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Bowl of creamy ghostly white chicken chili topped with cilantro, sour cream, and shredded cheese

Ghostly White Chicken Chili

A creamy, smoky white chicken chili with fire-roasted chiles, tender chicken, white beans, and gentle heat perfect for cozy autumn nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken breast or thighs cut into large chunks
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 jalapeño seeded and diced
  • 2 4-ounce cans diced green chiles fire roasted preferred
  • 2 15-ounce cans white beans cannellini or great northern, drained and rinsed
  • 1.5 cups frozen sweet corn
  • 4 cups low sodium chicken broth
  • 0.75 cup sour cream full fat
  • 1.5 cups Monterey Jack cheese shredded, or pepper jack for spice
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground white pepper
  • 1 teaspoon kosher salt
  • 0.25 teaspoon cayenne pepper optional
  • 1 tablespoon vegetable oil or canola oil
  • fresh cilantro for garnish
  • extra sour cream and shredded cheese for serving

Equipment

  • Large pot or Dutch oven
  • Two forks for shredding
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Pat your chicken pieces completely dry with paper towels, then season generously with salt and pepper on all sides. This drying step ensures a beautiful golden sear that locks in moisture.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium heat until it shimmers slightly. Add chicken pieces and sear for 2 to 3 minutes per side until golden brown. Transfer to a plate and set aside.
  3. Reduce heat to medium and add the diced onion to the same pot. Cook for 3 to 4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and diced jalapeño, stirring for about 1 minute until wonderfully fragrant.
  4. Pour in the green chiles, then sprinkle in the cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Stir continuously for a full minute to toast the spices and release their essential oils.
  5. Return the seared chicken to the pot along with any accumulated juices. Add the white beans, corn, and chicken broth. Stir everything together, then increase heat until the mixture just begins to bubble. Reduce to a gentle simmer, cover with a lid, and cook for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and is completely tender.
  6. Remove the chicken pieces to a clean plate and use two forks to shred into bite-sized pieces. Return the shredded chicken to the pot.
  7. Reduce heat to low (just enough to maintain warmth without bubbling) and stir in the sour cream and shredded cheese. Stir gently until everything melts into a silky, creamy consistency. Taste and adjust salt as needed.
  8. Ladle the hot chili into bowls and top with fresh cilantro, extra sour cream, and additional shredded cheese. Serve immediately while steaming hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Reheat gently on stovetop over low heat, adding a splash of broth if needed. For spicier chili, use pepper jack cheese or add extra jalapeño with seeds.