Ghostly White Chicken Chili Recipe

Introduction

This Ghostly White Chicken Chili is a creamy, comforting twist on traditional chili. Packed with tender chicken, beans, and a subtle blend of spices, it’s perfect for cozy dinners or casual gatherings. It’s flavorful but mild, with a touch of heat you can adjust to your liking.

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional)
• 1 can (4 ounces) diced green chiles
• 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
• 1 cup frozen or canned sweet corn, drained
• 4 cups low-sodium chicken broth
• ½ cup sour cream
• ½ cup shredded Monterey Jack or pepper jack cheese
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground white pepper
• ¼ teaspoon cayenne pepper (optional)
• Fresh cilantro, chopped
• Additional sour cream and cheese, for serving

Instructions

1. Step 1: Pat the chicken dry and season both sides with salt and white pepper.
2. Step 2: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Sear the chicken for 2–3 minutes on each side until lightly golden, then transfer to a plate.
3. Step 3: In the same pot, add diced onion and cook 3–4 minutes until translucent. Add minced garlic and diced jalapeño, cooking for an additional minute until fragrant.
4. Step 4: Stir in diced green chiles, cumin, oregano, coriander, smoked paprika, cayenne pepper (if using), and additional white pepper. Sauté spices for about 1 minute to bloom their flavors.
5. Step 5: Return the chicken to the pot. Add drained beans, corn, and chicken broth. Bring the mixture to a gentle simmer.
6. Step 6: Cover the pot and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
7. Step 7: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chili.
8. Step 8: Stir in sour cream and shredded cheese until melted and the chili becomes creamy. Taste and adjust seasoning as needed.
9. Step 9: Ladle the chili into bowls while hot. Garnish with chopped fresh cilantro, additional sour cream, and cheese as desired.

Tips & Variations

• For a spicier chili, leave the seeds in the jalapeño or add extra cayenne pepper.
• Use chicken thighs for a juicier, more flavorful result, or breasts for a leaner dish.
• Swap Monterey Jack cheese for pepper jack to add a bit of heat.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• If you prefer a thicker chili, mash some of the beans before adding the shredded chicken back in.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, or microwave until heated through. You may need to add a splash of chicken broth to loosen the chili when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can. Sear the chicken and sauté the aromatics first, then transfer all ingredients except sour cream and cheese to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours. Add the sour cream and cheese just before serving.

Can I use dried beans instead of canned?

You can, but make sure to soak and cook the dried beans fully before adding them to the chili. Using canned beans is faster and more convenient for this recipe.

Ghostly White Chicken Chili Recipe

Print Recipe

★★★★★

4.6 from 113 reviews

This Ghostly White Chicken Chili is a creamy, comforting dish featuring tender shredded chicken, white beans, corn, and a medley of warming spices. Enhanced with Monterey Jack cheese and sour cream, it offers a mild kick from jalapeño and cayenne pepper, balanced by fresh cilantro garnish and additional cheese for serving. Perfect for cozy dinners, this chili combines rich flavors and easy stovetop cooking for a satisfying meal any time of year.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1½ pounds boneless, skinless chicken breasts or thighs

Vegetables & Aromatics

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional)
• 1 can (4 ounces) diced green chiles
• 1 cup frozen or canned sweet corn, drained
• Fresh cilantro, chopped (for garnish)

Beans

• 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed

Dairy

• ½ cup sour cream
• ½ cup shredded Monterey Jack or pepper jack cheese
• Additional sour cream and cheese (for serving)

Liquids & Oils

• 4 cups low-sodium chicken broth
• 1 tablespoon oil (for searing chicken)

Spices

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon salt, or to taste
• ¼ teaspoon ground white pepper
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper (for seasoning chicken)

Instructions

1. Season Chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides evenly with salt and black pepper to prepare for searing.
2. Sear Chicken: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chicken and sear for about 2–3 minutes per side until lightly golden. Remove from the pot and set aside on a plate.
3. Sauté Aromatics: In the same pot, add the diced yellow onion and cook for 3–4 minutes until translucent and softened. Add the minced garlic and diced jalapeño (if using), cooking for an additional 1 minute until fragrant.
4. Bloom Spices: Stir in the diced green chiles, ground cumin, dried oregano, ground coriander, smoked paprika, ground white pepper, and cayenne pepper (if using). Sauté this spice mixture for about 1 minute to release their flavors.
5. Simmer Main Ingredients: Return the seared chicken to the pot. Add the drained and rinsed cannellini or great northern beans, sweet corn, and pour in the low-sodium chicken broth. Stir gently and bring the mixture to a gentle simmer over medium heat.
6. Cook Until Tender: Cover the pot with a lid and let it simmer for 15–20 minutes, or until the chicken is fully cooked through and tender, ensuring all the flavors meld together.
7. Shred Chicken: Carefully remove the chicken from the pot and place it on a cutting board or plate. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the chili in the pot.
8. Finish with Dairy: Stir in the sour cream and shredded Monterey Jack or pepper jack cheese until completely melted and the chili becomes creamy. Taste and adjust salt or spices as needed.
9. Serve and Garnish: Ladle the hot chili into bowls, garnish with freshly chopped cilantro, and offer additional sour cream and cheese on the side for added creaminess and flavor.

Notes

• For extra heat, leave the seeds in the jalapeño or increase cayenne pepper.
• You can substitute chicken thighs for a juicier chili or breasts for a leaner option.
• Using low-sodium broth allows you to control the salt content better.
• This chili can be stored in the refrigerator for up to 4 days and reheats well on the stovetop or microwave.
• For a thicker chili, mash some beans before adding them back in.
• To make it dairy-free, omit sour cream and cheese or substitute with vegan alternatives.

Keywords: white chicken chili, creamy chicken chili, white bean chili, chicken and beans, easy chicken chili, spicy chicken chili