Name: Ghostly White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern); 2 cups low-sodium chicken broth; 1 can (4 oz) diced green chilies; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; Salt and pepper, to taste; 1 cup sour cream or cream cheese (room temperature); 1 cup shredded Monterey Jack cheese; Fresh cilantro, for garnish; Sliced jalapeños, for garnish (optional) (optional for added heat)

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I remember the first time I made this Ghostly White Chicken Chili — it felt like a cozy, slightly spooky twist on comfort food that everyone at the table asked for seconds of. This creamy, bright chili uses white beans, tender shredded chicken, and Monterey Jack for a velvety finish. It’s perfect for weeknights, potlucks, or when you want something warming but lighter than a traditional red chili. If you like easy, crowd-pleasing dinners with a little kick, this recipe delivers.

Why you’ll love this dish

This chili checks a lot of boxes: quick, budget-friendly, and adaptable. The base of white beans and green chiles gives it a mellow heat and a creamy texture, while the dairy (sour cream or cream cheese) makes it satisfyingly rich without feeling greasy. It’s great for weeknight dinners, game-day spreads, and meal prep because it reheats beautifully.

“A velvety, comforting bowl that tastes way more complicated than it is — my whole family loved it!” — home cook review

If you’re curious about spins on the classic, try pairing ideas from this stuffed-pepper variation for a fun twist: white chicken chili stuffed peppers.

How this recipe comes together

You’ll sear the chicken, build flavor with aromatics and spices, then simmer the beans and broth until everything melds. After shredding the chicken, finish the pot with cream (sour cream or cream cheese) and shredded Monterey Jack for silky texture. The whole process is straightforward and mostly hands-off during simmering — about 35–45 minutes total from start to finish.

What you’ll need

1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
2 cups low-sodium chicken broth
1 can (4 oz) diced green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper, to taste
1 cup sour cream or cream cheese (room temperature)
1 cup shredded Monterey Jack cheese
Fresh cilantro, for garnish
Sliced jalapeños, for garnish (optional)

Notes and substitutions:

Short on time? Use a rotisserie chicken shredded into the pot near the end.
For a tangier finish, use reduced-fat cream cheese or Greek yogurt (add off heat to avoid curdling).
Prefer more heat? Swap the green chiles for a can of diced hatch chiles or add chipotle in adobo to taste. Also see a roasted-garlic twist here: white chicken chili with roasted garlic.

Step-by-step instructions

Heat 1 tablespoon olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper.
Sear the chicken for 5–7 minutes per side until cooked through (internal temperature 165°F). Remove to a plate and let cool.
In the same pot, sauté the diced onion 3–4 minutes until translucent. Add the minced garlic and cook 1 minute until fragrant.
Add the drained white beans and the diced green chilies. Stir to combine with the aromatics.
Pour in 2 cups low-sodium chicken broth and bring to a gentle boil.
Stir in 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon smoked paprika. Reduce heat and simmer about 10 minutes so the flavors meld.
While the chili simmers, shred the cooled chicken with two forks.
Return shredded chicken to the pot and stir to combine. Lower the heat.
Stir in 1 cup sour cream or softened cream cheese until fully incorporated. Keep the mixture warm but do not boil to prevent dairy from separating.
Add 1 cup shredded Monterey Jack cheese and stir until melted and creamy. Taste and adjust seasoning with salt, pepper, or extra spices.
Remove from heat and let rest a few minutes before serving to thicken slightly.

Best ways to enjoy it

Serve in wide soup bowls with a handful of chopped cilantro and optional sliced jalapeños for heat. Great accompaniment ideas:

Tortilla chips or warm corn tortillas for scooping.
A squeeze of lime brightens the bowl.
Top with avocado slices or pickled red onion for contrast.
For a heartier meal, ladle the chili over steamed rice or baked potatoes.

Storage and reheating tips

Refrigerator: Cool the chili to room temperature, then store in airtight containers for 3–4 days. Refrigerate within two hours of cooking.
Freezer: Freeze in a freezer-safe container for up to 3 months. Leave some headspace — the chili will expand. Thaw overnight in the fridge before reheating.
Reheating: Gently warm on the stovetop over low-medium heat, stirring occasionally until it reaches 165°F. Avoid high heat to prevent dairy separation; if it looks slightly grainy, whisk in a splash of broth to smooth it.

Food safety note: cooked chicken should reach 165°F; when reheating leftovers, bring them to 165°F before serving.

Pro chef tips

Brown the chicken well at the start. That fond (the browned bits) lifts flavor when you deglaze with the broth.
Use room-temperature cream cheese or sour cream — it incorporates more smoothly and reduces risk of curdling.
If you want a silkier texture, pulse half the beans in a blender or with an immersion blender before adding them back.
For faster weeknight prep, shred rotisserie chicken and add it at step 8. For a smoky layer, finish with a pinch of smoked paprika or a touch of chipotle.
Explore other protein ideas for inspiration, like this chimichurri chicken thighs recipe: chimichurri chicken thighs.

Creative twists

Spinach & White Bean: Stir in a couple of handfuls of baby spinach at the end for color and nutrition — it wilts in seconds. See a spinach-centered version here: white chicken chili with spinach.
Green Chile & Tomatillo: Add roasted tomatillos and extra green chiles for a tart, zesty profile.
Vegan swap: Replace chicken with mushrooms or jackfruit, use vegetable broth, and swap dairy for vegan cream cheese and vegan shredded cheese.

Your questions answered

Q: Can I make this in a slow cooker?
A: Yes. Sear the chicken and onions first for flavor, then transfer everything to a slow cooker. Cook on low 4–6 hours or high 2–3 hours. Stir in dairy and cheese at the end, off heat if possible.

Q: What is the best dairy choice — sour cream or cream cheese?
A: Both work. Sour cream gives a tangier finish and thinner texture; cream cheese makes the chili richer and thicker. If using sour cream, add it off heat or on very low heat to avoid separation.

Q: Is this recipe kid-friendly?
A: Absolutely. Omit jalapeños and reduce or skip the chili powder for a milder bowl. The creamy texture tends to be popular with kids.

Q: Can I use canned chicken?
A: Yes — drain and add canned chicken near the end of cooking. Flavor will be slightly different but still tasty.

Conclusion

This Ghostly White Chicken Chili is a simple, flexible recipe that delivers creamy comfort without hours of work. If you want to compare techniques or try another acclaimed version, check out this Award Winning White Chicken Chili – Panning The Globe. For a classic creamy white chili approach and extra inspiration, see this Creamy White Chili Recipe.