Cozy Up with Ghostly White Chicken Chili
There’s something undeniably comforting about a steaming bowl of Ghostly White Chicken Chili as the seasons turn. Imagine wrapping your hands around a warm bowl, the tangy aroma of spices curling up to greet you. This chili is perfect for chilly evenings, cozy gatherings, or even those moments when you just need a bit of warmth and comfort in a bowl. It’s creamy, it’s satisfying, and it delivers that savory hug that feels just right no matter what kind of day you’ve had. The beautiful blend of flavors will evoke feelings of nostalgia, reminding you of gatherings with family and friends, and transporting you to happy memories as you savor every spoonful of this cozy dish.
Why You’ll Love This Recipe
What sets this Ghostly White Chicken Chili apart from the rest? Here’s a sneak peek of why this recipe deserves a spot in your cooking repertoire:
- Creamy Comfort: The addition of sour cream and Monterey Jack cheese creates a luxurious texture and flavors that make it feel fancy yet familiar.
- Simple Ingredients: With everyday pantry staples and tender chicken, you can whip this chili up without a trip to the specialty store.
- Customizable Heat: Whether you’re a spice enthusiast or prefer mild flavors, the jalapeño and cayenne pepper can easily be adjusted to suit your palate.
- Perfect for Meal Prep: This chili reheats beautifully, making leftovers an enticing prospect for those busy weeknights.
- Crowd Pleaser: It’s a dish that family and friends love, making it a great option for game days, holiday gatherings, or potlucks.
How to Make Ghostly White Chicken Chili
Ready to dive into the process of making this fantastic chili? It’s a straightforward recipe that takes just a few steps, and soon you’ll be rewarded with a hearty, creamy bowl of comfort. First, gather your ingredients; trust me, you’ll want everything close by once the cooking starts. Here’s how to make Ghostly White Chicken Chili:
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 can (4 ounces) diced green chiles
- 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
- 1 cup frozen or canned sweet corn, drained
- 4 cups low-sodium chicken broth
- ½ cup sour cream
- ½ cup shredded Monterey Jack or pepper jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper (optional)
- Fresh cilantro, chopped
- Additional sour cream and cheese, for serving
The key players in this recipe are the chicken, which provides protein and heartiness, and the spices that transform it into a flavor-packed delight. The combination of canned green chiles and jalapeños adds the right kick if you choose to include it, while the cumin and oregano bring warmth and earthiness. Don’t overlook the importance of great cheese—it melts beautifully to create that dreamy texture we all love. If you’re looking for alternatives, feel free to swap the chicken for turkey or even shredded rotisserie chicken to save time!
Directions
Let’s go through the cooking process step-by-step. Start by patting your chicken dry and generously seasoning both sides with salt and pepper—this enhances the flavors right from the start. Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add in the chicken and sear it for about 2 to 3 minutes per side until it’s lightly golden and deliciously fragrant. Once it’s beautifully browned, set it aside on a plate.
In the same pot, toss in your diced onion and let it cook for about 3 to 4 minutes until it turns translucent. This step might seem simple, but trust me, it’s when the magic begins—your kitchen will start smelling amazing! After the onions are just right, add the minced garlic and jalapeño (if you’re using it), stirring for another minute until everything is aromatic.
Now it’s time to bring in the spices! Stir in the diced green chiles, ground cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. You’ll want to sauté those spices for about a minute, letting their fragrant aroma fill your kitchen.
Return the seared chicken to the pot next, along with the drained beans, corn, and your chicken broth. Give everything a good stir to mix it well, and then bring it to a gentle simmer. Cover the pot and let it cook for about 15 to 20 minutes, or until the chicken is thoroughly cooked and tender.
Once the chicken is ready, carefully remove it from the chili, and using two forks, shred it into bite-sized pieces. Put the shredded chicken back in the pot. This is where everything comes together beautifully!
Finally, stir in the sour cream and shredded cheese until they melt into the chili, creating a smooth and creamy consistency. Give it a taste to check the seasoning—don’t hesitate to add a pinch more salt or pepper if needed. Once you’ve adjusted the flavors to your liking, it’s time to serve!
Ladle the chili into bowls while it’s hot, and sprinkle on some fresh cilantro and extra sour cream or cheese, as desired.
How to Serve Ghostly White Chicken Chili
Ghostly White Chicken Chili is a versatile dish that’s perfect for cozy nights in or festive gatherings. Serve it in a vibrant bowl that complements the creamy dish, and pile it high with toppings like extra cheese, a dollop of sour cream, and a sprinkle of fresh cilantro for that pop of color. This chili pairs wonderfully with crusty bread or warm tortillas, ready to soak up that luscious broth.
