There’s something incredibly comforting about a warm bowl of chili that’s creamy yet light, bursting with flavor but simple enough to whip up any night. This Easy White Chicken Chili Recipe strikes just that perfect balance, making it one of my go-to weeknight meals when I want cozy without the fuss.

A bowl filled with shredded chicken soup sits on a white marbled surface on a wooden board. The soup is yellowish with small green herbs mixed in, and shredded chicken pieces are visible throughout. Three green jalapeño slices and a fanned avocado slice with black pepper rest on one side of the bowl, next to a halved lime. A silver spoon is inside the bowl, leaning on the edge. There is a gray and white striped cloth under the bowl and some cilantro leaves scattered nearby. 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 Easy White Chicken Chili Recipe
Top Tip
How to Serve Easy White Chicken Chili Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy White Chicken Chili Recipe

Why You'll Love This Recipe

This Easy White Chicken Chili Recipe is one of those dishes that’s both familiar and a little different — it’s creamy, flavorful, and packed with wholesome ingredients. Over the years, I’ve found it not only delicious but super adaptable to whatever you’ve got in the pantry.

Quick Prep Time: You can have this chili prepped in about 10 minutes, which makes it such a lifesaver on busy nights.
Rich, Creamy Texture: Thanks to coconut milk, it’s smooth and comforting without needing any dairy, perfect for sensitive stomachs.
Flavorful but Not Overwhelming: The blend of spices gives it a gentle warmth that everyone can enjoy – no crazy heat required.
Flexible Ingredients: You can easily add beans or swap chicken parts based on what you have on hand, so it’s great for meal planning.

A wooden spoon holds a scoop of chicken soup, showing three layers: on top are light beige shredded chicken pieces mixed with small bright orange carrot bits and green parsley, the middle layer is clear light yellow broth, and at the bottom, small floating vegetable pieces can be faintly seen; the spoon is held over a black pot with shiny metal edges, filled with the same soup, 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 Easy White Chicken Chili Recipe plays a role in building layers of flavor and silky texture. Plus, they’re all easy-to-find staples that come together beautifully for a hearty meal.

Flat lay of boneless skinless chicken breasts, a medium yellow onion diced in a small white ceramic bowl, a medium bell pepper diced in another small white ceramic bowl, a small finely diced jalapeno, six peeled garlic cloves, a small white ceramic bowl of ground cumin, 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 small white ceramic bowl with fresh lime juice, a small white ceramic bowl with chopped fresh cilantro, fresh whole cilantro sprigs, and fresh lime wedges, 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 offer extra juiciness and tenderness, but breasts keep it lean; both work great.
Avocado or olive oil: Helps sauté the veggies and toast the spices just right for maximum flavor.
Yellow onion: Adds natural sweetness and depth when sautéed low and slow.
Bell pepper: Brings a subtle crunch and brightness – any color works depending on your mood.
Jalapeno: Just enough gentle heat when seeded and finely diced; keeps the chili accessible for everyone.
Garlic cloves: A must-have for that warm, savory aroma that makes chili so inviting.
Ground cumin, oregano, chili powder: The essential spice trio that gives the chili its signature southwestern vibe.
Salt and pepper: Simple seasonings that highlight all the other flavors.
Chicken broth: Your flavorful base that keeps the chili moist and rich; homemade bone broth elevates it even more.
Full-fat coconut milk: This is the secret to the creamy texture without dairy — it’s silky and adds a subtle sweetness.
Lime juice: A splash right before serving brightens everything up with a fresh zing.
Fresh cilantro: Adds a herbaceous pop that’s refreshing and lifts all the savory notes.
Optional white beans: If you want a bit more bulk and fiber, white beans are a wonderful addition that soak up all those flavors.

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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 most about this Easy White Chicken Chili Recipe is how easy it is to switch things up. You can make it creamier, spicier, or pack in more veggies without any drama. Feel free to play around and make this your own.

Variation: I sometimes swap the chicken for shredded rotisserie chicken when I’m short on time – it’s a game changer for lazy nights.
Dietary Modifications: For a low-carb version, skip the beans, and it’s still hearty and filling thanks to that coconut milk goodness.
Seasonal Changes: Adding corn or diced zucchini in summer adds a fresh, seasonal twist.

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

Step 1: Sauté the Aromatics to Build Flavor

Start by warming your oil over medium heat in your pot or Instant Pot on sauté mode. Toss in your diced onion, bell pepper, and jalapeno. Stir them gently until they’re soft and translucent, about 5-6 minutes—I love how this step fills the kitchen with such a cozy smell. Add the minced garlic last and cook just until fragrant, about 30 seconds, to avoid bitterness.

