in the coconut milk and fresh lime juice for that signature creaminess and brightness. Toss in chopped cilantro for freshness, and your chili is ready to serve.

Top Tip

After making this creamy white chicken chili recipe several times, I’ve found a few tricks that really make it shine. These tips come from my own kitchen experiments and have saved me from some common pitfalls.

Don’t skip the coconut milk: I once tried using heavy cream instead, but coconut milk gives a subtle sweetness and keeps it dairy-free, which really elevates the dish.
Remove seeds from jalapeno: This simple step controls the heat better—no surprise fire, just gentle warmth.
Shred chicken in the pot: Saves time and keeps the chicken juicy, plus it soaks up more flavors when shredded right before serving.
Fresh lime juice at the end: Adding it last brightens all the flavors, so don’t add it too early or it loses punch.

How to Serve Creamy White Chicken Chili Recipe

Garnishes

I always top my bowls with fresh cilantro and a generous squeeze of lime wedge. Sometimes I sprinkle on diced avocado or a handful of crushed tortilla chips for crunch. If I’m feeling indulgent, a dollop of dairy-free sour cream or shredded cheese makes it even more comforting.

Side Dishes

This chili pairs beautifully with simple sides like warm cornbread, a green salad with citrus vinaigrette, or even roasted sweet potatoes. The creamy texture of the chili contrasts nicely with crisp and fresh sides.

Creative Ways to Present

I’ve served this creamy white chicken chili recipe in bread bowls for get-togethers, which always impresses guests. For a casual meal, try layering it over rice or quinoa and topping with diced jalapenos for a fun twist. It’s also fantastic as a filling for soft tacos or tostadas.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 4 days. I usually let the chili cool completely before storing to keep flavors balanced and textures intact.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers, leaving a little room at the top for expansion. When thawed, it tastes almost as fresh as the day you made it.

Reheating

I gently reheat leftovers on the stove over low heat, stirring occasionally. Adding a splash of broth or water keeps the chili from getting too thick. Microwaving works too—just cover and stir halfway through.

Frequently Asked Questions:

Can I make this creamy white chicken chili recipe without coconut milk?

You can substitute coconut milk with heavy cream or half-and-half if you’re not dairy-free, but the chili might lose some of its characteristic subtle sweetness and dairy-free quality that coconut milk provides.

Is it necessary to cook the chicken in the slow cooker or Instant Pot whole?

Yes, cooking the chicken whole helps it stay moist and tender during the long cooking time. Shredding it afterward allows it to soak up more flavor without drying out.

Can I add beans to this recipe?

Absolutely! White beans like cannellini or great northern work perfectly. Add them in during the last 30 minutes of slow cooking or mix in canned beans just before serving to keep their texture.

How spicy is this creamy white chicken chili recipe?

The heat level is moderate due to the mild jalapeno with seeds removed. You can adjust the spice by adding more jalapeno or cayenne, or leave it out completely for a milder flavor.

Final Thoughts

I genuinely can’t recommend this creamy white chicken chili recipe enough. It’s one of those dependable, feel-good dishes that adapts to your style, stores well, and delivers comforting flavor every time. When you make it, I bet you’ll find that it quickly becomes a staple in your meal rotation too—warm, creamy, and just downright delicious.