Why You’ll Love this Creamy White Chicken Chili
Comfort in a bowl. That’s what this white chicken chili delivers on those nights when you need something warm and satisfying.
I’ve made this recipe countless times, and it never disappoints. The creamy texture from the milk and melted cheddar cheese creates a velvety base, while the combination of cannellini beans and chicken provides hearty protein.
What makes it special? The balance of mild heat from jalapeños and green chilies against sweet corn.
It’s customizable too—add more cheese for extra richness or cilantro for brightness. Ready in under 30 minutes, it’s my go-to weeknight dinner when time is tight.
What Ingredients are in Creamy White Chicken Chili?
This white chicken chili is a complete flavor experience, combining creamy richness with just the right amount of spice. What sets this recipe apart from traditional red chilis is its lighter color and creamier texture, achieved through the combination of milk, cheese, and white beans instead of tomatoes. The ingredients work together to create a comforting bowl that’s perfect for chilly evenings or weekend gatherings.
- 1 teaspoon olive oil
- 1 medium onion, minced
- 1 yellow bell pepper, seeded and minced
- 2 celery ribs, minced
- 1 tablespoon jalapeño chile, minced
- 1½ teaspoons ground cumin
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (7 ounce) can mild diced green chilies
- 2 cups 2% low-fat milk
- 2 cups cooked chicken meat, shredded
- Salt and pepper to taste
- 1 cup cheddar cheese, shredded
- 3-4 tablespoons cilantro, minced
When shopping for ingredients, quality matters for this recipe. I recommend using rotisserie chicken as a time-saving option—it adds tremendous flavor while cutting down on prep time. The type of cheese is also important; sharp cheddar will give you more flavor punch than mild varieties. And for those who aren’t cilantro fans (yes, the soap-taste gene is real), feel free to substitute with fresh parsley or simply omit it altogether. The beauty of this recipe is its flexibility while maintaining that signature creamy, comforting character.
How to Make this Creamy White Chicken Chili
Making this cozy chili is surprisingly simple, starting with sautéing the aromatics. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat, then add 1 medium minced onion, 1 minced yellow bell pepper, 2 minced celery ribs, and 1 tablespoon minced jalapeño chile.
This veggie mixture needs to cook for about 3-4 minutes, stirring frequently, until everything becomes translucent. The kitchen starts smelling amazing right about now—that moment when you know something good is on the way.
Once the vegetables have softened, sprinkle in 1½ teaspoons ground cumin and stir to toast the spice slightly, which really wakes up its earthy flavor.
Now comes the creamy base that makes this chili so distinctive. Add the 15-ounce can of cream-style corn, 15-ounce can of rinsed and drained cannellini beans, 7-ounce can of mild diced green chilies, and 2 cups of 2% low-fat milk.
Bring this mixture to a gentle bubble (not quite a full boil), then reduce the heat and cover. Let everything simmer for about 10 minutes, stirring occasionally to prevent anything from sticking to the bottom. This simmering time is essential for flavor development—those 10 minutes let all those different tastes get to know each other.
After the simmer, gently fold in 2 cups of shredded cooked chicken and season with salt and pepper to your preference. The final magical touch? Stir in 1 cup of shredded cheddar cheese until it melts completely, creating that signature creamy texture.
When serving, don’t forget to sprinkle each bowl with minced cilantro (about 3-4 tablespoons total), which adds a fresh, bright contrast to the rich chili.
Creamy White Chicken Chili Substitutions and Variations
While the basic recipe for this white chicken chili delivers incredible flavor, you’ll be happy to know there’s plenty of room for personalization based on what you have in your pantry or dietary needs.
Don’t have cannellini beans? Great northern or navy beans work perfectly. For a dairy-free version, swap the milk for coconut milk and use dairy-free cheese. I sometimes use rotisserie chicken when I’m in a hurry, or turkey after Thanksgiving (waste not, want not).
Vegetarians can substitute extra beans and corn for the chicken. Not a fan of cilantro? Try fresh parsley instead. And for heat-seekers like me, add extra jalapeños or a dash of cayenne. The possibilities are deliciously endless.
What to Serve with Creamy White Chicken Chili
When you’ve got a steaming bowl of creamy white chicken chili ready to serve, pairing it with the right sides can elevate your meal from satisfying to spectacular.
I love offering warm cornbread with honey butter—the sweetness balances the mild heat perfectly. A simple green salad with lime vinaigrette adds freshness, cutting through the richness.
For something more substantial, try tortilla chips (homemade if you’re feeling ambitious), sliced avocado, or a dollop of sour cream.
And don’t forget beverages! A crisp Mexican lager or citrusy margarita complements the flavors beautifully, while lemonade works wonderfully for non-alcoholic options.
Final Thoughts
This creamy white chicken chili has become my absolute go-to recipe whenever comfort food cravings strike. The combination of tender chicken, creamy beans, and melty cheddar creates a bowl of pure satisfaction that’s ready in under 30 minutes.
I love how versatile it is, too—add more jalapeños if you’re feeling brave or dial back the spice for kiddos.
What I appreciate most is how it manages to feel indulgent while still being relatively light. The 2% milk provides creaminess without heaviness.
Trust me, you’ll find yourself reaching for this recipe when the temperatures drop. Pure comfort in a bowl.
Creamy White Chicken Chili
Ingredients
Equipment
Method
- Heat olive oil in a large saucepan over medium-high heat.
- Add minced onion, yellow bell pepper, celery, and jalapeño. Sauté for 3-4 minutes until vegetables become translucent, stirring frequently.
- Sprinkle in ground cumin and stir for 30 seconds to toast the spice.
- Add cream-style corn, cannellini beans, diced green chilies, and milk to the pan.
- Bring mixture to a gentle bubble, then reduce heat and cover. Simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Fold in the shredded chicken and season with salt and pepper to taste.
- Stir in shredded cheddar cheese until completely melted and incorporated.
- Serve hot, garnished with minced cilantro.