For a fun twist, consider serving it in bread bowls for a festive touch at brunch or as a casual, comforting dinner option inviting everyone to dig in. The creamy, ghostly white color, speckled with green from the cilantro, is visually appealing and enticing, inviting your guests to savor a bowl.
How to Store Ghostly White Chicken Chili
If you happen to have leftovers (which is unlikely because it’s so delicious), storing them correctly will ensure you can enjoy them again. Allow the chili to cool to room temperature, then transfer it to an airtight container. It will last in the refrigerator for about 3 to 4 days.
For longer storage, you can freeze it! Just be sure to use a freezer-safe container or a heavy-duty freezer bag, removing as much air as possible. It can stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stove over low heat for the best results. You can also warm it up in the microwave, but give it a good stir halfway through to ensure even heating.
Tips for Perfect Ghostly White Chicken Chili
- Chicken Choice: While both breasts and thighs will work, thighs offer more flavor and tenderness if you enjoy richer meat.
- Don’t Skip the Searing: Searing the chicken gives the final dish a depth of flavor, so don’t skip this step!
- Taste as You Go: Adjust spices according to your taste. Give it a quick taste to check the balance before serving!
- Creaminess Factor: If you want your chili even creamier, add a bit more sour cream or cheese just before serving.
- Fresh Ingredients Matter: Using fresh garlic, onion, and high-quality spices significantly enhances the overall taste!
Variations
Ghostly White Chicken Chili is wonderfully adaptable, so feel free to get creative!
- Spicy Kick: If you want a spicier version, add chopped serrano or habanero peppers along with your other spices, and consider using pepper jack cheese instead of Monterey Jack.
- Vegetarian Option: Swap out the chicken for hearty vegetables like zucchini, bell peppers, and maybe some mushrooms. Use vegetable broth instead of chicken broth and add extra beans for protein.
- Dairy-Free Delight: Replace the sour cream and cheese with coconut cream and a dairy-free cheese alternative for a creamy, rich flavor without the dairy.
- Tex-Mex Twist: Incorporate diced tomatoes and a packet of taco seasoning for a tangy, fiesta-inspired flavor.
FAQs
Can I use rotisserie chicken for this recipe? Absolutely! Using shredded rotisserie chicken is a fantastic time-saver. Just skip the initial searing step and add the chicken in when the broth is added.
How spicy is Ghostly White Chicken Chili? The chili’s spice level can be easily adjusted. If you prefer it mild, omit the jalapeño and cayenne pepper. On the other hand, if you like it spicy, add more of either!
Can I make this chili in advance? Yes, Ghostly White Chicken Chili is perfect for making in advance. In fact, the flavors often deepen and improve after a day in the fridge. Just remember to fully cool it before storing.
What can I pair with this chili? This chili pairs beautifully with tortilla chips, cornbread, or even a fresh salad. The creaminess of the chili complements crunchy or crispy sides perfectly.
Wrap Up
There you have it—a warm, inviting recipe for Ghostly White Chicken Chili that’s sure to become a family favorite. Whether you’re cozied up on the couch watching a movie or hosting a casual get-together, this chili will bring joy to every table. If you love this recipe, save it for later or share it with someone who’d enjoy it too. Happy cooking!
Print
Ghostly White Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A comforting creamy chili with tender chicken, spices, and a blend of rich flavors perfect for chilly evenings.
Ingredients
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 can (4 ounces) diced green chiles
- 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
- 1 cup frozen or canned sweet corn, drained
- 4 cups low-sodium chicken broth
- ½ cup sour cream
- ½ cup shredded Monterey Jack or pepper jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper (optional)
- Fresh cilantro, chopped
- Additional sour cream and cheese, for serving
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium heat and sear the chicken for 2-3 minutes per side until golden.
- Remove the chicken and set aside on a plate.
- In the same pot, cook diced onion for 3-4 minutes until translucent.
- Add garlic and jalapeño (if using), and stir for another minute.
- Stir in diced green chiles, ground cumin, oregano, coriander, smoked paprika, white pepper, and cayenne, cooking for about a minute.
- Return the seared chicken to the pot along with the beans, corn, and chicken broth. Stir well and bring to a gentle simmer.
- Cover and let cook for 15-20 minutes or until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in sour cream and cheese until melted into the chili. Adjust seasoning if necessary.
- Ladle into bowls, garnishing with cilantro and extra sour cream or cheese as desired.
Notes
This chili can be customized to fit your taste preferences by adjusting spice levels and adding additional toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 80mg
