Description

This creamy jalapeño white chicken chili is a comforting and flavorful dish featuring tender chicken breasts simmered with white beans, aromatic spices, and a rich blend of cream and cream cheese. Balanced with a touch of heat from jalapeños and finished with fresh lime and cilantro, this chili is perfect for a cozy meal served alongside tortilla chips or corn tortillas.

Ingredients

Scale

Chicken and Aromatics

1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
2–3 jalapeños, seeded and chopped (adjust based on spice preference)

Spices and Beans

1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder
1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

Liquids and Dairy

4 cups low-sodium chicken broth
1 cup heavy cream
1 cup shredded cream cheese

Seasonings and Garnish

Salt and pepper, to taste
Juice of 1 lime
¼ cup fresh cilantro, chopped (for garnish)
Tortilla chips or corn tortillas (for serving)

Instructions

Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts and sear for 5-7 minutes per side until golden brown. Remove the chicken and set aside to cool slightly.
Sauté Aromatics: In the same pot, add the diced onion and sauté until translucent (about 3-4 minutes). Stir in the minced garlic and chopped jalapeños, cooking for another 2-3 minutes until fragrant.
Season the Base: Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables in the spices.
Add Liquid Ingredients: Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.
Combine Chicken and Beans: Once boiling, reduce the heat to a simmer. Add the shredded chicken and drained white beans to the pot. Stir to combine and heat through for about 10 minutes.
Make it Creamy: Reduce heat to low and stir in the heavy cream and cream cheese, mixing until smooth and well incorporated. Let it simmer for another 5-10 minutes, allowing all the flavors to meld. Season with salt, pepper, and lime juice to taste.
Serve: Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.

Notes

Adjust the number of jalapeños based on your preferred spice level, removing seeds reduces heat.
Use low-sodium chicken broth to better control the saltiness of the chili.
For a thicker chili, you can mash some of the white beans before adding them to the pot.
Leftovers can be stored in the refrigerator for up to 3 days and reheat well on the stovetop.
For a dairy-free version, substitute heavy cream and cream cheese with coconut cream and omit or use vegan alternatives.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: white chicken chili, creamy chili, jalapeño chili, chicken bean chili, comfort food, spicy chicken chili