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GHOSTLY WHITE CHICKEN CHILI

GHOSTLY WHITE CHICKEN CHILI
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Smoky, creamy white chicken chili with fire-roasted chiles, tender chicken, and melted cheese. Perfect Halloween-themed comfort food.

Ingredients

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  • 1½ pounds boneless, skinless chicken breast or thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium jalapeño (about 2 oz), seeded and diced
  • 2 (4 oz) cans diced green chiles
  • 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
  • 1½ cups sweet corn (frozen or fresh)
  • 3 cups low sodium chicken broth
  • 1 cup sour cream
  • 1½ cups shredded Monterey Jack or pepper jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground white pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Salt to taste
  • 1 tablespoon olive oil
  • Fresh cilantro, extra sour cream, cheese, lime wedges for serving

Instructions

  1. Pat chicken completely dry with paper towels and season both sides with salt and pepper. Heat olive oil in 5-6 quart pot over medium-high heat. Sear chicken 4-5 minutes per side until deeply golden brown. Remove to plate.
  2. Reduce heat to medium. Add diced onion and cook 4-5 minutes until softened. Add garlic and jalapeño, stirring for 1 minute until fragrant. Watch carefully so garlic doesn’t burn.
  3. Pour in green chiles. Add cumin, oregano, coriander, smoked paprika, white pepper, and cayenne. Stir for 1 minute until spices darken slightly and smell aromatic.
  4. Return chicken to pot. Add beans and corn, then pour in chicken broth. Stir to combine.
  5. Increase heat until bubbling, then reduce to gentle simmer. Cover and cook 20-25 minutes until chicken reaches 165°F internal temperature.
  6. Remove chicken to cutting board and shred with two forks. Return shredded chicken to pot.
  7. Remove pot completely from heat to prevent curdling. Stir in sour cream and shredded cheese until melted and silky smooth.
  8. Taste and adjust salt. Chili should be thick enough to coat the back of a spoon. Ladle into bowls and top with cilantro, extra sour cream, cheese, and lime wedges.

Notes

  • Smoked paprika is essential for that smoky, campfire flavor that makes this chili special.
  • Pat chicken dry before searing so it browns instead of steams.
  • Remove pot from heat before adding dairy to prevent curdling.
  • Can substitute rotisserie chicken: skip searing and add 3-4 cups shredded chicken in Step 6.
  • For dairy-free: use coconut milk instead of sour cream and dairy-free cheese.

Nutrition

Find it online: https://www.benefitiany.com/ghostly-white-chicken-chili/