Pioneer Woman White Bean Chicken Chili Recipe

This Pioneer Woman White Bean Chicken Chili is a creamy and easy recipe, which is made with great northern beans and rotisserie chicken. It’s the perfect cozy winter meal, ready in about 30 minutes.

Pioneer Woman White Bean Chicken Chili Ingredients

• 2 tablespoons olive oil
• 1 white or yellow onion, finely diced
• 1 tablespoon minced garlic
• 8 ounces diced green chilis, from a can
• 1 ½ teaspoons cumin
• ¾ teaspoon dried oregano
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2-2 ½ cups low sodium chicken broth
• 2 (15 ounce) cans great northern beans, drained and rinsed
• 1 cup corn
• ¼ cup plain greek yogurt or sour cream
• 2 ½ cups shredded rotisserie chicken
• 1 tablespoon lime juice
• cilantro, avocado & tortilla chips for topping

How To Make Pioneer Woman White Bean Chicken Chili

1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 7-8 minutes, until softened. Add the minced garlic and diced green chilis and cook for 2-3 more minutes until fragrant.
2. Bloom the spices: Stir in the cumin, oregano, paprika, salt, and pepper, and cook for about 30 seconds until fragrant.
3. Build the chili base: Add 2 cups of the chicken broth, the drained and rinsed beans, corn, and Greek yogurt to the pot. Stir everything together.
4. Create the creamy texture: Let the chili simmer for a few minutes. Carefully scoop out about 1 to 1 ½ cups of the chili mixture and transfer it to a blender. Blend until smooth, then pour the pureed mixture back into the pot.
5. Finish and simmer: Stir the shredded chicken into the pot. Let the chili simmer over low heat for 10-15 minutes to allow the flavors to meld. If the chili is too thick, add the remaining ½ cup of broth. Just before serving, stir in the fresh lime juice. Serve hot with your favorite toppings.

Recipe Tips

• How to make it creamier? The blending step is key to the creamy texture. For an even richer chili, you can stir in 2 ounces of softened cream cheese along with the Greek yogurt.
• Can I use dried beans? Yes, but they must be cooked first. You will need about 3 cups of cooked great northern beans to equal two 15-ounce cans.
• How to control the spice level? This chili is very mild. The canned green chilis provide flavor, not heat. To make it spicier, add a diced jalapeño with the onion or a pinch of cayenne pepper with the other spices.
• Can I make this in a slow cooker? Absolutely. Sauté the onion, garlic, and spices on the stovetop first. Then, transfer them to the slow cooker along with the broth, beans, and corn. Cook on low for 4-6 hours. Blend a portion, then stir in the chicken, yogurt, and lime juice during the last 30 minutes of cooking.

What To Serve With White Bean Chicken Chili

This chili is perfect for a topping bar. Set out bowls of:

• Crushed tortilla chips or strips
• Sliced avocado or guacamole
• Shredded Monterey Jack or cheddar cheese
• Sour cream or Greek yogurt
• Sliced jalapeños
• Fresh cilantro

How To Store White Bean Chicken Chili

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making it even better the next day.
• Freeze: This chili freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave.

White Bean Chicken Chili Nutrition Facts

• Serving: 2 cups
• Calories: 434kcal
• Carbohydrates: 18g
• Protein: 47g
• Fat: 21g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Smothered Chicken Recipe
• Pioneer Woman Shredded Chicken Sandwiches Recipe
• Pioneer Woman Sheet Pan Chicken Thighs and Green Beans Recipe