Save to Pinterest A bowl of Ghostly White Chicken Chili is my secret weapon during chilly months when comfort and hearty flavor are all you crave. Each bite weaves tender chicken with creamy white beans and a subtle smoky warmth, making it completely irresistible whether you are feeding a hungry family or hosting a cozy get-together.
This chili saved me on a rainy Sunday when I needed something both comforting and nourishing for my kids. Now the whole family asks for it on our movie nights because it is so easy and fun to personalize.
Ingredients
- Chicken breast or thigh: Provides lean protein and stays tender when simmered. Choose fresh or high-quality refrigerated chicken for maximum flavor
- Cannellini or great northern beans: Turn creamy and add gentle richness. Look for firm beans with an intact skin for the best texture
- Low-sodium chicken broth: Forms the backbone of flavor. It is worth seeking out brands that taste fresh and clean with minimal additives
- Diced onion: Brings a natural sweetness and depth. Opt for onion bulbs that feel firm and are free of green shoots
- Jalapeño and green chiles: Add smokiness and gentle heat. Choose bright green jalapeños that do not appear wrinkled
- Frozen or canned sweet corn: Offers bursts of sweetness. Try to select corn that is plump and evenly colored
- Sour cream and Monterey Jack cheese: Ensure a luscious creamy finish. Shred cheese yourself for better melt. Quality sour cream will be thick and tangy
- Ground cumin, dried oregano and coriander: Introduce earthy warmth. Seek out freshly ground spices for full fragrance
- Smoked paprika: Imparts the chili with a hauntingly smoky note. Spanish smoked varieties are especially robust
- White pepper and cayenne: Lend a gentle kick. Cayenne can be omitted for milder palates
- Chopped cilantro: Infuses a final fresh brightness. Use leafy bunches with no wilted stems
- Extra sour cream and cheese: Make serving customizable. If possible use full fat dairy for next-level creaminess
Instructions
- Prep chicken:
- Pat chicken dry and season with salt and pepper
- Sear chicken:
- In a large pot or Dutch oven heat oil over medium temperature. When shimmering add chicken and cook two to three minutes on each side until pale gold. You do not need to cook it all the way through at this stage. Searing gives a richer taste to the final dish. Remove chicken and set aside on a plate
- Soften onions:
- Add diced onion to the pot and let it soften gently for three to four minutes stirring occasionally. The onion should become translucent but not browned. Sweat out as much sweetness as possible here for a balanced savory base
- Add aromatics:
- Stir garlic and diced jalapeño into the pot and let cook for one full minute until the aroma is vivid. This layer is essential for building subtle heat and fragrance
- Bloom spices:
- Fold in green chiles, cumin, oregano, coriander, smoked paprika, white pepper and cayenne. Carefully stir for another minute so the spices have contact with the heat. This step unlocks a deep flavor that sets your chili apart
- Combine and simmer:
- Return your reserved chicken to the pot and add beans, corn and chicken broth. Combine everything well and increase heat to bring to a lively simmer. Scrape up any bits stuck to the pot for extra flavor
- Cover and cook:
- Cover and reduce the heat a little. Cook for fifteen to twenty minutes letting the chicken gently finish cooking and soak up all the spices. The goal is fork-tender chicken that is easy to shred
- Shred chicken:
- Remove chicken pieces and use two forks to pull them apart into shreds. This takes only a minute but try to go for bite-sized pieces. Return the shredded chicken to the pot and stir well so it shares its texture throughout
- Add creaminess:
- Stir in sour cream and shredded cheese until both are fully melted and the chili looks velvety white. Taste and adjust salt or extra cayenne if you want more heat. This is when your chili takes on its creamy body
- Garnish and serve:
- Ladle hot servings into bowls. Garnish each bowl with fresh cilantro, a dollop of sour cream and a sprinkle of cheese. Customize with your favorite toppings
Save to Pinterest What I love most is the subtle smokiness from paprika and green chiles. It is my go-to dish for autumn gatherings and I remember my little one insisting on topping his bowl with extra cheese before every football game.
Storage Tips
Refrigerate leftovers in an airtight container for up to four days. The flavor actually improves as the ingredients meld so this becomes a winning lunch. You can also freeze portions for up to three months. Thaw overnight in the fridge before reheating gently on the stove with a splash of extra broth to restore creaminess
Ingredient Substitutions
For a lighter version swap sour cream with plain Greek yogurt but keep the cheese for richness. Rotisserie chicken makes this recipe even quicker and adds a roasted note to your chili. Use navy beans if you cannot find cannellini or great northern. They offer a similar creamy bite
Serving Suggestions
Serve with warm cornbread or crisp tortilla strips for a textural contrast. A side salad with lime vinaigrette is a fresh pairing that cuts through the creaminess. Kids love it topped with crunchy radish slices while grownups can amp up the heat with pickled jalapeños
Cultural Context
White chili is a modern American twist on the classic chili recipe. Instead of beef and tomatoes it features mellow beans, creamy broth and chicken making it comfort food for contemporary palates. It is especially popular at fall harvest parties and Halloween gatherings
Seasonal Adaptations
Swap fresh sweet corn in summer for an earthier taste. Use leftover Thanksgiving turkey for a post-holiday belly warmer. Add a handful of baby spinach in the last minute of cooking for bright color
Save to Pinterest If your family enjoys gathering together for movie nights make this chili part of your snack spread with lots of toppings and hot homemade cornbread. It is guaranteed comfort in a bowl whether you are celebrating fall or just coping with a chilly afternoon
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and offer extra juiciness. Use boneless, skinless thighs for easy shredding.
- → How do I make this spicier?
Add extra jalapeño or increase cayenne pepper. Taste as you go to match your preferred heat level.
- → Is this gluten-free?
Yes, all listed ingredients are gluten-free. Be sure to check labels on broth and canned goods.
- → Can I prepare this ahead?
You can make it ahead and reheat gently. Add dairy and fresh toppings just before serving for best texture.
- → What garnishes work best?
Try fresh cilantro, sliced radishes, tortilla strips, extra sour cream, or shredded cheese for color and flavor.
- → Can I substitute turkey for chicken?
Yes, turkey makes an excellent substitute and works well with the creamy, smoky flavors of the dish.