Creamy Jalapeño White Chicken Chili Recipe

I’m so excited to share this Creamy Jalapeño White Chicken Chili with you! There’s something about a steaming bowl of creamy, spicy goodness that just feels like a warm hug on a chilly evening. The velvety texture from cream cheese, the gentle kick from jalapeños, and tender shredded chicken come together in perfect harmony. It’s comfort food with attitude—simple enough for weeknights but impressive enough for guests. Wondering what makes this recipe stand out from your average chili? Let me show you…

Why You’ll Love this Creamy Jalapeño White Chicken Chili

When winter winds start blowing, nothing warms you up quite like this Creamy Jalapeño White Chicken Chili. It’s comfort food at its finest – rich, creamy, and packed with flavor. The jalapeño adds just enough heat without overwhelming your taste buds, while the cream cheese creates that velvety texture we all crave.

I’m obsessed with how the cannellini beans and tender chicken make this substantial enough for dinner, yet it’s surprisingly easy to prepare. Perfect for weeknights or lazy Sundays. And those green chilies? They bring a depth that elevates this from ordinary to extraordinary. Your family will beg for seconds.

What Ingredients are in Creamy Jalapeño White Chicken Chili?

This white chicken chili comes together with a perfect balance of creamy, savory, and spicy ingredients that build layers of flavor in every spoonful.

• 1.5 pounds bone-in skinless chicken breast
• 3 tablespoons butter
• 1 yellow onion, diced
• 1 jalapeño, seeded and diced
• 4 garlic cloves, minced
• 3 tablespoons flour
• 6 cups chicken broth
• 1/3 cup half and half
• 2 cans (15.5 oz each) cannellini beans, drained
• 2 cans (4 oz each) mild green chilies
• 1 can (15.25 oz) whole kernel sweet corn, drained
• 8 oz cream cheese, softened
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Don’t worry about the jalapeño making things too spicy—removing the seeds tames the heat while keeping all that wonderful pepper flavor.

You can always adjust the hot sauce to make it milder or spicier depending on your family’s preference.

How to Make this Creamy Jalapeño White Chicken Chili

Start by melting 3 tablespoons of butter in a large pot over medium heat. Add your diced yellow onion and seeded, diced jalapeño, sautéing until they begin to soften, about 3-4 minutes.

Toss in the 4 minced garlic cloves and cook for another 30 seconds until fragrant—nothing beats that aromatic garlic smell filling your kitchen.

Step 2: Create the Roux Base

Sprinkle 3 tablespoons of flour over the sautéed vegetables and stir constantly for about 1-2 minutes. This quick roux will thicken our chili beautifully, giving it that creamy texture we’re looking for without being too heavy.

Step 3: Add Liquid and Seasonings

Gradually pour in 6 cups of chicken broth while whisking constantly to prevent lumps. Then add 1 teaspoon hot sauce, 1 teaspoon Worcestershire sauce, and 2 cans of mild green chilies.

Bring this mixture to a gentle boil and let it cook uncovered for about 15 minutes to reduce slightly and meld the flavors.

Step 4: Cook the Chicken

Season your 1.5 pounds of bone-in skinless chicken breast with salt and pepper, then add it to the pot along with the drained can of sweet corn.

Reduce heat to a simmer and cook for 15-20 minutes until the chicken is completely cooked through and tender enough to shred.

Step 5: Shred the Chicken

Remove the chicken pieces from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces, discarding the bones.

The meat should pull apart easily if it’s properly cooked.

Step 6: Finish with Creamy Elements

Return the shredded chicken to the pot and add 8 ounces of softened cream cheese and the 2 cans of drained cannellini beans.

Stir until the cream cheese is completely melted and incorporated. Finally, pour in 1/3 cup half and half, stirring until the chili reaches a smooth, creamy consistency.

Step 7: Final Seasoning and Serving

Give your chili a taste and adjust the salt and pepper as needed. Some folks might want to add a bit more hot sauce if they’re craving extra heat.

Let the chili simmer for another 5 minutes to guarantee all flavors have melded together perfectly, then serve it warm in bowls, maybe with a side of cornbread for dipping. For a delightful presentation, consider serving this chili in a beautiful dish made using a professional Bundt pan repurposed as an elegant serving vessel.

What to Serve with Creamy Jalapeño White Chicken Chili

This hearty chili makes a perfect dinner centerpiece, but what about its supporting cast? A chunk of warm, buttery cornbread is the classic companion—something about that sweet, crumbly texture that soaks up all that creamy goodness just feels right.

For a lighter touch, a simple side salad with crisp romaine and a tangy lime vinaigrette offers invigorating contrast to the rich chili.

Toppings really take this dish to the next level—try a dollop of sour cream, diced avocado, fresh cilantro, or crushed tortilla chips for varying textures and flavors.

And to drink? An ice-cold Mexican beer or even a margarita pairs surprisingly well, cutting through the creaminess while complementing those jalapeño notes.

Creamy Jalapeño White Chicken Chili Substitutions and Variations

• Swap cannellini beans for navy or great northern beans—they’ll work just as beautifully in this creamy mixture.
• Make it dairy-free by replacing butter with olive oil, using coconut cream instead of half and half, and substituting dairy-free cream cheese.
• For a gluten-free version, use cornstarch instead of flour (about 1½ tablespoons).
• Short on time? Use 3-4 cups of rotisserie chicken instead of cooking chicken breasts from scratch.
• Spice it up with an extra jalapeño or some cayenne pepper—or tone it down by omitting the hot sauce.
• Try ground turkey or chicken as an alternative to bone-in chicken breast for a different texture.
• Fall version? Add a teaspoon of cumin and some diced butternut squash.
• Tasty toppings: lime wedges, sliced radishes, pickled red onions, or crumbled cotija cheese for extra zing.

Leftovers and Storage for this Creamy Jalapeño White Chicken Chili

This chili actually tastes even better the next day, once all those flavors have had time to mingle and get friendly with each other.

To store:

• Refrigerate in an airtight container for up to 4 days. The cream-based nature means you’ll want to use it sooner rather than later.
• Freeze portions in freezer-safe containers for up to 3 months, though the dairy components might separate slightly upon thawing.
• When reheating, warm slowly over medium-low heat on the stovetop, stirring occasionally to prevent scorching. Add a splash of chicken broth if it seems too thick.
• If microwaving, use 70% power and stir every 30 seconds to maintain that creamy texture without overheating the dairy.
• For best results when serving from frozen, thaw overnight in the refrigerator before reheating.

Final Thoughts

This Creamy Jalapeño White Chicken Chili stands apart from traditional red chili with its velvety texture and bright, complex flavors.

The combination of tender chicken, cannellini beans, and sweet corn swimming in that buttery, cream cheese-enriched broth creates something truly magical. It’s the perfect solution for those busy weeknights when you want something substantial but don’t want to fuss with complicated techniques or ingredients.

The gentle heat from the jalapeños and green chilies warms you from the inside out, making this a go-to comfort meal as temperatures drop. Nothing quite compares to gathering around a steaming pot of this white chili on a chilly evening, cornbread in hand, ready to plunge into.