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This creamy jalapeño white chicken chili is perfect for those nights when you want something cozy with just the right amount of heat. It combines tender chicken with a creamy base and a fresh burst of cilantro making it a satisfying meal anyone can enjoy.
I threw this chili together after craving something warm and slightly spicy and it quickly became a favorite for weeknight dinners.
Ingredients
- Chicken breasts: provide lean protein choose ones that are fresh and plump for the juiciest result
- Olive oil: helps in searing the chicken and developing flavor use extra virgin for best taste
- Onion: gives sweetness and depth pick firm and heavy onions for better flavor
- Garlic: brings an aromatic punch use fresh peeled cloves not pre-minced for best aroma
- Jalapeños: add heat adjust the amount to your spice tolerance pick firm bright green peppers without wrinkling
- Ground cumin: contributes earthiness toast lightly if you want to deepen the flavor
- Smoked paprika: adds a smoky depth choose vibrant spice for best aroma
- Chili powder: gives background heat opt for a fresh jar for boldness
- White beans: lend creaminess and substance choose quality canned or cook your own
- Chicken broth: forms the flavorful liquid base low sodium lets you control saltiness
- Heavy cream: provides richness pick fresh cream with no additives
- Cream cheese: thickens the chili and adds tang use full-fat for best texture
- Lime juice: brightens and balances flavors fresh squeezed is key
- Cilantro: finishes the dish with fresh herbaceous notes use vibrant green leaves
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven heat olive oil over medium heat. Place chicken breasts carefully and sear them for 5 to 7 minutes on each side until golden brown. This seals in juices. Remove chicken and let cool slightly to make shredding easier.
- Sauté Aromatics:
- Add diced onion to the same pot and cook over medium heat for 3 to 4 minutes until translucent. Then stir in minced garlic and chopped jalapeños cooking for 2 or 3 minutes so their flavors bloom.
- Season the Base:
- Sprinkle in ground cumin smoked paprika and chili powder. Stir well to coat all the vegetables in the spices. This step builds complexity so do not rush.
- Add Liquid Ingredients:
- Pour in chicken broth and bring the pot to a boil. While waiting shred the cooled chicken with two forks into bite-size pieces.
- Combine Chicken and Beans:
- Lower heat to a simmer and add shredded chicken plus drained white beans. Stir and let everything heat through for about 10 minutes so flavors mingle.
- Make it Creamy:
- Turn heat to low and mix in heavy cream and cream cheese until smooth and fully combined. Let the chili simmer gently for 5 to 10 minutes to let flavors marry. Season to taste with salt pepper and lime juice.
- Serve:
- Ladle chili into bowls and garnish with chopped fresh cilantro. Serve with tortilla chips or warm corn tortillas for dipping.
I love how the jalapeños bring lively heat which the cream softens just enough. This recipe reminds me of cozy evenings at home when family gathers around the table sharing stories over a steaming bowl.
Storage tips
Store leftover chili in an airtight container in the refrigerator for up to four days. The flavors will deepen overnight making the next day even better. Reheat gently on the stove stirring occasionally.
Ingredient swaps
White beans can be replaced with cannellini or great northern beans for a similar texture. Use Greek yogurt instead of cream for a lighter version but add it after removing from heat to prevent curdling. Swap chicken breasts for thighs if you prefer darker meat with a bit more richness.
Serving ideas
Garnish with sliced avocado diced red onion or a sprinkle of shredded cheddar for extra layers of flavor. Serve alongside cornbread or a fresh green salad for a complete meal.
This chili brings the perfect balance of creamy and spicy making it an all-time family favorite.
Frequently Asked Recipe Questions
- → How can I adjust the spice level in this chili?
Reduce or increase the number of jalapeños used, or remove the seeds for milder heat. You can also add more cream cheese to soften the spiciness.
- → What is the best way to shred the chicken?
After cooking, let the chicken cool slightly, then use two forks to pull it apart into bite-sized pieces. This helps it absorb the chili's flavors better.
- → Can I make this chili thicker?
Yes, blend a portion of the chili using an immersion blender before adding the cream and cream cheese to achieve a thicker consistency.
- → What ingredients add creaminess to this chili?
Heavy cream and cream cheese are incorporated near the end to create a smooth, rich texture that balances the spice and acidity.
- → What are good garnishes to serve with this chili?
Fresh cilantro, avocado slices, sour cream, or shredded cheese complement the flavors and add extra texture.
- → Can I prepare this chili in advance?
Absolutely. The flavors meld beautifully when reheated, making it ideal for preparing a day ahead and warming gently before serving.