Creamy Jalapeño White Chicken Chili

This Creamy Jalapeño White Chicken Chili brings together tender pieces of chicken, subtle heat from jalapeños, and rich creaminess for a dish that is both filling and full of flavor. Whether you are fighting off the cold or feeding a crowd of friends, this chili makes everyone feel happy and cared for. When I first tried this combination on a cold evening, everyone kept coming back for seconds and asked for the recipe on the spot.

I love how this chili can please both those who like a gentle spice and those who want a little kick. My family now requests it on every winter movie night and it always disappears fast.

Ingredients

• Boneless skinless chicken breasts: bring protein and absorb the chili flavors so well look for fresh or well thawed
• Olive oil: helps the chicken brown and adds a nice base flavor use extra virgin if possible
• Onion: diced for sweetness and depth yellow onions are reliable and fragrant
• Garlic: minced for bold aroma and zip always use fresh for the best results
• Jalapeños: provide a gentle to medium heat and beautiful green color choose firm glossy peppers
• Ground cumin: delivers an earthy background which builds chili character buy in small batches for freshness
• Smoked paprika: infuses smokiness and subtle red tint Spanish smoked paprika is ideal
• Chili powder: pumps up the classic chili taste check the freshness for the brightest flavor
• White beans: offer creamy texture and body cannellini or great northern are best rinse them well
• Low-sodium chicken broth: balances all rich elements use homemade or taste for quality salt content
• Heavy cream: creates a luscious base for the chili stick to full fat for pure richness
• Shredded cream cheese: makes it extra creamy and smooth opt for a block style if available
• Salt and pepper: ensures the right balance use coarse kosher salt and freshly ground pepper
• Juice of lime: brightens each serving so buy limes that feel heavy and juicy
• Fresh cilantro: gives fresh herbal notes only chop right before serving for best flavor
• Tortilla chips or corn tortillas: pairs for crunch and dipping I love bakery style chips the best

Step-by-Step Instructions

Cook the Chicken:

In a large pot or Dutch oven warm olive oil over medium heat then nestle in the chicken breasts Cook them undisturbed for several minutes on each side until golden and browned on the outside This builds complex flavor Remove chicken from the pot to cool slightly

Sauté Aromatics:

Next in the same pot add those diced onions and cook until they turn soft and translucent This should take a few minutes Lower the heat a bit and stir in garlic and chopped jalapeños letting everything get fragrant This step is where all the magic starts for a flavorful base

Season the Base:

Now sprinkle in ground cumin smoked paprika and chili powder Stir well to coat the onions jalapeños and garlic letting the flavors bloom for a minute or two Careful not to scorch the spices

Add Liquid Ingredients:

Pour in chicken broth scraping up any brown bits from the bottom These are pure flavor gold Bring the mixture up to a lively boil Meanwhile shred the cooled chicken with two forks into bite sized strips

Combine Chicken and Beans:

Drop the shredded chicken back into the simmering pot along with rinsed white beans Stir it all together then turn the heat to low and let it gently bubble for about ten minutes This helps all the flavors come together

Make it Creamy:

Lower the heat further and slowly add heavy cream and softened cream cheese Stir until everything looks silky and luxurious Let it simmer uncovered for a few more minutes so the chili thickens just enough Season well with salt pepper and a generous squeeze of lime juice for brightness

Serve:

Ladle the creamy chili into bowls and scatter with fresh chopped cilantro Serve hot with crunchy tortilla chips or warm corn tortillas on the side Perfect for dipping or scooping

Save

The cream cheese is my secret favorite in this recipe Its tang and softness turn the chili into something unforgettable I still remember my kids declaring it the best soup ever and asking for it in their lunch thermoses

Storage Tips

This chili keeps beautifully in a sealed container in the fridge for up to four days To reheat simply warm it gently on the stove stirring often to maintain the creamy texture If it thickens too much just add a splash of broth or milk

Ingredient Substitutions

For more spice use serrano peppers instead of jalapeños You can swap cream cheese for mascarpone or regular block cream cheese For a lighter version use half and half instead of heavy cream Rotisserie chicken is a lifesaver if you are short on time

Serving Suggestions

Top with sliced avocado extra cilantro or a sprinkle of shredded cheese at the table I love crumbling a handful of tortilla chips into my bowl for crunch For a heartier meal serve with a big salad of shredded lettuce radishes and lime

Cultural Context

White chicken chili is a well loved Southwestern spin on classic chili This creamy version skips the tomatoes and red beans for a milder flavor profile perfect for those who want warmth without a ton of heat Every family adds their own twist and this recipe is mine after years of tinkering

Recipe FAQs

→ How spicy is this chili?

The heat level depends on how many jalapeños you use and if you keep the seeds. Start with fewer, adding more for extra kick.

→ Can I substitute the white beans?

Yes, great northern or cannellini beans work well, or try navy beans for a similar creamy consistency.

→ What’s the best way to shred chicken?

After cooking, let chicken cool slightly, then use two forks to pull it into bite-sized shreds for perfect texture.

→ How do I make this lighter?

Swap heavy cream for half-and-half or whole milk, and use reduced-fat cream cheese to lower the richness.

→ What side dishes go well with this?

Tortilla chips, corn tortillas, or a fresh green salad make excellent pairings with this creamy chili.

→ Can I freeze leftovers?

Yes, cool completely before freezing in airtight containers. Reheat gently and stir well before serving.