Creamy White Chicken Chili
A delightful twist on traditional chili that combines tender chicken, spices, and velvety coconut milk for a comforting meal.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs Choose whichever cut you prefer for its tenderness.
- 1 medium yellow onion, diced Offers sweetness and depth.
- 1 medium bell pepper (any color), diced Adds vibrant color and crunch.
- 1 small jalapeno, seeds and membranes removed, finely diced For a mild kick.
- 6 cloves garlic, minced Infuses an aromatic quality.
- 2.5 teaspoons ground cumin Brings warmth and earthiness.
- 1 teaspoon dried oregano Adds an herby note.
- 1 tablespoon chili powder For that signature chili flavor.
- 1 teaspoon fine salt, plus more to taste Enhances all flavors.
- 0.5 teaspoon black pepper For seasoning.
- 1.5-2 cups chicken broth Use homemade or store-bought for convenience.
- 1 14-ounce can full-fat coconut milk Makes it luxuriously creamy.
- 0.5 fruit lime, juice of Brightens the dish.
- 0.5 cup chopped fresh cilantro For a fresh garnish.
- 1 tablespoon avocado oil or olive oil For stovetop or Instant Pot versions only.
- 1 14-ounce can white beans, drained and rinsed Gives additional protein and heartiness.
For Garnishing
- Fresh cilantro and lime wedges Perfect finishing touches.
Instructions
Preparation
- Start by preparing your vegetables: dice the onion, bell pepper, and jalapeno. Mince the garlic cloves and set aside the chopped cilantro and lime juice for later use.
Cooking
- In a slow cooker, place the boneless, skinless chicken breasts or thighs. Layer in the diced onion, bell pepper, jalapeño, and minced garlic, then sprinkle on the spices: ground cumin, dried oregano, chili powder, salt, and black pepper.
- Pour the chicken broth and full-fat coconut milk over the layered ingredients in the slow cooker. Gently stir to combine everything, ensuring the spices are well distributed throughout the mixture.
- Cover the slow cooker and set it to cook on low heat for about 7 hours.
- Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir in the freshly squeezed lime juice and chopped cilantro. If you prefer, add a can of drained and rinsed white beans to warm through and enhance the texture.
- Serve the chili in bowls, garnished with extra fresh cilantro and lime wedges if desired. Adjust seasoning with salt and pepper to taste before diving in.
Notes
To elevate your Creamy White Chicken Chili, consider these chef's secrets: Substitute the chicken with shredded rotisserie chicken for a quicker prep time. Add a dash of smoked paprika or chipotle powder for a smokier flavor. For a thicker chili, mix a tablespoon of cornstarch with water and stir it in during the last 30 minutes of cooking. Serving in bread bowls or pairing with crusty bread adds a delightful contrast to the creamy chili.