Ghostly White Chicken Chili
A delicious and creamy twist on traditional chili, perfect for chilly evenings or any gathering.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs Pat dry and season before cooking.
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 each jalapeño, seeded and diced (optional) Adjust spice level as needed.
- 1 can (4 ounces) diced green chiles
- 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed Can substitute with black beans or pinto beans.
- 1 cup frozen or canned sweet corn, drained
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for vegetarian option.
- 0.5 cup sour cream Additional for serving.
- 0.5 cup shredded Monterey Jack or pepper jack cheese Any mild cheese can be used.
Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon ground white pepper
- 0.25 teaspoon cayenne pepper (optional) Adjust based on heat preference.
Garnish
- Fresh cilantro, chopped For garnish.
- Additional sour cream and cheese For serving.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper.
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
Cooking
- Sear the chicken for 2–3 minutes per side until lightly golden, then transfer it to a plate.
- In the same pot, add the diced onion and cook for 3–4 minutes until translucent.
- Add garlic and jalapeño (if using), cooking for 1 minute until fragrant.
- Stir in the diced green chiles, cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Sauté for 1 minute.
- Return the chicken to the pot. Add the beans, corn, and chicken broth.
- Bring the mixture to a gentle simmer.
- Cover the pot and cook for 15–20 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the chili.
- Stir in the sour cream and shredded cheese until fully melted.
- Taste and adjust seasoning as needed.
- Ladle the chili into bowls while hot. Top with chopped cilantro and additional sour cream or cheese as desired.
Notes
To thicken, simmer uncovered for a few extra minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
