Creamy Jalapeño White Chicken Chili Recipe (Easy One-Pot Comfort)

Craving a bowl of creamy, spicy goodness that warms you from the inside out? This Creamy Jalapeño White Chicken Chili delivers just that, blending tender shredded chicken, smoky jalapeños, and great northern beans in a rich, velvety broth. Ready in just 40 minutes with pantry staples or rotisserie chicken for extra ease, it serves 6-8 generously and tastes even better the next day. Perfect for busy weeknights, game days, or cozy family dinners, this one-pot wonder balances heat and creaminess you can customize to your liking.

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Why you’ll love it: The jalapeños bring a popper-like kick softened by cream cheese and cheddar, while beans and chicken make it hearty without heaviness. Pair it with cornbread or tortilla chips for the ultimate comfort meal. Jump to the recipe card, or read on for pro tips, variations, and storage advice.

Ingredients

For the chili base:

• 3 cups shredded cooked chicken (rotisserie works great)
• 4 fresh jalapeños, seeded and diced (keep some seeds for heat if desired)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 4 cups chicken broth (low-sodium preferred)
• 8 oz cream cheese, softened and cubed
• 1 cup shredded sharp cheddar cheese
• 1 cup heavy cream or half-and-half (for extra richness)
• 2 tablespoons olive oil or butter
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Optional toppings:

• Sliced jalapeños, avocado, cilantro, sour cream, tortilla strips, lime wedges, shredded cheese, or crispy bacon.

Instructions

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion and jalapeños. Sauté for 4-5 minutes until softened and fragrant.
2. Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until the spices bloom and release their aroma.
3. Pour in the chicken broth and add the drained beans and shredded chicken. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, to let the flavors meld.
4. Uncover and stir in the cubed cream cheese and cheddar. Cook for 5 minutes, stirring frequently, until the cheeses melt into a creamy sauce. Pour in the heavy cream and simmer gently for another 5 minutes until thickened. Taste and adjust seasoning.
5. Remove from heat and let it rest for 5 minutes to thicken further. Serve hot with your favorite toppings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6-8
Yield: About 8 cups

Pro Tips for the Best Results

Soften the cream cheese at room temperature first for smoother melting and to avoid lumps. If you prefer less spice, remove all jalapeño seeds and ribs, or swap in milder poblanos. For deeper flavor, use homemade chicken broth or add a splash of lime juice at the end. Always stir dairy additions on low heat to prevent curdling. This chili thickens as it sits, so add a splash of broth when reheating.

Make it in the Instant Pot: Use the sauté function for steps 1-2, then add broth, beans, and chicken. Pressure cook on high for 10 minutes with quick release. Stir in cheeses and cream on sauté mode for 3-5 minutes.

Slow Cooker Version: Sauté veggies and spices in a skillet first, then transfer to crockpot with remaining base ingredients (except dairy). Cook on low 4-6 hours or high 2-3 hours. Stir in cheeses and cream during the last 20 minutes.

Substitutions and Variations

Milder version: Use bell peppers instead of half the jalapeños, or green chiles for subtle heat.

Spicier kick: Add diced green chiles, pepper jack cheese, or a pinch of cayenne.

Dairy-free: Swap cream cheese for coconut cream, cheddar for nutritional yeast or vegan shreds, and use coconut milk instead of heavy cream.

Add-ins for variety: Stir in corn kernels, diced potatoes, or crispy bacon bits halfway through simmering. For a popper twist, top with chopped bacon and extra cheddar.

Low-carb option: Reduce beans to one can or use cauliflower rice stirred in at the end.

Vegetarian: Replace chicken with plant-based shreds or extra beans; use vegetable broth.

Toppings and Serving Ideas

Load up your bowl with fresh avocado slices for creaminess, chopped cilantro for brightness, a squeeze of lime, and crunchy tortilla strips. Dollop sour cream or Greek yogurt to cool the heat. For sides, try warm cornbread, a simple green salad, rice, or quesadillas. It’s fantastic as a dip with chips too. Kids love it with cheese and mild toppings.​

Storage and Freezing

Fridge: Store in an airtight container up to 5 days. Reheat on stovetop with a splash of broth or milk to restore creaminess.

Freezer: Portion into freezer bags for up to 3 months. Thaw overnight in fridge, then reheat gently. Dairy separates slightly but whisks back smooth.

Make-ahead: Flavors deepen overnight, so prep a day early for best taste.

Nutrition (Per Serving, Approximate)

Calories: 380
Protein: 26g
Carbohydrates: 22g (Fiber: 6g, Sugars: 3g)
Fat: 22g (Saturated: 12g)
Sodium: 850mg
Cholesterol: 95mg

Values based on 8 servings; varies with substitutions. Great source of protein for satisfying meals.​

Frequently Asked Questions

How spicy is this creamy jalapeño white chicken chili? Mild to medium, depending on seeds. Seed fully for family-friendly mildness.

Can I use canned beans? Yes, great northern or cannellini work perfectly; just drain and rinse.

Is rotisserie chicken okay? Absolutely, it’s a time-saver and adds juicy flavor.

Can I make it dairy-free? Yes, coconut cream and vegan cheese alternatives yield creamy results.

What if I don’t have heavy cream? Half-and-half, whole milk, or even sour cream stirred in works fine.

Slow cooker instructions? Sauté first, then low 4-6 hours, dairy last 20 minutes.

Can I freeze it? Yes, up to 3 months; reheat with broth.

Best toppings? Avocado, cilantro, lime, and tortilla strips for balance.

Kid-friendly tweaks? Fewer jalapeños, extra cheese, and corn.

Instant Pot time? 10 minutes pressure cook after sauté, total under 30 minutes.

Does it thicken? Yes, rests and reheats thicker; adjust with broth.

Pair with what? Cornbread, salad, or rice bowls.​

This creamy jalapeño white chicken chili is cozy comfort in a bowl, with just the right spicy creaminess to keep you coming back. Pin it for later, drop a 5-star rating if you love it, and share your tweaks in the comments below!

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