Why You’ll Love this Creamy White Chicken Chili
Every home cook needs a reliable chili recipe in their arsenal, and this Creamy White Chicken Chili might just become your new favorite. I’m obsessed with how it strikes the perfect balance between hearty and light—unlike traditional red chilis, this version brings a creamy, mild flavor profile that’s still incredibly satisfying.
What makes it special? The combination of tender chicken, green chilies, and northern beans create a comforting texture, while the cumin adds that quintessential warmth. Plus, it’s wonderfully customizable with toppings. Need something quick for weeknights? This comes together in under 30 minutes.
What Ingredients are in Creamy White Chicken Chili?
This creamy white chicken chili relies on a handful of simple, flavor-packed ingredients that work together to create something truly special.
Unlike traditional red chili that uses ground beef and tomatoes as its base, white chicken chili features a lighter, creamier profile that’s just as satisfying but with a completely different character. The combination of tender chicken, mild chilies, and creamy beans creates the perfect canvas for all those delicious toppings we’ll pile on later.
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 (4 ounce) can chopped green chilies, drained
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 2 (16 ounce) cans Bush’s Best Great Northern beans
- 1 (14 1/2 ounce) can chicken broth
- 1 1/2 cups finely chopped cooked chicken breasts
- Monterey Jack cheese (for garnish)
- Sour cream (for garnish)
- Salsa (for garnish)
When shopping for these ingredients, quality really does make a difference.
I always recommend using a good-quality chicken broth as it forms the flavor foundation of the dish. And while the recipe calls for pre-cooked chicken breasts, this is a fantastic way to use up any leftover rotisserie chicken you might’ve on hand.
The garnishes are technically optional, but in my view, they’re what elevates this dish from good to absolutely crave-worthy. A handful of shredded Monterey Jack melting into the hot chili, a dollop of cool sour cream, and a spoonful of fresh salsa create layers of flavor and texture that make each bite interesting.
How to Make this Creamy White Chicken Chili
Making this creamy white chicken chili couldn’t be simpler, and the results are so worth it. Start by heating 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and cook for about 4 minutes, or until it becomes transparent. This step builds your flavor foundation—don’t rush it! Those translucent onions are releasing all their sweet goodness into the oil.
Next comes the flavor-building phase. Add the 4-ounce can of drained green chilies (these provide a mild heat that won’t overwhelm), 3 tablespoons of all-purpose flour (our thickening agent), and 2 teaspoons of ground cumin. The cumin is what gives this chili its distinctive warm, earthy flavor that we all associate with good chili.
Cook this mixture while stirring constantly for about 2 minutes—this helps cook out the raw flour taste and blooms the spices, releasing their essential oils. Then pour in your 2 cans (16 ounces each) of Bush’s Best Great Northern beans and the 14½ ounce can of chicken broth. Using a quality stockpot will help maintain even heat distribution for perfect simmering. Bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes until the mixture thickens up nicely. The beans will start to break down slightly, adding to that creamy texture we’re looking for.
For the final touch, stir in 1½ cups of finely chopped cooked chicken breast and continue cooking just until everything is heated through. The chicken should be warm but not overcooked—we want it tender and juicy.
For larger batches or to save time, a stand mixer kitchen appliance can help efficiently prepare the ingredients for this delicious chili.
When serving, this is where the magic happens: garnish each bowl with a generous handful of shredded Monterey Jack cheese (which will melt beautifully into the hot chili), a cooling dollop of sour cream, and a spoonful of bright, fresh salsa. These toppings aren’t mere decoration—they transform each spoonful into a perfect balance of creamy, spicy, cool, and fresh flavors.
Want to know what takes it over the top? Serving it with warm, fresh cornbread on the side to soak up every last bit of that luscious broth.
Creamy White Chicken Chili Substitutions and Variations
While the core recipe for white chicken chili is already delicious, I’m a big fan of making adjustments based on what’s in your pantry or dietary needs.
Swap chicken for ground turkey or white beans for chickpeas—still amazing. No Monterey Jack? Try pepper jack for extra heat or mild cheddar.
Vegetarians can skip the chicken and double the beans. Need it dairy-free? Coconut milk works surprisingly well as a creamy substitute for sour cream.
For extra flavor dimensions, add a can of corn, roasted poblanos instead of green chilies, or stir in some cream cheese.
Who doesn’t love a recipe that bends to your whims?
What to Serve with Creamy White Chicken Chili
When serving a steaming bowl of creamy white chicken chili, the right accompaniments can transform it from a simple meal into a memorable dining experience.
I love pairing my chili with warm cornbread or tortilla chips for dipping—they’re perfect for soaking up that flavorful broth.
A fresh green salad with lime vinaigrette offers a crisp contrast to the creamy texture.
And don’t forget those toppings mentioned in the recipe: shredded Monterey Jack, dollops of sour cream, and zesty salsa. They’re not just garnishes, they’re game-changers.
Want something unexpected? Try sliced avocado or chopped cilantro for a burst of color and flavor.
Final Thoughts
This creamy white chicken chili has become one of my absolute favorite comfort foods for those chilly evenings when only something warm and hearty will do.
The combination of tender chicken, creamy beans, and mild heat creates something truly special that the whole family can enjoy.
What I love most about this recipe is its versatility.
Don’t have green chilies? Substitute jalapeños.
Need it vegetarian? Skip the chicken and double the beans.
The beauty of chili is making it your own. Isn’t that what cooking is all about? Creating something delicious that fits your life, your taste, your moment.
If you’re looking for another comforting dish, try a casserole with frozen broccoli layered with chicken and a creamy sauce for a nutritious family meal.
For another comforting dish option, consider trying a recipe with Yukon gold potatoes layered with caramelized onions and a creamy cheese sauce.
