Ghostly White Chicken Chili Recipe

Introduction

This Ghostly White Chicken Chili is perfect for crisp nights when you crave something comforting yet lively. Brightened by fire roasted chiles and mellowed by creamy cheese and sour cream, each bowl invites you to gather round for seconds. Whether it’s a Halloween party or a chilly weekday, this chili warms the kitchen and fills your home with happy chatter.

Ingredients

• 1 lb chicken breast or thigh
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, minced
• 1 can (4 oz) diced green chiles, fire roasted if preferred
• 2 cans (15 oz each) white beans, rinsed (cannellini or great northern)
• 1 cup sweet corn (frozen or fresh)
• 4 cups low sodium chicken broth
• 1/2 cup sour cream (full fat recommended)
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 tsp smoked paprika (Spanish style preferred)
• 1/2 tsp kosher salt, adjust to taste
• 1/4 tsp ground white pepper
• Pinch of cayenne pepper (optional)
• Fresh cilantro, chopped (for garnish)
• Extra sour cream and shredded cheese (for serving, optional)
• 1 tbsp cooking oil

Instructions

1. Step 1: Pat the chicken dry thoroughly and sprinkle lightly with salt and pepper on all sides.
2. Step 2: Heat oil in a pot over medium heat. Sear the chicken for 2 to 3 minutes per side until golden but not fully cooked. Remove and set aside.
3. Step 3: Lower the heat to medium and add diced onion. Stir and cook for 3 to 4 minutes until soft and translucent.
4. Step 4: Add minced garlic and jalapeño. Stir for 1 minute until fragrant.
5. Step 5: Stir in diced green chiles and all the spices: cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Cook for 1 minute to toast the spices and release aromas.
6. Step 6: Return the seared chicken to the pot. Add the rinsed beans, corn, and chicken broth. Stir to combine.
7. Step 7: Bring the chili to a gentle simmer, cover, and cook for 15 to 20 minutes until the chicken is tender.
8. Step 8: Remove the chicken and shred it with two forks. Return shredded chicken to the pot.
9. Step 9: Stir in sour cream and shredded cheese over low heat. Heat gently until melted and creamy. Taste and adjust salt if needed.
10. Step 10: Serve hot, garnished with chopped cilantro and extra sour cream or cheese if desired. Enjoy fresh and warm.

Tips & Variations

• Brown the chicken before simmering for deeper flavor.
• Use coconut yogurt and dairy-free cheese for a dairy-free version.
• Substitute turkey or leftover roast chicken if preferred.
• Add diced zucchini or bell peppers for extra veggies.
• For more heat, increase jalapeño or cayenne slowly and taste as you go.
• Serve with tortilla chips, lime wedges, or sliced radishes for festive garnish.

Storage

Allow the chili to cool completely before transferring to airtight containers. Store in the refrigerator for up to four days. Reheat gently on the stove to maintain a smooth, creamy texture. For longer storage, freeze in freezer-safe bags for up to three months; stir well after thawing to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I make this chili spicier?

Add extra jalapeño or cayenne pepper to boost the heat, or choose pepper jack cheese for a spicier creamy finish.

Can I substitute turkey for chicken?

Yes, shredded cooked turkey works well and maintains the creamy, hearty texture of the chili.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. Just check pre-packaged items like broth to avoid any cross-contamination.

What’s the best way to shred the chicken?

After simmering, use two forks to pull the chicken apart into bite-sized pieces for even texture throughout the chili.

How can I add extra creaminess?

Blend a portion of the beans with some broth before adding them or stir in additional sour cream at the end of cooking.

What toppings work well for serving?

Garnish with chopped fresh cilantro, extra sour cream, shredded cheese, or crunchy tortilla strips for added texture and flavor.

Ghostly White Chicken Chili Recipe

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★★★★★

4.6 from 139 reviews

Ghostly White Chicken Chili is a comforting, creamy, and flavorful chili perfect for crisp autumn nights or festive Halloween gatherings. This recipe features tender seared chicken simmered with smoky fire roasted green chiles, white beans, and sweet corn, all enriched with melted cheese and sour cream for a luscious texture. Naturally gluten free and customizable in spice level, it’s a cozy meal that warms the kitchen and brings everyone together.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American Southwest
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb chicken breast or thigh, skinless and boneless
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 (4 oz) can diced green chiles, fire roasted if possible
• 1 (15 oz) can white beans (cannellini or great northern), rinsed and drained
• 1 cup sweet corn (fresh or frozen)

Liquids and Dairy

• 4 cups low sodium chicken broth
• 1/2 cup sour cream (full fat recommended)
• 1 cup shredded Monterey Jack or pepper jack cheese

Spices and Herbs

• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1 tsp smoked paprika (Spanish style preferred)
• 1/4 tsp ground white pepper
• Pinch of cayenne pepper (optional, to taste)
• Salt to taste (preferably kosher salt)
• Fresh cilantro, chopped for garnish
• Extra sour cream and shredded cheese for serving
• 1 tbsp cooking oil (vegetable or olive oil)

Instructions

1. Prep and Season the Chicken: Pat the chicken dry thoroughly with paper towels to ensure it browns properly. Lightly sprinkle all sides with salt and pepper to maximize flavor and set aside.
2. Sear the Chicken: Heat one tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chicken breasts or thighs and cook for 2-3 minutes on each side, until the surface is golden brown. Do not cook through; this step locks in juices and develops flavor.
3. Sauté the Aromatics: Lower the heat to medium. Add diced onion to the pot and cook for 3-4 minutes until softened and translucent, releasing sweetness. Stir in minced garlic and jalapeño, cooking for one minute more until fragrant and aromatic.
4. Bloom the Spices: Stir in the diced green chiles, cumin, oregano, coriander, smoked paprika, white pepper, and optional cayenne pepper. Toast the spices and chiles for about one minute, allowing their flavors to meld and infuse the oil.
5. Simmer the Chili: Nestle the seared chicken back into the pot. Add white beans, corn, and pour in the chicken broth. Stir gently to combine, then raise heat just until bubbling. Reduce to low heat, cover with a lid, and simmer for 15-20 minutes or until the chicken is fully cooked and tender.
6. Shred and Return the Chicken: Remove the chicken from the pot onto a plate, shred it into bite-sized pieces using two forks, then return the shredded chicken to the chili pot, stirring to incorporate evenly.
7. Make It Creamy: Stir in sour cream and shredded Monterey or pepper jack cheese over low heat just until melted and smooth. Taste and adjust salt as needed to balance flavors.
8. Serve and Garnish: Ladle the hot chili into bowls. Top with chopped fresh cilantro, and offer extra sour cream and shredded cheese on the side for added richness. Serve immediately while steaming hot.

Notes

• Browning the chicken before simmering adds depth of flavor and locks in moisture.
• Blooming spices in oil develops a rich, layered complexity critical to this chili’s signature taste.
• Use full-fat sour cream to avoid curdling and achieve creamy texture.
• You can prep veggies ahead to save time on busy days.
• Adjust cayenne and jalapeño quantities to make the chili mild or spicy according to preference.
• White beans can be blended partially with broth for extra creaminess without dairy.
• This chili freezes well for up to three months; thaw and gently reheat before serving.

Keywords: white chicken chili, creamy chicken chili, ghostly white chili, autumn chili recipe, gluten free chili, spicy chicken chili, Halloween chili, smoky chili