Pioneer Woman White Chili

There’s something incredibly comforting about a warm bowl of white chili, especially when it comes from a beloved name like The Pioneer Woman. I’ve enjoyed making this white chili for gatherings and cozy weeknight dinners alike. It’s creamy, packed with flavor, and offers a delightful twist on traditional chili that everyone seems to love. If you’ve been looking for a recipe that brings heartwarming vibes and is surprisingly easy to whip up, this one is definitely a winner.

Why you’ll love this dish

Why should you give this recipe a try? For starters, it’s an excellent weeknight meal, coming together in about 30-40 minutes. With its rich and creamy texture, it’s a dish that pleases both children and adults, making it perfect for family dinners or even a cozy gathering with friends. Plus, using chicken and white beans makes it a healthy alternative to traditional chili, while still keeping it hearty and filling.

“This white chili is a game-changer! So easy to make, and the flavors just sing. Even my picky eater loved it!”

The cooking process explained

Making Pioneer Woman White Chili is straightforward and fun. You’ll start by sautéing the vegetables and chicken, then layering in the spices and beans. The magical moment happens when everything simmers together, allowing the flavors to meld beautifully. Finally, you finish it off with corn and heavy cream for that rich, luscious finish. It’s as simple as sauté, mix, simmer, and enjoy!

What you’ll need

Gather these ingredients to bring this creamy white chili to life:

• 2 lbs chicken breast, cut into bite-sized pieces
• 1 onion, chopped (yellow or sweet)
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn, fresh or frozen
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• Optional: juice of 1 lime for brightness
• Optional: 1 cup shredded Monterey Jack cheese for melty garnish
• Optional: fresh cilantro for garnish

Feel free to swap in different beans or adjust the spices to fit your taste!

Step-by-step instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, cooking until it becomes translucent, about 4 to 5 minutes.
3. Stir in the minced garlic and let it sauté for 30 to 60 seconds until it becomes fragrant.
4. Add the chicken pieces to the pot, cooking and stirring occasionally until they are lightly browned and nearly cooked through, which should take about 6 to 8 minutes.
5. Sprinkle in cumin, oregano, chili powder, salt, and black pepper. Stir well to coat the chicken with the spices and allow them to bloom for about 1 minute.
6. Add in the drained and rinsed white beans and can of green chilies, stirring to combine.
7. Pour in the chicken broth, scraping the bottom of the pot to incorporate all the flavorful bits. Bring to a gentle simmer and let it cook for 8 to 10 minutes so all the flavors meld together.
8. Stir in the corn and heavy cream, allowing it to heat through for an additional 2 to 3 minutes without boiling.
9. If using, finish with a squeeze of lime juice and taste to adjust seasoning.
10. Serve hot, garnished with shredded Monterey Jack cheese and chopped cilantro if desired.

Best ways to enjoy it

This white chili is delightful on its own, but you can elevate the experience by serving it with:

• Crunchy tortilla chips for dipping
• A fresh garden salad for a light side
• Warm cornbread or crusty bread to soak up all the creamy goodness
• Sliced avocado or jalapeños for those who like a bit of a kick

Storage and reheating tips

Storing leftovers? No problem! Make sure to let your chili cool completely before placing it in an airtight container. It can stay fresh in the refrigerator for up to 3-4 days. For longer storage, this chili freezes beautifully. Just transfer it to a freezer-safe container, and it will keep for up to 3 months. When reheating, gently warm it on the stove over low heat, adding a splash of chicken broth if needed to restore its creamy texture.

Helpful cooking tips

• To save on prep time, consider using rotisserie chicken instead of raw chicken breasts. Just shred it and add it in during the final steps.
• For an extra touch of flavor, allow the spices to sauté a little longer to develop their aroma before adding the beans and broth.
• If you enjoy heat, add diced jalapeños or a bit of cayenne pepper for an extra kick.

Creative twists

Have fun customizing your white chili! You can try:

• Adding diced carrots or bell peppers for more texture and nutrients.
• Swapping chicken for turkey or even a meat alternative for a vegetarian version.
• Drizzling a little chipotle sauce on top for a smoky flavor boost.
• Mixing in some fresh spinach or kale right before serving for added greens.

Common questions

How long does it take to prepare Pioneer Woman White Chili?

From start to finish, you can have this dish ready in about 30-40 minutes, making it a great option for busy evenings.

Can I use different types of beans?

Absolutely! While cannellini and great northern beans are commonly used, feel free to swap in black beans or pinto beans based on your preferences.

What’s the best way to store leftovers?

Cool the chili completely and store it in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 3 months, just remember to thaw it in the fridge before reheating.

White Chili

A creamy and flavorful twist on traditional chili, perfect for weeknight dinners or cozy gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 lbs chicken breast, cut into bite-sized pieces
• 1 each onion, chopped (yellow or sweet)
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
• 1 can (4 oz) green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup corn, fresh or frozen

Spices

• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Cooking

• 2 tablespoons olive oil

Optional Garnishes

• 1 each lime, juice of For added brightness
• 1 cup shredded Monterey Jack cheese For melty garnish
• fresh cilantro For garnish

Method

 

Preparation

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion, cooking until it becomes translucent, about 4-5 minutes.
3. Stir in the minced garlic and let it sauté for 30-60 seconds until fragrant.
4. Add the chicken pieces to the pot, cooking and stirring occasionally until lightly browned and nearly cooked through, about 6-8 minutes.
5. Sprinkle in cumin, oregano, chili powder, salt, and black pepper. Stir well to coat the chicken and bloom the spices for about 1 minute.
6. Add in the drained and rinsed white beans and can of green chilies, stirring to combine.

Cooking

1. Pour in the chicken broth, scraping the bottom of the pot to incorporate all flavorful bits. Bring to a gentle simmer and cook for 8-10 minutes.
2. Stir in the corn and heavy cream, allowing it to heat through for an additional 2-3 minutes without boiling.
3. If using, finish with a squeeze of lime juice and taste to adjust seasoning.

Serving

1. Serve hot, garnished with shredded Monterey Jack cheese and chopped cilantro if desired.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gSodium: 800mgFiber: 8gSugar: 2g

Notes

For convenience, consider using rotisserie chicken. For additional flavor, allow spices to sauté longer before adding beans and broth. For extra heat, add diced jalapeños or cayenne pepper.

Tried this recipe?

Let us know how it was!