Creamy Jalapeño White Chicken Chili Recipe (Easy One-Pot Comfort)
Creamy Jalapeño White Chicken Chili brings bold heat and comforting creaminess to your table in just 30 minutes. Tender shredded chicken, white beans, and fresh jalapeños simmer in a rich, spicy broth topped with bacon and cheese for irresistible flavor.
- Prep Time: PT15M
- Cook Time: PT30M
- Total Time: PT45M
- Yield: 6-8 servings 1x
- Category: Main Course, Soup
- Method: Stovetop, Slow Cooker, Instant Pot
- Cuisine: American, Tex-Mex
Ingredients
1.5 pounds boneless skinless chicken breasts or thighs 4 cups low-sodium chicken broth 2 cans (15 ounces each) white beans like cannellini or great northern, drained and rinsed 1 can (4 ounces) diced green chiles, undrained 1 medium onion, diced 4 cloves garlic, minced 2 to 3 fresh jalapeños, seeded and diced (use 2 for mild, 3 for spicy) 8 ounces cream cheese, softened and cubed 1 cup half-and-half or heavy cream 2 teaspoons ground cumin 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon black pepper 1 cup frozen corn kernels (optional) 1 tablespoon olive oil TOPPINGS: 4 slices cooked bacon, crumbled Shredded pepper jack or cheddar cheese Sliced avocado, fresh cilantro, sour cream, tortilla strips, lime wedges
Instructions
Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and jalapeños; sauté 4 to 5 minutes until softened. Stir in garlic, cumin, chili powder, oregano, salt, and pepper; cook 1 minute until fragrant. Add chicken, broth, beans, green chiles, and corn if using. Bring to a boil, then reduce to simmer. Cover and cook 20 minutes until chicken shreds easily with a fork. Remove chicken to a plate; shred with two forks. Return to pot. Stir in cream cheese and half-and-half over low heat until melted and creamy, about 5 minutes. Taste and adjust seasoning. Simmer 5 more minutes for thicker texture.
Notes
SLOW COOKER: Add all base ingredients except cream cheese and half-and-half to slow cooker. Cook low 6 hours or high 3 to 4 hours. Shred chicken, stir in dairy, cook high 15 minutes. INSTANT POT: Sauté veggies/spices 4 minutes. Add base, pressure high 10 minutes, quick release. Shred chicken, stir dairy, sauté 3 to 5 minutes. Storage: Fridge 5 days, freeze 3 months. Reheat with splash of broth. Tips: Seed jalapeños for mild heat. Puree beans to thicken. Use rotisserie chicken for faster prep. Nutrition approximate per serving. Adjust for add-ins.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 110mg