Description
This creamy and flavorful White Chicken Chili combines tender chicken, aromatic spices, and hearty ingredients like bell peppers and beans in a rich coconut milk base. Perfect for slow cooker, stovetop, or Instant Pot, this versatile chili is a comforting meal that’s both easy to prepare and delicious. Garnished with fresh cilantro and lime for a bright finish, it makes a perfect weeknight dinner or meal prep favorite.
Ingredients
Units
Scale
Proteins
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- Optional: 1 (14-ounce) can white beans, drained and rinsed
Vegetables & Aromatics
- 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 & Seasonings
- 2 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon chili powder
- 1 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
Liquids & Extras
- 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only)
- 1 1/2-2 cups chicken broth (purchased broth or homemade bone broth)
- 1 (14-ounce) can full-fat coconut milk*
- Juice of 1/2 lime*
- 1/2 cup chopped fresh cilantro
- Fresh cilantro and lime wedges for garnish, optional
Instructions
- Prepare the base: Whether using slow cooker, stovetop, or Instant Pot, start by sautéing or layering the onions, bell peppers, jalapeno, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper). This step builds the chili’s aromatic foundation.
- Add the chicken: Place the chicken breasts or thighs on top of the vegetable mixture. For stovetop and Instant Pot, the chicken is nestled into the sautéed veggies; for slow cooker, it is arranged on top before adding broth.
- Cook the chicken: Depending on your method, cook chicken thoroughly – slow cooker on LOW for 5-6 hours, stovetop simmer covered for 12-15 minutes, or Instant Pot on high pressure for 10 minutes followed by natural pressure release.
- Shred the chicken: Remove chicken pieces from the cooking vessel and shred using two forks. This allows the meat to blend well into the chili.
- Combine and finish cooking: Return shredded chicken to the pot. Add coconut milk and optional white beans. For slow cooker, increase heat to HIGH and cook an additional 15 minutes; stovetop simmer covered for 10 minutes; Instant Pot sauté setting to heat through.
- Final touches: Stir in fresh lime juice and chopped cilantro. Adjust seasoning with additional salt and pepper as needed.
- Serve: Garnish with extra cilantro and lime wedges for a fresh and vibrant finish. Enjoy your creamy white chicken chili warm.
Notes
- Light coconut milk can be used instead of full-fat to reduce fat content to about 10 grams per serving.
- For pre-cooked chicken, prepare vegetables as directed until tender, then stir in the cooked, shredded chicken before adding liquids.
- This recipe is versatile and adapts well to slow cooker, stovetop, or Instant Pot methods depending on your preferred cooking style.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
