This Ghostly White Chicken Chili brings cozy comfort to my table every time autumn winds start blowing through Denver. The creamy broth studded with tender chicken and fire-roasted chiles creates something magical in the pot. It is the kind of dish that turns a simple weeknight into something memorable.
Table of Contents
Ingredients for Ghostly White Chicken Chili
I always use boneless chicken thighs for this recipe because they stay incredibly tender during simmering, though breast meat works beautifully too if that is what you have on hand. The fire-roasted green chiles are my secret weapon here, they add complexity that regular chiles simply cannot match.
- 1 ½ pounds chicken breast or thighs (cut into large chunks)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and diced – I recommend keeping some seeds if you like extra heat
- 2 (4-ounce) cans diced green chiles (fire roasted preferred)
- 2 (15-ounce) cans white beans (cannellini or great northern, drained and rinsed)
- 1 ½ cups frozen sweet corn
- 4 cups low sodium chicken broth
- ¾ cup sour cream (full fat) – My preference is full fat for the richest texture
- 1 ½ 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 – In my experience, this spice makes all the difference
- ½ teaspoon ground white pepper
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper (optional)
- Fresh cilantro for garnish
- 1 tablespoon vegetable oil or canola oil
- Extra sour cream and shredded cheese for serving
Step-by-Step Instructions
I recommend reading through all the steps before starting so you can move smoothly from one stage to the next without any surprises.
Step 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.
Step 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. You are not cooking them through yet, just creating that flavorful crust. Transfer to a plate and set aside.
Step 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.
Step 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. This blooming technique intensifies the flavor dramatically.
Step 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.
Step 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.
Step 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, keeping in mind that toppings will add extra flavor.
Step 8: Ladle the hot chili into bowls and top with fresh cilantro, extra sour cream, and additional shredded cheese. Serve immediately while steaming hot.
Perfect Pairings for Ghostly White Chicken Chili
This creamy chili pairs beautifully with sides that add crunch and freshness to balance the rich, velvety base.
Crispy Tortilla Chips: The crunch of tortilla chips provides the perfect textural contrast to the creamy chili base, and they are ideal for scooping up every last bit from your bowl.
Fresh Garden Salad: A simple arugula or mixed greens salad with lime vinaigrette cuts through the richness beautifully while adding important nutrients and bright, peppery notes.
Warm Cornbread: Sweet, buttery cornbread complements the smoky chile flavors and provides a comforting, homestyle element that feels perfect for autumn gatherings. If you want to try something creative, our Garlic Bread Rolls also pair wonderfully with this chili.
Mexican Street Corn: Charred corn on the cob brushed with lime butter and sprinkled with cotija cheese echoes the corn already in the chili while adding smokiness and tang. Our Street Corn Chicken Rice Bowl features similar flavors if you want to explore that profile.
Sliced Avocado and Radishes: Fresh avocado slices and crisp radish rounds add cooling creaminess and peppery crunch that balance the gentle heat perfectly.
Cheesy Rice: A simple side of fluffy rice with melted cheese makes this meal even more satisfying. You might enjoy our Salsa Verde Chicken Rice Skillet for another Mexican-inspired rice dish.
Keeping It Fresh and Delicious
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Make sure the chili cools completely before sealing to prevent condensation that can affect texture.
For reheating, I recommend using the stovetop over low heat, stirring frequently to bring back that creamy consistency. Add a splash of chicken broth if the chili has thickened too much during storage. You can also microwave individual portions in 1-minute intervals, stirring between each heating.
This chili freezes beautifully for up to 3 months in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating, and give it a good stir to reincorporate the cream and cheese. The flavors actually deepen after a day or two, making this an excellent make-ahead option for busy weeks or planned gatherings.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Use about 3 cups of shredded rotisserie chicken and skip the searing step entirely. Just add it during Step 6 when you would normally shred the cooked chicken, letting it warm through in the flavorful broth.
How can I make this chili spicier?
Add extra jalapeño with seeds intact, increase the cayenne pepper to ½ teaspoon, or swap the Monterey Jack for pepper jack cheese. You can also serve with sliced fresh jalapeños and hot sauce on the side for customizable heat.
What can I substitute for sour cream?
Greek yogurt works well as a tangy substitute, though it may separate slightly if overheated. For a dairy-free version, try coconut cream or cashew cream, keeping in mind the flavor profile will shift slightly.
Ghostly White Chicken Chili
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle the hot chili into bowls and top with fresh cilantro, extra sour cream, and additional shredded cheese. Serve immediately while steaming hot.
Notes
