It’s 5:30 PM. You’re cold, you’re hungry, and you have zero energy for a kitchen project. Sound familiar? I get it. That’s why we need a dinner hero. Not a cape-wearing one, but a pot-and-spoon kind. If you love a one-pot flavor bomb, you have to try this Spicy Chicken Taco Soup next.
Enter this Spicy White Chicken Chili with Jalapenos. It’s your weeknight rescue mission. We’re talking crazy flavor, minimal effort, and one pot. It’s the cozy, spicy hug you need. Let’s make soup season your easiest season.
Recipe Overview
- Cuisine: American
- Category: Main Course, Stew
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ultimate Guide to Spicy White Chicken Chili with Jalapenos
This is the only guide you need. Why? Because I’m a busy cook, just like you. I don’t have time for fussy steps or a sink full of dishes.
This recipe gives you maximum reward for your effort. We get creamy texture without heavy cream. We get deep flavor without hours of simmering. It’s a spicy stew that feels like a winter dinner triumph. You get to be the hero who saved the night.
The Simple Ingredients
This is where the magic starts. I bet you have half of this in your pantry right now. That’s the goal. No special trips to the store.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 jalapeños, seeds removed and diced (keep seeds for more heat!)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (4 oz) can diced green chiles
- 1 lb cooked shredded chicken (rotisserie chicken is your best friend here!)
- 3 (15 oz) cans white beans (like Great Northern or Cannellini), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup shredded Monterey Jack cheese, plus more for topping
- 1/2 cup sour cream or plain Greek yogurt
- Salt and black pepper to taste
- For serving: fresh cilantro, lime wedges, avocado slices
Let’s Get Cooking! (The Step-by-Step)
Ready? Grab your big soup pot or Dutch oven. We’re about 30 minutes from dinner. I’ll walk you through every simple step.
- Start the flavor base. Heat the oil in your pot over medium heat. Add the diced onion and jalapeño. Cook for 5-6 minutes, until soft and fragrant.
- Add the aromatics. Stir in the garlic, cumin, and oregano. Cook for just 1 minute. You’ll smell it all coming together. This step is a total flavor booster.
- Build the chili. Add the green chiles, shredded chicken, white beans, and chicken broth to the pot. Give it a good stir. Bring everything to a gentle boil.
- Simmer and thicken. Reduce the heat to low. Let it simmer for 15-20 minutes. This lets the flavors get to know each other. The chili will thicken up nicely.
- Make it creamy. Turn off the heat. This is important! Stir in the shredded cheese and sour cream until everything is melted and smooth. This creates the perfect, creamy texture. Taste it. Add salt and pepper until it’s just right for you.
What to Serve With This Dish
You have a killer main. Let’s round it out fast. No complicated sides here.
Grab some tortilla chips for dipping. A simple bagged salad with lime vinaigrette works great. Warm cornbread or flour tortillas are perfect for scooping. Done and done. You have a full, fast meal. For another spicy, cheesy chicken dish that’s just as easy, check out this Buffalo Ranch Baked Chicken.
Make This Recipe Your Own (Quick Swaps)
Make this work for you. Got a different protein or bean? Use it. Cooking should be flexible, not stressful.
Spicy White Chicken Chili with Jalapenos Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Spicy White Chicken Chili with Jalapenos Recipe!
Nutrition Information
No shredded chicken? Use ground turkey or chicken. Brown it first in the pot. For the beans, try one can of hominy with two cans of white beans. It adds a great texture. Want less dairy? Skip the sour cream and use a bit more broth. It’s still fantastic.
How to Store Leftovers (If You Have Any!)
This chili gets even better the next day. The spices really settle in. Let it cool completely.
Store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove or in the microwave. You may need to add a splash of broth or water when reheating. It freezes well for up to 3 months, too.
NUTRITION INFORMATION
- Calories: ~420
- Protein: 32g
- Carbohydrates: 35g
- Fat: 18g
- Saturated Fat: 7g
- Fiber: 9g
- Sugar: 3g
*This is an estimate. Values can change based on your specific ingredients and swaps.
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
Absolutely. Sauté the onion, jalapeño, and spices first for best flavor. Then dump everything except the cheese and sour cream into the slow cooker. Cook on low for 6-8 hours or high for 3-4. Stir in the dairy at the end. For another fantastic set-it-and-forget-it spicy chicken recipe, my Slow Cooker Chipotle Chicken is a must-try.
What’s the best way to shred chicken?
My fastest trick? Use the stand mixer. Put warm, cooked chicken in the bowl and use the paddle attachment on low for 30 seconds. Perfect shreds in no time. Two forks work great, too.
See? I told you we could do this. A big pot of spicy, comforting chili without the whole evening disappearing. You just won back your weeknight. You get to relax with a bowl of something amazing.
Now it’s your turn. Go try this and tell me all about it. Did you add extra jalapeños? Try it with hominy? I want to know! Let me know how it goes by leaving a comment and rating below!
