Pioneer Woman White Bean Chicken Chili

This hearty White Bean Chicken Chili by Pioneer Woman is prepared using olive oil, onion, poblano peppers, garlic, and white beans. This savory White Bean Chicken Chili recipe is a dinner that takes about 40 minutes to prepare and can serve up to 6 people.

Pioneer Woman White Bean Chicken Chili Ingredients

• 2 tbsp. olive oil
• 1 onion, chopped
• 2 poblano peppers, chopped
• 1 tsp. kosher salt, divided, plus more to taste
• 3 cloves garlic, chopped
• 1 jalapeño, chopped (remove seeds for less spice)
• 1 tbsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. chili powder
• 1/2 tsp. black pepper
• 2 tsp. dried oregano
• 4 cups chicken broth, divided
• 3 tbsp. cornmeal or masa harina
• 2 cans (15 oz. each) white beans, drained and rinsed
• 1 can (4 oz.) chopped green chilis
• 1 cup frozen corn
• 3 cups cooked chicken (from 1 rotisserie chicken)
• 1/2 cup heavy cream
• 2 tbsp. fresh lime juice
• 2 tbsp. chopped cilantro leaves, plus more for serving
• Tortilla chips, shredded Monterey Jack cheese, and sour cream, for serving

How To Make Pioneer Woman White Bean Chicken Chili

1. Heat the Base: Begin by heating the olive oil in a large Dutch oven over medium-high heat, then add the chopped onion and poblano peppers seasoned with ½ tsp of salt, cooking until they start to soften, about 5 minutes.
2. Add Garlic and Jalapeño: Introduce the minced garlic and chopped jalapeño to the pot, cooking them for 2 minutes, ensuring they do not burn.
3. Incorporate Spices: Follow by stirring in the cumin, coriander, chili powder, black pepper, and oregano, cooking everything together for 1 minute to release the fragrant aromas.
4. Prepare the Thickener: In a separate bowl, combine ½ cup of chicken broth with the cornmeal or masa harina, mixing until smooth to avoid lumps.
5. Combine and Simmer: Add this mixture to the pot along with the remaining 3½ cups of chicken broth, white beans, green chilis, and frozen corn, bringing everything to a simmer for 10 minutes, stirring occasionally.
6. Add the Chicken: Mix in the shredded chicken and continue to simmer for an additional 5 minutes to allow the flavors to meld together beautifully.
7. Final Touches: Remove the chili from heat and stir in the heavy cream, fresh lime juice, and chopped cilantro, seasoning with the remaining ½ tsp of salt and adjusting the seasoning as necessary.
8. Serve and Garnish: Serve the chili in bowls, topped with additional cilantro, tortilla chips, shredded Monterey Jack cheese, and a generous dollop of sour cream to enhance the flavors.

Recipe Tips

• Optimize Flavor: Enhance the depth of your chili by toasting the spices in the pot before adding the liquids, allowing them to release more flavor.
• Thicken Consistency: For a thicker chili, mash a portion of the white beans before adding them to the pot, which naturally thickens the broth.
• Cut the Heat: If you find the chili too spicy, stir in a teaspoon of sugar or honey to balance the heat without altering the flavor profile significantly.
• Boost Umami: Add a dash of soy sauce or Worcestershire sauce to the chili to deepen the umami flavor, enhancing the savory notes.

What To Serve With White Bean Chicken Chili

Serve your hearty White Bean Chicken Chili with garlic-roasted sweet potatoes, quinoa salad, grilled zucchini, sautéed kale, and cornbread muffins.

You can also pair it with avocado slices, and pickled red onions for a burst of flavor.

How To Store White Bean Chicken Chili

To Refrigerate: Place the cooled White Bean Chicken Chili in an airtight container and store it in the refrigerator. It will stay fresh and tasty for up to 3 to 4 days.

To Freeze: Cool it completely, then transfer it to freezer-safe bags or containers. It can be stored frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

How To Reheat White Bean Chicken Chili

In The Oven: Preheat your oven to 350°F. Transfer the chili into an oven-safe dish, cover it with foil, and heat for about 20-25 minutes or until piping hot.

In The Microwave: Place the chili in a microwave-safe dish, cover it lightly, and heat on high for 2-3 minutes, stir, then heat for an additional 1-2 minutes or until hot throughout.

In The Air Fryer: Reheat the chili in an air fryer set at 350°F. Transfer it to an air fryer-safe container, cover, and heat for about 5-7 minutes, ensuring it’s heated evenly and thoroughly.

Frequently Asked Questions

Can I Use Different Types of Beans in This Chili?

Yes, you can substitute white beans with other varieties such as kidney beans or black beans. This substitution will not significantly alter the overall flavor or texture of the chili.

What Type of Chicken Works Best for This Recipe?

Shredded rotisserie chicken is ideal for convenience and flavor, but you can also use cooked, diced chicken breast or thighs if preferred. Ensure the chicken is well-cooked before adding it to the chili.

Pioneer Woman White Bean Chicken Chili Nutrition Facts

• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 85 mg
• Sodium: 800 mg
• Total Carbohydrates: 35 g
• Dietary Fiber: 8 g
• Sugars: 5 g
• Protein: 35 g

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Cabbage Soup
• Pioneer Woman Homemade Cream Of Anything Soup
• Pioneer Woman Asparagus Soup