Step 2: Toast the Spices

Next, sprinkle in your ground cumin, oregano, chili powder, salt, and pepper. Stir these spices around with the veggies for about a minute. This little step wakes up the flavors and makes your chili taste like it’s been slow-cooked for hours, even if you’re using your Instant Pot.

Step 3: Add Chicken and Liquids, Then Simmer

Place your chicken pieces right into the pot with the spiced aromatics. Pour in the chicken broth and coconut milk. If you’re using beans, add them now. Bring everything to a gentle simmer, cover, and cook until the chicken is tender and cooked through, which takes about 6-7 hours on low in a slow cooker, or around 20 minutes on high pressure in an Instant Pot. I like to shred the chicken right in the pot for ease.

Step 4: Final Touches

Just before serving, stir in fresh lime juice and chopped cilantro. These fresh pops really brighten the creamy, savory chili and make it extra special.

Top Tip

Over time, I've learned a few tricks to make my Easy White Chicken Chili Recipe consistently delicious without extra effort. These tips help you get that perfect creamy, flavorful bowl every single time.

Don’t Skip Toasting Spices: It really brings out their aroma and makes your chili taste like a restaurant-quality dish.
Use Bone Broth When Possible: It adds a richness that store-bought broth doesn’t have, giving the chili extra depth.
Stir in Lime and Cilantro Last: Adding these fresh ingredients too early reduces their brightness and fresh flavor.
Avoid Overcooking Chicken: If in a slow cooker, don’t cook longer than needed or the chicken can get dry; check at the 6-hour mark.

How to Serve Easy White Chicken Chili Recipe

White Chicken Chili - Serving Suggestion

Garnishes

I love topping this chili with a handful of fresh cilantro leaves and a lime wedge because they add such a zesty brightness. Sometimes, I add diced avocado or a few crunchy tortilla strips for a fun texture contrast. If you’re feeling indulgent, a dollop of sour cream or shredded cheese on top is heavenly, too.

Side Dishes

Pair this Easy White Chicken Chili Recipe with warm cornbread or a simple green salad dressed in lime vinaigrette. For easy weeknight dinners, I often serve it with tortilla chips for dipping. They soak up the creamy broth beautifully!

Creative Ways to Present

For family gatherings, I like to serve the chili bar-style with toppings spread out — think chopped onions, jalapenos, shredded cheese, and sour cream. It turns dinner into an interactive experience and looks super inviting on the table.

Make Ahead and Storage

Storing Leftovers

Leftover chili keeps really well in the fridge for 3-4 days. I store it in an airtight container and always taste it before reheating to see if it needs a splash more broth or lime juice to freshen up the flavors.

Freezing

This recipe actually freezes beautifully. I portion it out into freezer-safe containers or bags and label them with the date. When you want comfort food fast, just thaw overnight in the fridge, and you’re good to go.

Reheating

Reheat gently on the stovetop or microwave, stirring occasionally. If it looks a bit thick, adding a splash of broth helps return it to that perfect creamy consistency.

Frequently Asked Questions:

Can I make this chili without a slow cooker or Instant Pot?

Absolutely! You can use a large pot on the stovetop. Simply sauté the veggies and spices, add the chicken and liquids, then simmer gently on low heat until the chicken is cooked through and tender, about 45 minutes to an hour.

Is this recipe gluten-free and dairy-free?

Yes, this Easy White Chicken Chili Recipe is naturally gluten-free and dairy-free, especially thanks to the use of coconut milk instead of cream or cheese. Just double-check any store-bought broth or spice mixes to ensure they don’t contain gluten.

Can I add beans to this chili?

Definitely! While the base recipe is delicious without beans, adding a can of drained and rinsed white beans like cannellini or Great Northern beans adds extra fiber and heartiness. Just add them when you add the broth and coconut milk.

What’s the best way to shred chicken in the chili?

I usually use two forks to shred the chicken right in the pot once it’s fully cooked and tender. This way, the tender shredded chicken soaks up all the flavorful broth and spices, making every bite tasty.

Final Thoughts

This Easy White Chicken Chili Recipe holds a special spot in my kitchen for its easy prep and wonderful flavors that remind me of cozy family dinners. I hope you find it as comforting and simple to love as I do — it’s perfect when you want the soul-soothing taste of chili without the heaviness. Give it a try, and I’m sure it’ll become a favorite in your recipe rotation, too!