White Chicken Chili Pioneer Woman
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Pioneer Woman White Chicken Chili
The Pioneer Woman’s White Chicken Chili makes a satisfying and comforting meal and is full of flavor.
We just love chili – and the famous Pioneer Woman white chicken chili is a hearty and satisfying dish that puts a wonderful spin on a traditional chili recipe.
You can make it as mild or as hot as you like, topping it with homemade guacamole and serving warm corn tortillas on the side to create a meal you’ll want to cook over and over again.
This chicken chili also tastes great served with cornbread – this Jalapeño Skillet Cornbread tastes incredible and comes together in under half an hour!
What is white chicken chili?
Unlike traditional chili, this chili is made with white beans and chicken, in lieu of the traditional beef and tomatoes.
The beans and chicken are mixed with an amazing blend of chicken broth, herbs and spices to produce a dish with just the right amount of heat for the whole family to enjoy.
This recipe also includes milk, producing a lovely, creamy dish that really hits the spot on those cooler evenings!
Ingredients
- 3 cups Cooked Chicken, shredded
- 1 medium Onion, diced
- 4 cloves Garlics, minced
- 2 4 ounce cans Green Chiles, chopped
- 16 ounces Great Northern Beans, rinsed
- 8 cups Chicken Broth
- 1 medium Jalapeño, sliced
- 1 1/2 tablespoons Ground Cumin
- 1/2 teaspoon Paprika
- 1/2 teaspoon Ground Cayenne Pepper
- pinch of Salt, to taste
- small pinch White Pepper, to taste
- 1 cup Whole Milk
- 2 tablespoons Cornmeal
- 1/2 cup Monterrey Jack Cheese, or to taste
- tablespoon Sour Cream, for garnish
- 1 sprig Chopped Cilantro, for garnish
Directions
- Saute the onions and garlic in a dutch oven medium-high heat for around 2 minutes.
- Add the rinsed beans and chopped green chiles, then pour in the chicken broth.
- Add the sliced jalapenos and season with salt, pepper, and cumin.
- Cover, turn the heat to low and cook for 2 hours, until the beans are done. Add the 3 cups of cooked chicken halfway through the cooking time.
- Once the beans are done, mix the cornmeal with the milk and add it to the chili.
- Cook for 10 more minutes, until thickened.
- Adjust the seasoning to taste, adding cayenne pepper and paprika if required.
- Add the desired amount of Monterey Jack cheese to the pot and stir until melted.
- Serve in a bowl, garnished with cilantro, sour cream and extra cheese, with rolled up warm corn tortillas on the side. Pico de gallo and guacamole also make great accompaniments, if available.
Healthy white chicken chili
In a large pot, over medium-high heat, cook and crumble the ground beef until no longer pink. Add in the cream cheese and stir to combine….
Pioneer woman white chicken chili Pioneer woman white chicken chili Healthy white chicken chili We just love chili – and the famous Pioneer Woman white chicken chili is a hearty and satisfying dish that puts a wonderful spin on a traditional chili recipe.
You can make it as mild or as as you like, topping it with homemade guacamole and serving warm corn tortillas on the side to create a meal you’ll want to cook over and over an.
The Pioneer Woman White Chicken Chili is a pure delight with chicken, beans, and chili. This dish is special due to the unique flavor of chili and creamy sauce. With the chunks of chicken and beans, it is hearty, delicious,… To make this tasty recipe all you need are some fresh ingredients like onions & bell peppers then add your dry ingredients like in & oregano along with a whole lot more savory spices.
Creamy white chicken chili
This is a Pioneer Woman recipe, and it is excellent! I’m not sure why I waited so long to make this, but now that I have, I can’t wait to make it an. The first time we had this was in her store in Oklahoma City and there were several people waiting for us to get our order so they could get their lunch.
It took me several minutes just to talk the chef out of my portion….that’s how good it was!… Use dried beans for chili if you like; just add them with everything else (and remember that you will need extra water from later).
Or use canned beans with no added ingredients — all the flavor comes from your spices and other ingredients anyway, so don’t worry about the canned stuff being too bland.
Slow-Cooker White Chicken Chili
Ingredients
Directions
- Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
- Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
- Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
- To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
Pioneer Woman White Chicken Chili Instant Pot
Ingredients That You’ll Need
- Chicken: You can use fresh or frozen boneless, skinless chicken breasts or chicken thighs for this Pioneer Woman recipe.
- Beans: This Pioneer Woman recipe calls for white beans. You can use Great Northern beans or Cannelini beans. I have also included instructions for using dried beans.
- Green Chiles: If you use canned green chiles, make sure they are labeled mild, not hot, or your chili will be too spicy.
- Chicken Broth: You may use either store-bought or homemade chicken broth. When making chili, it is best to use low-sodium broth to control the level of sodium.
- Spices: For a delicious white chicken chili, add cumin and oregano. These spices add flavor without overwhelming the chili with heat.
- Cream Cheese: The cream cheese gives the chili a creamy, almost cheesy flavor. You must use full-fat or reduced-fat cream cheese, not fat-free cream cheese, as the latter is not as creamy and will not blend well into the soup.
How To Make Pioneer Woman White Chicken Chili Instant Pot?
If Using Dried Beans:
- Put one cup of great northern beans in the pressure cooker with four cups of water. Be sure to close the pressure cooker and close the vent knob.
- Cook for 25 minutes at HIGH pressure. Allow the pressure to naturally release for at least 10 minutes, and then release it. Let the beans drain.
- Put the empty inner pot back into the pressure cooker, keeping the prepared beans to one side.
Instant Pot White Chicken Chili Instructions:
- Add the oil to the pressure cooker, and turn the pressure cooker to saute mode. Allow to heat for a minute or two.
- Add the diced onion, green chiles, cumin, and oregano to the oil and saute for 3-4 minutes, or until the onion is soft. Add the garlic and cook for another minute. Turn off the Instant Pot.
- Pour in 1/2 cup of broth/stock and scrape off any browned bits from the bottom of the Instant Pot.
- Put the remaining broth in the inner pot, along with the canned or cooked white beans and salt. Place the chicken into the liquid.
- Close the Instant Pot and secure the vent knob.
- Cook the chicken on HIGH pressure for 15 minutes if it is fresh, or 20 minutes if it is frozen.
- Let the pressure release for at least 15 minutes after the cooking time has expired.
- After the pressure has been released, remove the chicken from the inner pot to a cutting board and let rest for a few minutes before shredding or chopping into bite-sized pieces.
- About 2 cups of the cooking liquid (it is okay if there are beans in the liquid) should be removed from the inner pot and blended.
- Pour the cream cheese into the blender. Blend until well combined, making sure to leave the lid of the blender partially open so that the steam can escape.
- Stir the blended liquid and shredded chicken back into the inner pot.
- Serve with your favorite toppings, such as sour cream, shredded cheese, pickled jalapenos, diced avocados, fresh lime juice, or cilantro.
