Creamy Jalapeño White Chicken Chili Recipe – Quick, Cozy, and Flavor-Packed
Discover the ultimate comfort food with this Creamy Jalapeño White Chicken Chili. It’s a cozy, flavorful dish featuring tender chicken, creamy textures, and just the right amount of jalapeño heat – perfect for chilly nights or easy entertaining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Chili
- Method: Stovetop
- Cuisine: American
Ingredients
- 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)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cream cheese
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- Tortilla chips or corn tortillas (for serving)
Instructions
1. 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.
2. 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.
3. Sprinkle in the cumin, smoked paprika, and chili powder, stirring well to coat the vegetables in the spices.
4. Pour in the chicken broth and bring the mixture to a boil. While it’s heating, shred the cooled chicken using two forks.
5. 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.
6. 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.
7. Ladle the chili into bowls and garnish with freshly chopped cilantro. Serve with tortilla chips or corn tortillas on the side for dipping.
Notes
For extra flavor, use fire-roasted canned green chiles or a pinch of cayenne if you like more heat.
To lighten it up, substitute half-and-half for the heavy cream and reduced-fat cream cheese.
This chili stores well in the fridge for up to 4 days and can be frozen for up to 2 months. Reheat gently on the stove or microwave.
Great for meal prep and even better the next day as the flavors deepen.