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Ghostly White Chicken Chili

Cozy Up with Ghostly White Chicken Chili for Chilly Nights

This creamy Ghostly White Chicken Chili is perfect for chilly nights, offering warmth and comfort with tender chicken and hearty beans.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 2 pounds Chicken Breasts or Thighs Substitute with shredded turkey or leftover roast chicken for variety.
  • 1 medium Yellow Onion Diced before cooking for best results.
  • 3 cloves Garlic Minced before adding to pot to release its essence.
  • 1 can Diced Green Chiles Use canned for convenience.
  • 2 cans Cannellini or Great Northern Beans Drain and rinse before use.
  • 1 cup Sweet Corn Frozen or canned works perfectly.
  • 4 cups Low-Sodium Chicken Broth Choose vegetable broth for a vegetarian alternative.
For Creaminess and Flavor
  • 1 cup Sour Cream Coconut yogurt makes a great dairy-free substitute.
  • 1 cup Shredded Monterey Jack or Pepper Jack Cheese Opt for dairy-free cheese for a similar effect.
For Spice and Seasoning
  • 1 medium Jalapeño Optional; seed and dice to control heat.
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Coriander
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon White Pepper
  • 1/4 teaspoon Cayenne
For Garnish
  • 1/4 cup Fresh Cilantro Optional but highly recommended.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Season the chicken by patting it dry and sprinkling with salt and pepper.
  2. In a large pot, heat a tablespoon of oil over medium-high heat and sear the chicken for 2-3 minutes on each side until golden brown. Transfer to a plate.
  3. Sauté the diced onion in the same pot for about 3-4 minutes until translucent. Add minced garlic and jalapeño (if using) and sauté for another minute.
  4. Stir in the diced green chiles and spices, allowing them to sauté for about 1 minute.
  5. Return the seared chicken to the pot, add the beans, sweet corn, and broth, stirring gently to combine. Bring to a gentle simmer.
  6. Cover and let simmer for 15-20 minutes until chicken is cooked through.
  7. Remove chicken and shred into bite-sized pieces. Return to the pot.
  8. Lower heat and stir in sour cream and cheese until melted.
  9. Serve hot, garnished with cilantro and optionally additional sour cream or cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 32gProtein: 28gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Consider freezing leftovers in individual portions for quick meals.

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