Ghostly White Chicken Chili (Print Version)
Creamy white chili highlights chicken, beans, gentle heat, and a comforting blend of spices. Perfect for cozy meals.
# What You’ll Need:
→ Proteins
01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and diced (optional)
05 - 1 can (4 ounces) diced green chiles
→ Beans & Corn
06 - 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
07 - 1 cup frozen or canned sweet corn, drained
→ Liquids
08 - 4 cups low-sodium chicken broth
→ Dairy
09 - 1/2 cup sour cream
10 - 1/2 cup shredded Monterey Jack or pepper jack cheese
→ Spices & Seasonings
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon ground white pepper
17 - 1/4 teaspoon cayenne pepper (optional)
→ Garnishes
18 - Fresh cilantro, chopped
19 - Additional sour cream and cheese
# How to Make It:
01 - Pat the chicken dry with paper towels and season with salt and white pepper.
02 - Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add chicken pieces and sear for 2 to 3 minutes per side until lightly golden. Remove chicken and set aside.
03 - In the same pot, add diced onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and diced jalapeño; cook for 1 minute until fragrant.
04 - Add diced green chiles, ground cumin, dried oregano, ground coriander, smoked paprika, white pepper, and cayenne. Sauté for 1 minute to toast spices.
05 - Return chicken to the pot. Add drained beans, corn, and chicken broth. Stir to combine and bring to a gentle simmer.
06 - Cover the pot and cook for 15 to 20 minutes, until chicken is fully cooked and tender.
07 - Remove chicken from the pot and shred using two forks, then return shredded chicken to the pot.
08 - Stir in sour cream and shredded cheese until melted for a creamy texture. Taste and adjust seasoning if needed.
09 - Serve hot in bowls, garnished with chopped cilantro and additional sour cream or cheese as desired.
# Additional Tips::
01 -
- Uses only common grocery ingredients so no trips to specialty stores
- Creamy yet light enough for weeknight dinners
- Easily customized for extra heat or to suit picky eaters
- Ready to serve in under an hour making it perfect for busy days
02 -
- High in protein from both beans and chicken so it is filling
- Naturally gluten free with the right broth choice
- Easy to freeze and reheat with almost no loss in texture
03 -
- Sear the chicken briefly for developed flavor but do not worry about cooking it through early. Let the simmering step do all the work
- Always shred chicken right after it is cooked and still warm. It will pull apart easily and blend right into the broth
- Stir in dairy at the end. Remove the pot from direct heat so the sour cream and cheese do not separate. This keeps the chili glossy not grainy