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Ghostly White Chicken Chili

A delicious and creamy twist on traditional chili, perfect for chilly evenings or any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

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.

Method
 

Preparation
  1. Pat the chicken dry and season both sides with salt and pepper.
  2. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat.
Cooking
  1. Sear the chicken for 2–3 minutes per side until lightly golden, then transfer it to a plate.
  2. In the same pot, add the diced onion and cook for 3–4 minutes until translucent.
  3. Add garlic and jalapeño (if using), cooking for 1 minute until fragrant.
  4. Stir in the diced green chiles, cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Sauté for 1 minute.
  5. Return the chicken to the pot. Add the beans, corn, and chicken broth.
  6. Bring the mixture to a gentle simmer.
  7. Cover the pot and cook for 15–20 minutes, or until the chicken is cooked through and tender.
  8. Remove the chicken from the pot and shred it using two forks.
  9. Return the shredded chicken to the chili.
  10. Stir in the sour cream and shredded cheese until fully melted.
  11. Taste and adjust seasoning as needed.
  12. 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.