Introduction

White Chicken Chili is a creamy, flavorful twist on traditional chili that combines tender shredded chicken with a fragrant blend of spices and a smooth cashew-coconut base. It’s comforting, mildly spicy, and perfect for cozy dinners or casual gatherings.

A white bowl filled with creamy light beige soup containing shredded chicken and small bits of vegetables, topped with bright green chunks of avocado and chopped fresh cilantro scattered on top. On the side of the bowl, there are a few lime wedges with a vibrant yellow-green color. The bowl sits on a beige cloth with extra lime wedges around it on a smooth white marbled surface. Three silver spoons lie next to the bowl. The scene is bright and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon neutral oil (olive oil, avocado oil, etc.)
1 small yellow onion, diced (approximately ¼ cup)
2 cloves garlic, finely minced
2 cups chicken broth
1 7-ounce can diced green chilies
1 ¼ teaspoons cumin
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 13.5-ounce can unsweetened coconut milk (or coconut cream, see Notes)
½ cup raw cashews
2 ½ cups cooked, shredded chicken (see Notes)
2 ½ tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro (plus more for serving)
Sliced or diced avocado (for serving)

Instructions

Step 1: Heat a large pot over medium-high heat. When the pot is warm, add the neutral oil and continue warming until the oil is hot and shimmery.
Step 2: Add the diced onion to the hot oil. Sauté for about 4 minutes, or until the onions are softened. Then add the minced garlic, stir to combine, and sauté for another 30 seconds until fragrant.
Step 3: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir well to incorporate. Bring the mixture to a low boil, then reduce heat to low and simmer for 10 minutes.
Step 4: While the broth simmers, combine the coconut milk (or coconut cream) and raw cashews in a high-speed blender. Blend until smooth and creamy.
Step 5: After the broth has simmered, add the cashew cream to the pot along with the shredded chicken, fresh lime juice, and chopped cilantro. Stir everything together and simmer until the chicken is heated through. Taste and adjust seasoning if necessary.
Step 6: Ladle the chili into bowls. Garnish with extra cilantro and diced avocado, then serve immediately.

Tips & Variations

For a richer texture, use coconut cream instead of coconut milk.
To make this vegetarian, substitute the chicken broth with vegetable broth and omit the chicken, adding extra beans or vegetables instead.
Adjust spice levels by increasing or reducing the cayenne pepper based on your preference.
Soak cashews in hot water for 15 minutes before blending if your blender isn’t very powerful, to ensure a smoother cream.

Storage

Store leftover white chicken chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy consistency. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A bowl of creamy soup with a light beige base filling the bowl mostly, speckled with small bits of green herbs and tiny chunks within the creamy texture; on the right side, a bright green layer of chopped cucumber pieces sits fresh and vibrant; lime wedges also rest on the creamy base near the cucumber, adding a fresh citrus touch; the soup is garnished with scattered chopped cilantro leaves across the top; the bowl is white with a simple thin rim design, placed on a white marbled surface with a beige cloth partially visible under the bowl and two silver spoons to the right side; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of cooked shredded chicken?

Yes, canned chicken can be used in a pinch, but cooked shredded chicken usually provides better texture and flavor for this chili.

Is this chili spicy?

This recipe has mild heat from the cayenne pepper and green chilies, but it’s not overly spicy. You can easily adjust the spice level by adding more or less cayenne according to your taste.