Spicy White Chicken Chili With Jalapeños – Creamy, Zesty, and Satisfying

This white chicken chili brings gentle heat, creamy comfort, and bright flavor all in one bowl. It’s the kind of weeknight meal that feels special without a lot of fuss. Tender chicken, soft white beans, and mellow green chiles pair perfectly with jalapeño’s lively kick.

A squeeze of lime and a handful of fresh toppings make it pop. If you like chili that’s hearty but not heavy, this one belongs in your rotation.

Why This Recipe Works

This chili balances spice with creaminess. The jalapeños and green chiles bring heat, while a touch of cream cheese and sour cream mellow it out without making it overly rich.

Using rotisserie chicken or leftover shredded chicken keeps prep fast and flavor deep.

Blooming spices in hot oil unlocks their aroma and reduces any raw taste. Simmering with broth lets the beans soften and the flavors meld, so every spoonful tastes cohesive. Meanwhile, fresh cilantro and lime at the end brighten everything and keep it from feeling heavy.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped (leave some seeds for extra heat)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional for warmth)
• 2 (4-ounce) cans diced green chiles
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 3 cups cooked, shredded chicken (rotisserie works great)
• 4 ounces cream cheese, softened and cubed
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon fresh lime juice, plus more to taste
• 1/2 cup fresh cilantro, chopped
• Salt and black pepper, to taste
• Optional toppings: sliced jalapeños, diced avocado, shredded Monterey Jack, crushed tortilla chips, extra cilantro, lime wedges

How to Make It

1. Sauté the aromatics. Heat the olive oil in a large pot over medium heat.

   Add the onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in the garlic and jalapeños.

   Cook 1–2 minutes until fragrant.

2. Bloom the spices. Add cumin, coriander, oregano, and chili powder. Stir for 30–45 seconds to release their aroma and deepen the flavor.
3. Build the base. Add the green chiles, chicken broth, and white beans. Bring to a gentle boil, then reduce to a simmer.
4. Thicken slightly. Use a potato masher to mash some of the beans directly in the pot.

   About 6–8 presses is enough to make the broth creamier without losing texture.

5. Add the chicken. Stir in the shredded chicken. Simmer 10–12 minutes so the flavors come together. Taste and add salt and pepper as needed.
6. Make it creamy. Reduce the heat to low.

   Stir in the cream cheese until smooth and melted. Add the sour cream or Greek yogurt. Do not boil at this point to prevent curdling.

7. Finish and brighten. Stir in the lime juice and cilantro.

   Taste again and adjust salt, pepper, and lime. If you want more heat, add thinly sliced jalapeño or a pinch of cayenne.

8. Serve with toppings. Ladle into bowls and top with avocado, shredded cheese, extra cilantro, tortilla chips, and jalapeño slices. A final squeeze of lime makes it shine.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

  The flavors deepen overnight.

• Freezer: Freeze in airtight containers for up to 3 months. For best texture, add the dairy after reheating, not before freezing. If freezing leftovers that already include dairy, it will still taste good, but the texture may be slightly grainy.
• Reheating: Warm gently over medium-low heat, stirring often.

  If it thickens, add a splash of broth or water. Avoid boiling after dairy is added.

Why This is Good for You

This chili offers a strong mix of protein, fiber, and flavor without leaning on heavy cream or butter. Chicken brings lean protein to keep you satisfied. White beans add fiber for digestion and steady energy, plus plant-based protein.

Jalapeños contain vitamin C and capsaicin, which adds heat and may support metabolism. Cilantro and lime bring freshness and bright flavor without extra calories or sodium. Using Greek yogurt instead of sour cream is an easy swap if you want fewer calories and more protein.

Common Mistakes to Avoid

• Boiling after adding dairy. High heat can split sour cream or yogurt.

  Keep it to a gentle simmer or lower once the dairy goes in.

• Skipping the spice bloom. Tossing spices into liquid cold dulls their flavor. A quick bloom in oil makes a big difference.
• Not seasoning in layers. Add a pinch of salt with the onions, taste after simmering, then taste again after adding dairy and lime. Layered seasoning yields better balance.
• Over-mashing the beans. You want body, not bean puree.

  A few quick mashes are enough.

• Forgetting acidity. Lime at the end lifts the whole pot. Without it, the chili can taste flat.

Variations You Can Try

• Ultra-spicy: Keep jalapeño seeds, add a diced serrano, or finish with a pinch of cayenne.
• Mild and kid-friendly: Use one seeded jalapeño or swap with a small can of mild green chiles only. Add more cheese to soften the heat.
• Slow cooker: Add everything except the dairy and lime to the slow cooker.

  Cook on Low for 6–7 hours or High for 3–4 hours. Stir in cream cheese, sour cream, cilantro, and lime at the end.

• Instant Pot: Sauté onion, jalapeños, garlic, and spices. Add broth, chiles, beans, and chicken.

  Cook on High pressure 12 minutes, quick release, then stir in dairy, cilantro, and lime.

• Bean-forward: Use three cans of beans and reduce chicken to 1–2 cups for a budget-friendly, hearty version.
• Dairy-free: Skip the cream cheese and sour cream. Blend 1 cup of the soup and return it to the pot for creaminess, or stir in a splash of unsweetened cashew cream.
• Corn kick: Add 1–1.5 cups frozen or canned corn during the simmer for sweetness and extra texture.
• Cheesy finish: Stir in 1 cup shredded Monterey Jack or Pepper Jack at the end for a richer, gooey finish.

FAQ

How spicy is this chili?

With two seeded jalapeños and canned green chiles, it’s medium heat for most people. Keep the seeds or add a serrano for more heat.

For milder chili, use one jalapeño or skip it and rely on mild green chiles.

Can I use raw chicken instead of cooked?

Yes. Add 1.5 pounds of boneless, skinless chicken breasts or thighs when you add the broth. Simmer until cooked through, about 15–20 minutes, then shred and return to the pot.

How do I make it thicker?

Mash more beans in the pot, or stir in 1–2 tablespoons of instant mashed potato flakes.

You can also simmer uncovered a bit longer to reduce the liquid.

What’s the best cheese for topping?

Monterey Jack or Pepper Jack melts smoothly and matches the chili’s flavors. Cheddar works too but can be a bit sharper.

Can I make it ahead?

Definitely. The flavors improve after a night in the fridge.

Add a splash of broth when reheating if it thickens, and finish with fresh lime and cilantro to revive it.

Is there a gluten-free version?

This recipe is naturally gluten-free as written, assuming your broth and spices are certified gluten-free. Always check labels to be sure.

In Conclusion

Spicy White Chicken Chili with Jalapeños hits that perfect spot between cozy and lively. It’s hearty, creamy, and full of bright, zesty flavor.

With simple steps and flexible ingredients, it’s an easy win on busy nights or casual weekends. Make a big pot, load on the toppings, and let everyone customize their bowl. You’ll come back to this one again and again.