Description

This Ghostly White Chicken Chili is a comforting and creamy twist on traditional chili, featuring tender chicken simmered with white beans, corn, and a blend of aromatic spices. Enhanced with sour cream and shredded cheese, this dish delivers rich flavor without the typical tomato base, making it perfect for a cozy meal any time of the year.

Ingredients

Scale

Chicken

1½ pounds boneless, skinless chicken breasts or thighs

Vegetables

1 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced (optional)
1 can (4 ounces) diced green chiles

Beans & Corn

2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
1 cup frozen or canned sweet corn, drained

Liquids

4 cups low-sodium chicken broth

Dairy

½ cup sour cream
½ cup shredded Monterey Jack or pepper jack cheese

Spices & Seasonings

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)

Garnishes

Fresh cilantro, chopped
Additional sour cream and cheese, for serving

Instructions

Season Chicken: Pat the chicken dry and season both sides with salt and pepper to enhance the flavor before cooking.
Sear Chicken: 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 it to a plate to rest.
Sauté Aromatics: In the same pot, add the diced onion and cook for 3–4 minutes until translucent. Then add the minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
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 the spices for 1 minute to release their aromas.
Simmer Main Ingredients: Return the seared chicken to the pot. Add the drained beans, corn, and chicken broth. Bring the mixture to a gentle simmer.
Cook Until Tender: Cover the pot and let everything cook for 15–20 minutes, or until the chicken is fully cooked and tender.
Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the chili.
Finish with Dairy: Stir in the sour cream and shredded cheese until completely melted, giving the chili a creamy texture. Taste and adjust the seasoning as needed.
Serve and Garnish: Ladle the chili into bowls while hot. Garnish with freshly chopped cilantro and additional sour cream or cheese as desired for extra flavor and richness.

Notes

If you prefer a spicier chili, leave the seeds in the jalapeño or increase the amount of cayenne pepper.
Chicken thighs can be used instead of breasts for a moister texture.
Use low-sodium chicken broth to control the salt content in the dish.
For a smoother texture, you can blend a portion of the beans before adding them to the pot.
This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: white chicken chili, chicken chili, creamy chili, white bean chili, easy chicken recipe, comfort food, winter chili recipe