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White Chicken Chili Recipe

White Chicken Chili Recipe
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★★★★★

5.1 from 15 reviews

This White Chicken Chili recipe is a creamy, flavorful, and comforting dish featuring tender shredded chicken, aromatic spices, and rich coconut milk. Easily adaptable for slow cooker, stovetop, or Instant Pot methods, it’s a delicious twist on traditional chili that’s perfect for any meal occasion.

Ingredients

Scale

Chicken and Broth

  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 1 ½–2 cups chicken broth (purchased or homemade bone broth)

Vegetables

  • 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

Dairy and Fresh Ingredients

  • 1 (14-ounce) can full-fat coconut milk
  • Juice of ½ lime
  • ½ cup chopped fresh cilantro

Optional Ingredients

  • 1 (14-ounce) can white beans, drained and rinsed

Oils (for stovetop and Instant Pot only)

  • 1 tablespoon avocado oil or olive oil

Instructions

  1. Prepare the base: Start by gathering all ingredients. Dice the onion, bell pepper, and jalapeno, and mince the garlic cloves to have everything ready.
  2. Choose your cooking method: Decide whether to use the slow cooker, stovetop, or Instant Pot.
  3. Slow Cooker method: Add diced onion, bell pepper, jalapeno, garlic, cumin, oregano, chili powder, salt, and black pepper to the slow cooker base. Place chicken breasts or thighs on top in a single layer. Pour chicken broth over the mixture and cover with the lid. Cook on LOW for 5-6 hours until chicken is cooked and vegetables are tender.
  4. Shred chicken (slow cooker): Remove chicken and shred with two forks. Return shredded chicken to the slow cooker. Turn the heat to HIGH, stir in the coconut milk and add white beans if using. Cover and cook an additional 15 minutes.
  5. Finish slow cooker chili: Stir in lime juice and chopped fresh cilantro. Taste and adjust seasoning as desired. Serve garnished with additional cilantro and lime wedges if preferred.
  6. Stovetop method: Heat avocado or olive oil in a large soup pot or Dutch oven over medium heat. Add onion, bell pepper, and jalapeno and sauté for 5-6 minutes until softened. Add garlic, cumin, oregano, chili powder, salt, and black pepper and cook 30-60 seconds until fragrant.
  7. Cook chicken stovetop: Lay chicken on top of vegetables, add 1 cup of broth, and bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes until chicken is cooked through.
  8. Shred chicken stovetop: Shred chicken in the pot with two forks or transfer to a cutting board to shred then return to pot.
  9. Complete stovetop chili: Add remaining 1 cup broth, coconut milk, and beans if using. Simmer covered for 10 minutes. Remove from heat, stir in lime juice and cilantro. Adjust seasoning and serve garnished as preferred.
  10. Instant Pot method: Select ‘Sauté’ and heat oil until shimmering. Add onion, bell pepper, jalapeno; sauté 5-6 minutes until softened. Add garlic and spices; cook 30 seconds until fragrant. Press ‘Cancel.’
  11. Pressure cook chicken: Add chicken and 1 ½ cups broth. Lock lid, seal valve, set to ‘Manual’ or ‘High Pressure’ for 10 minutes. Allow natural release for 10 minutes, then quick release remaining pressure.
  12. Shred chicken Instant Pot: Remove chicken and shred with forks. Return shredded chicken to pot, add beans, coconut milk, additional ½ cup broth if needed, lime juice, and cilantro.
  13. Heat and finish Instant Pot chili: Set to ‘Sauté’ to warm through. Taste and adjust seasoning. Serve garnished with fresh cilantro and lime wedges if desired.

Notes

  • Using boneless, skinless chicken thighs will yield more tender and flavorful chili.
  • Full-fat coconut milk provides creaminess and richness; avoid light versions for best texture.
  • Adjust the amount of jalapeno depending on your heat preference.
  • White beans are optional but add protein and texture to the chili.
  • Fresh lime juice and cilantro add brightness and freshness to the finished dish.
  • This recipe can be easily doubled or halved depending on serving needs.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, chicken chili, slow cooker chili, Instant Pot chili, stovetop chili, creamy chili, coconut milk chili

Find it online: https://chefmilacook.com/white-chicken-chili-recipe/