Pioneer Woman White Bean Chicken Chili

One of the best Pioneer Woman recipes is this White Bean Chicken Chili, made with olive oil, onions, poblano peppers, garlic, jalapeño, and white beans. It takes around 37 minutes to prepare and serves 6 people. Serve your White Bean Chicken Chili with cornbread, Charlie Bird Salad, steamed rice, and tortilla chips for a complete and satisfying meal.

To make this White Bean Chicken Chili, Ree Drummond starts by sautéing onions and poblano peppers, then adds spices and other ingredients, simmering them together. The dish is finished with lime juice and cilantro, creating a hearty and flavorful chili.

Whether you are making her Prime Rib Soup, Homemade Cream Of Chicken Soup, or this White Bean Chicken Chili, Pioneer Woman recipes are known for their comforting, home-cooked flavors and straightforward preparation methods.

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. Start Cooking Vegetables: Heat a large Dutch oven over medium-high heat. Add olive oil, onion, and poblano pepper. Season with ½ teaspoon salt. Cook for about 5 minutes until slightly softened, stirring occasionally. Add garlic and jalapeño; cook for 2 more minutes. Add cumin, coriander, chili powder, black pepper, and oregano. Cook for 1 minute until fragrant.
2. Prepare Cornmeal Mixture: In a small cup, mix ½ cup chicken broth with cornmeal or masa harina.
3. Combine Ingredients: Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, green chilis, and frozen corn to the pot. Bring to a simmer and cook for 10 minutes over medium heat, stirring occasionally.
4. Add Chicken: Stir in the cooked chicken. Cook for 5 more minutes.
5. Final Touches: Add heavy cream, lime juice, and cilantro. Remove from heat. Season with the remaining ½ teaspoon of salt, and add more to taste.
6. Serve: Top with additional cilantro, tortilla chips, shredded cheese, and sour cream.

What To Serve With White Bean Chicken Chili

White Bean Chicken Chili pairs well with cornbread, a green salad, steamed rice, or tortilla chips. For a refreshing contrast, add a side of coleslaw or a crisp cucumber salad. Garnishes like shredded cheese, sour cream, and avocado slices also complement the chili’s flavors.

How To Store White Bean Chicken Chili

In The Fridge:

Store White Bean Chicken Chili in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Ensure it’s cooled to room temperature before storing to maintain freshness.

In The Freezer:

To freeze White Bean Chicken Chili, let it cool completely and then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator before reheating.

How To Reheat White Bean Chicken Chili

To reheat White Bean Chicken Chili, transfer it to a pot and warm it over medium heat on the stove, stirring occasionally. If it’s too thick, add a little water or chicken broth. For microwave reheating, use a microwave-safe container and heat in intervals, stirring in between, until thoroughly warmed.

Check out More Recipes From Pioneer Woman:

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