Pioneer Woman White Chicken Chili for Cozy Nights Recipe

Introduction

This Pioneer Woman White Chicken Chili is a comforting and flavorful dish perfect for cozy nights. Packed with tender chicken, creamy beans, and a touch of heat, it’s a hearty meal that warms you from the inside out.

Ingredients

• 3 cups cooked chicken, shredded (rotisserie or leftover)
• 4 cups chicken broth
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and white pepper, to taste
• 1 cup whole milk
• 2 tablespoons cornmeal
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tablespoon olive oil or butter
• Sour cream, for serving
• Fresh cilantro, for garnish
• Lime wedges or tortilla chips, optional

Instructions

1. Step 1: Heat olive oil or butter in a large Dutch oven over medium-high heat. Add diced onion and minced garlic; sauté 2–3 minutes until fragrant.
2. Step 2: Add beans, green chiles, chicken broth, and jalapeño. Season with cumin, salt, and white pepper. Stir and bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer 1½–2 hours, stirring occasionally. Halfway through, add shredded chicken.
4. Step 4: In a small bowl, whisk cornmeal into milk until smooth. Stir mixture into the chili and simmer 10–15 minutes to thicken.
5. Step 5: Add paprika and cayenne pepper if desired. Stir in Monterey Jack cheese until melted and creamy.
6. Step 6: Serve warm topped with sour cream, cilantro, and lime wedges or chips.

Tips & Variations

• Use leftover rotisserie chicken for convenience and extra flavor.
• For a smoother chili, mash some of the beans before adding the rest.
• Adjust heat by adding more jalapeño or cayenne pepper according to your taste.
• Swap whole milk for half-and-half or cream for an even richer texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This chili also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, you can combine all ingredients except milk, cornmeal, and cheese in a slow cooker. Cook on low for 4-6 hours, then stir in the milk-cornmeal mixture and cheese at the end, allowing it to melt before serving.

What can I use instead of Great Northern beans?

Cannellini beans or white kidney beans are excellent substitutes as they have a similar texture and mild flavor that works well in white chili.

Pioneer Woman White Chicken Chili for Cozy Nights Recipe

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★★★★★

4.7 from 55 reviews

Pioneer Woman White Chicken Chili is a cozy, comforting dish perfect for chilly nights. This recipe features shredded chicken, Great Northern beans, green chiles, and a blend of spices simmered to perfection, then enriched with creamy milk and melted Monterey Jack cheese. Garnished with sour cream, fresh cilantro, and optional lime wedges or tortilla chips, this chili is hearty and flavorful with just the right amount of heat.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups cooked chicken, shredded (rotisserie or leftover)
• 4 cups chicken broth
• 2 (15 oz) cans Great Northern beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (4 oz) can diced green chiles
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and white pepper, to taste
• 1 cup whole milk
• 2 tablespoons cornmeal
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tablespoon olive oil or butter

For Serving and Garnish

• Sour cream, for serving
• Fresh cilantro, for garnish
• Lime wedges or tortilla chips, optional

Instructions

1. Sauté Aromatics: Heat olive oil or butter in a large Dutch oven over medium-high heat. Add the diced onion and minced garlic, then sauté for 2–3 minutes until fragrant and softened.
2. Add Base Ingredients: Stir in the drained beans, diced green chiles, chicken broth, and finely chopped jalapeño. Season with cumin, salt, and white pepper. Stir well and bring the mixture to a gentle boil.
3. Simmer Chili: Reduce the heat to low, cover the pot, and let the chili simmer for 1½ to 2 hours. Stir occasionally to prevent sticking. Halfway through the simmering time, add the shredded chicken to the pot.
4. Thicken with Cornmeal Mixture: In a separate small bowl, whisk the cornmeal into the whole milk until smooth. Stir this mixture into the simmering chili and continue cooking for an additional 10–15 minutes to allow the chili to thicken.
5. Add Spices and Cheese: Stir in the paprika and cayenne pepper if you desire extra heat. Then, add the shredded Monterey Jack cheese, stirring until it is completely melted and the chili is creamy.
6. Serve: Ladle the chili into bowls and top with a dollop of sour cream and fresh cilantro. Serve with lime wedges or tortilla chips on the side, if desired, for added zest and crunch.

Notes

• To reduce heat, remove seeds from jalapeño before chopping.
• For a thicker chili, allow it to simmer uncovered in the last 10 minutes.
• If you prefer a spicier version, increase the amount of cayenne pepper or add more jalapeño seeds.
• Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Using rotisserie chicken saves time and adds extra flavor.

Keywords: white chicken chili, Pioneer Woman recipe, chicken chili, Great Northern beans, creamy chili, comfort food, easy chili recipe