Ghostly White Chicken Chili Recipe

Introduction

This Ghostly White Chicken Chili is a comforting and lively dish perfect for crisp nights. Brightened with fire-roasted chiles and softened by creamy cheese and sour cream, it’s an inviting meal that warms the kitchen and brings everyone together. Whether for a Halloween party or a chilly weekday, this chili never fails to deliver cozy satisfaction.

Ingredients

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

Instructions

1. Step 1: Pat the chicken dry thoroughly and season lightly with salt and pepper on all sides to enhance flavor.
2. Step 2: Heat a tablespoon of oil in a pot over medium heat. Add the chicken and cook each side for 2 to 3 minutes until golden brown but not fully cooked, to lock in juices.
3. Step 3: Lower heat to medium and add the diced onion. Sauté for 3 to 4 minutes until soft and translucent. Then add minced garlic and jalapeño, stirring for 1 minute until fragrant.
4. Step 4: Stir in the diced green chiles and all spices: cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Cook for 1 full minute to toast the spices and release their oils.
5. Step 5: Place the seared chicken back into the pot. Add the rinsed beans, corn, and pour in the chicken broth. Stir and bring just to a simmer, then cover and cook gently for 15 to 20 minutes until the chicken is tender.
6. Step 6: Remove the chicken and shred it with two forks into bite-sized pieces. Return the shredded chicken to the pot to soak up the flavors.
7. Step 7: Stir in sour cream and shredded cheese over low heat until melted and creamy. Taste and adjust salt if needed.
8. Step 8: Ladle the chili into bowls and garnish with fresh cilantro, extra sour cream, and cheese. Serve immediately while hot and steaming.

Tips & Variations

• Use turkey or leftover roast chicken as an easy protein swap.
• Substitute coconut yogurt and dairy-free cheese for a dairy-free version.
• For vegetarians, use vegetable broth and add extra beans, corn, zucchini, or bell peppers.
• Blooming spices in oil with aromatics intensifies the flavor—don’t skip this step.
• Add extra jalapeño or cayenne to customize the heat level.
• Serve with tortilla chips, lime wedges, or radishes shaped for a festive touch.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I make this chili spicier?

Add extra diced jalapeño or a pinch more cayenne pepper. Using pepper jack cheese also adds a spicy kick.

Can I substitute turkey for chicken?

Yes, shredded cooked turkey works well and keeps the dish creamy and hearty.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just verify any packaged products like broth for cross-contamination.

What’s the best way to shred the chicken?

Use two forks after simmering to pull the chicken apart into bite-sized pieces, ensuring even texture throughout the chili.

How can I add extra creaminess?

Blend part of the beans with broth before adding, or stir in more sour cream at the end for a richer finish.

What toppings work well for serving?

Chopped cilantro, extra sour cream, shredded cheese, or crunchy tortilla strips complement this chili beautifully.

Ghostly White Chicken Chili Recipe

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★★★★★

4.9 from 622 reviews

This Ghostly White Chicken Chili is a comforting and lively dish perfect for crisp nights or festive occasions like Halloween. Featuring fire roasted green chiles, creamy cheese, and sour cream, it offers a smoky, savory flavor combined with a luxuriously smooth texture. Ready in under an hour, it uses simple pantry spices and fresh ingredients to deliver a warming, naturally gluten-free chili that can be adjusted to mild or spicy preferences. A family favorite, it’s flexible enough to swap proteins or add extra vegetables for customized meals.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 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, boneless and skinless
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 1 (4 oz) can diced fire roasted green chiles
• 1 (15 oz) can white beans (cannellini or great northern), rinsed and drained
• 1 cup sweet corn kernels (fresh or frozen)

Liquids and Dairy

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

Spices and Herbs

• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 tsp smoked paprika (Spanish style preferred)
• 1/2 tsp ground white pepper
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt, adjust to taste
• Fresh cilantro, chopped for garnish

Other

• 1 tbsp cooking oil (vegetable or olive oil)
• Extra sour cream and shredded cheese for serving (optional)

Instructions

1. Prep and Season the Chicken: Pat the chicken dry thoroughly to ensure good browning. Lightly sprinkle both sides with kosher salt and ground white pepper for maximum flavor infusion.
2. Sear the Chicken: Heat one tablespoon of cooking oil in a large pot or Dutch oven over medium heat. Add the chicken and cook each side for 2 to 3 minutes until golden brown. Do not fully cook the chicken here; this step locks in juices and develops flavor.
3. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pot and stir frequently for about 3 to 4 minutes until softened and translucent, drawing out natural sweetness. Then add minced garlic and jalapeño pepper and stir for 1 minute until fragrant and garlic oil is released.
4. Bloom the Spices: Stir in the fire roasted green chiles along with cumin, oregano, coriander, smoked paprika, white pepper, and optional cayenne pepper. Cook for 1 full minute, stirring constantly so the spices toast gently and infuse the oil, building layered flavor.
5. Simmer the Chili: Nestle the seared chicken back into the pot. Add the rinsed white beans and corn. Pour in the chicken broth and stir to combine. Increase heat just until the mixture bubbles, then reduce to a gentle simmer. Cover with a lid and cook for 15 to 20 minutes until the chicken is tender and cooked through.
6. Shred and Return the Chicken: Remove the chicken to a plate and use two forks to shred into bite-sized pieces. Return the shredded chicken to the pot, stirring to coat all pieces with the flavorful broth.
7. Make It Creamy: Lower the heat to low and gently stir in the sour cream and shredded cheese until melted and silky smooth. Taste and adjust salt if necessary.
8. Serve and Garnish: Ladle the hot chili into bowls. Top with chopped fresh cilantro and extra sour cream or shredded cheese as desired. Serve immediately while steaming hot and enjoy.

Notes

• This chili keeps fresh in the refrigerator for up to 4 days. Cool completely before storing in airtight containers in the coldest part of your fridge.
• Reheat gently on the stovetop to prevent the cream from curdling and maintain smooth texture.
• Freeze cooled chili in freezer-safe bags or containers for up to 3 months. Stir well after thawing to restore creaminess.
• For a spicier chili, add extra jalapeño or cayenne pepper and use pepper jack cheese.
• Turkey or leftover roast chicken can substitute fresh chicken breasts or thighs.
• Dairy-free options include using coconut yogurt instead of sour cream and dairy-free cheese.
• Vegetarians can use vegetable broth and increase beans and corn, optionally adding diced zucchini or bell peppers for extra veggies.
• Serve with tortilla chips, lime wedges, radishes shaped like Halloween bones, or a sprinkle of pumpkin seeds for added texture and festive presentation.
• Complement this creamy chili with peppery arugula or spinach salads for balanced meals.

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