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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.

Ingredients

Scale

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.

Keywords: white chicken chili, ghostly chili, white chili recipe, creamy chili, chicken chili, gluten free chili, autumn recipes, Halloween chili, cozy chili, quick chili recipe

Find it online: https://tastybella.com/ghostly-white-chicken-chili-recipe/