Introduction

This Ghostly White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender chicken, white beans, and a creamy texture with a hint of spice. It’s perfect for cooler days when you want something hearty yet light. Ready in under an hour, it’s an excellent choice for a weeknight meal.

The image shows a white bowl filled with creamy chicken soup, layered with shredded chicken, beige beans, and pieces of yellow corn immersed in a light, creamy broth. On top, thin green jalapeño slices rest on the left side of the bowl, next to a small pile of shredded white cheese and finely chopped green herbs scattered across the surface. The bowl is placed on a white marbled texture, with some green cilantro leaves partially visible in the background. A woman's hand is just outside the frame, near the bottom right corner holding the bowl’s edge. Photo taken with an iphone --ar 4:5 --v 7

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 (for garnish)

Additional sour cream and cheese, for serving

Instructions

Step 1: Pat the chicken dry and season both sides with salt and pepper.

Step 2: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Sear the chicken for 2–3 minutes per side until lightly golden, then transfer to a plate.

Step 3: In the same pot, add the diced onion and cook for 3–4 minutes until translucent. Add garlic and jalapeño, and cook for 1 minute until fragrant.

Step 4: Stir in the diced green chiles, cumin, oregano, coriander, smoked paprika, white pepper, and cayenne pepper. Sauté the spices for about 1 minute to release their aromas.

Step 5: Return the chicken to the pot. Add the drained beans, corn, and chicken broth. Bring to a gentle simmer.

Step 6: Cover the pot and cook for 15–20 minutes, or until the chicken is cooked through and tender.

Step 7: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the chili.

Step 8: Stir in the sour cream and shredded cheese until fully melted and the chili is creamy. Taste and adjust seasoning if needed.

Step 9: Ladle the chili into bowls while hot and garnish with chopped cilantro and additional sour cream or cheese if desired.

FAQs

Can I make this chili in a slow cooker?

Yes, you can. Sear the chicken and sauté the aromatics on the stovetop, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours. Add the sour cream and cheese at the end and stir until creamy.

Is it possible to make this chili dairy-free?

Absolutely. Omit the sour cream and cheese, or use dairy-free alternatives such as coconut yogurt and vegan cheese for a creamy finish.

Dinner

Ghostly White Chicken Chili Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve

FAQs

Can I make this chili in a slow cooker?

Is it possible to make this chili dairy-free?