Print

Pioneer Woman White Bean Chicken Chili

Pioneer Woman White Bean Chicken Chili - recipe card
Print Recipe

This hearty white bean chicken chili is a comforting, creamy one-pot meal that comes together quickly. Tender shredded chicken, creamy cannellini beans, and a rich broth flavored with green chiles and warm spices make a satisfying bowl that’s perfect for a weeknight dinner or game day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 4 cups low-sodium chicken broth
  • 2 (4-ounce) cans diced green chiles
  • 1 pound boneless, skinless chicken breasts
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1/2 cup heavy cream
  • 1/2 cup frozen corn kernels (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • For serving: shredded Monterey Jack cheese, fresh cilantro, lime wedges, sour cream or Greek yogurt, tortilla chips

Instructions

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and just starting to brown at the edges, about 5-6 minutes. This builds a savory flavor base.
  2. Add the minced garlic, ground cumin, dried oregano, chili powder, and cayenne (if using). Cook for 30-60 seconds until fragrant, stirring constantly to prevent burning. You should smell the spices blooming.
  3. Pour in the chicken broth and add the diced green chiles. Bring the liquid to a simmer over high heat, then reduce heat to medium-low to maintain a gentle simmer.
  4. Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cover and let the chicken poach gently for 15-20 minutes, or until the internal temperature reaches 165°F / 74°C. The chicken should be cooked through but still tender.
  5. Carefully transfer the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-size pieces. Set aside.
  6. Add the drained and rinsed cannellini beans to the pot. Stir in the shredded chicken back along with any accumulated juices.
  7. Stir in the heavy cream and optional corn kernels. Simmer uncovered over medium-low heat for another 10-15 minutes, allowing the flavors to meld and the chili to thicken slightly. Stir occasionally to prevent sticking.
  8. Season with kosher salt and freshly ground black pepper to taste. Start with 1 teaspoon salt, then adjust. The chili should be creamy and lightly thickened, not soupy.
  9. Serve hot, garnished with shredded Monterey Jack cheese, fresh cilantro, a squeeze of lime, and a dollop of sour cream or Greek yogurt. Tortilla chips on the side add crunch.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it sits; add a splash of chicken broth when reheating to loosen it. Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheating: Reheat on the stovetop over medium-low heat, stirring frequently, until hot throughout (165°F / 74°C). Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway, until steaming.

Nutrition

Keywords: white bean chicken chili, chicken chili, Pioneer Woman recipe, white chicken chili, creamy chili, cannellini bean chili, stovetop chili, weeknight dinner, game day chili, comfort food, one-pot meal, green chile chili

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-white-bean-chicken-chili/