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creamy chicken chili recipe

Creamy White Chicken Chili

This velvety white chicken chili combines tender shredded chicken with cannellini beans in a rich, cheesy broth. The mild heat from green chilies and jalapeños balances perfectly with sweet corn and melted cheddar for a comforting meal ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cups cooked chicken meat shredded
  • 1 cup cheddar cheese shredded
  • 1 (15 ounce) cannellini beans rinsed and drained
  • 1 (7 ounce) mild diced green chilies
  • 1 medium onion minced
  • 1 yellow bell pepper seeded and minced
  • 2 cups 2% low-fat milk
  • 1 tablespoon jalapeño chile minced
  • 1 (15 ounce) cream-style corn
  • 2 celery ribs minced
  • 1½ teaspoons ground cumin
  • 3-4 tablespoons cilantro minced
  • Salt and pepper to taste

Equipment

  • Large saucepan
  • Cutting board
  • Chef's knife

Method
 

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add minced onion, yellow bell pepper, celery, and jalapeño. Sauté for 3-4 minutes until vegetables become translucent, stirring frequently.
  3. Sprinkle in ground cumin and stir for 30 seconds to toast the spice.
  4. Add cream-style corn, cannellini beans, diced green chilies, and milk to the pan.
  5. Bring mixture to a gentle bubble, then reduce heat and cover. Simmer for about 10 minutes, stirring occasionally to prevent sticking.
  6. Fold in the shredded chicken and season with salt and pepper to taste.
  7. Stir in shredded cheddar cheese until completely melted and incorporated.
  8. Serve hot, garnished with minced cilantro.

Notes

For a time-saving option, use rotisserie chicken instead of cooking chicken from scratch. The chili will thicken as it cools, so add a splash of milk when reheating leftovers. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
For a dairy-free version, substitute coconut milk for regular milk and use dairy-free cheese. If you're not a fan of cilantro, fresh parsley makes an excellent alternative.