Description
This Pioneer Woman White Chicken Chili is a cozy, creamy one-pot meal made with shredded chicken, white beans, green chiles, and cream cheese. Perfect for chilly nights, it’s rich in flavor, easy to customize, and ideal for weeknight dinners or weekend comfort food. A hearty twist on classic chili with simple pantry staples and bold Southwestern flair.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 cups cooked shredded chicken
2 cans (15 ounces each) Great Northern or Cannellini beans, drained and rinsed
3 cups chicken broth
2 cans (4 ounces each) diced green chiles
1 teaspoon ground cumin
1 teaspoon dried oregano
4 ounces cream cheese, softened
0.5 cup sour cream
Salt and black pepper to taste
Instructions
1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
2. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Add the shredded chicken, white beans, chicken broth, green chiles, cumin, and oregano. Stir to combine.
4. Bring the chili to a gentle simmer and cook uncovered for 15-20 minutes.
5. Reduce the heat to low. Add cream cheese and stir until melted and incorporated.
6. Stir in sour cream and let it warm through, avoiding a boil.
7. Season with salt and pepper to taste.
8. Serve hot with optional toppings like avocado, shredded cheese, cilantro, or tortilla chips.
Notes
This chili gets better as it sits—leftovers are even more flavorful.
You can swap in turkey or ground chicken if that’s what you have on hand.
To make it spicier, add jalapeños or a dash of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 3g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg