This White Chicken Chili recipe brings the warmth and heartiness of classic comfort food right to your kitchen, reminiscent of the beloved Pioneer Woman’s style of cooking. Easy to make on the stovetop or in a slow cooker, this chili boasts a creamy, flavorful broth, tender shredded chicken, sweet corn, and a gentle kick from green chilies. It’s a family-friendly dish perfect for chilly evenings or casual gatherings.
If you’re a fan of hearty, flavorful meals, you’ll also love our Easy Chili Recipe and robust Chili Con Carne recipes!
A comforting bowl of White Chicken Chili with a spoon, showcasing its creamy texture and hearty ingredients.
The Best White Chicken Chili Recipe – Pioneer Woman Style
This White Chicken Chili is truly exceptional. It perfectly balances the comforting aspects of chili with the smooth, rich texture of soup. Imagine the best of both worlds in one bowl! The broth achieves an incredible creaminess, creating a soothing backdrop for the mild heat of green chilies. Sweet corn kernels burst with flavor, complementing the juicy, shredded chicken, all brought together by a simple yet perfectly balanced seasoning blend.
It’s a dish that’s guaranteed to become a family favorite, and you might find yourself wanting to lick the bowl clean!
Step-by-Step Guide to Making White Chicken Chili
For ingredient measurements and detailed instructions, please refer to the recipe card located at the end of this post.
First, build your flavor base by sautéing aromatic vegetables. In a large pot or Dutch oven, melt butter over medium heat. Add diced onions and jalapeño peppers, cooking until softened. Stir in minced garlic and cook until fragrant, about one minute.
Sautéing diced onions and jalapeno peppers in butter in a skillet to start building the flavor base for white chicken chili.
Create a roux to thicken the chili. Sprinkle flour over the softened vegetables and cook for about 2 minutes, stirring constantly. This step helps to eliminate the raw flour taste and ensures a smooth, creamy chili. Gradually whisk in chicken broth, followed by half and half, adding them in small increments and stirring continuously to prevent lumps.
Optional Creamy Bean Boost: For an extra creamy texture reminiscent of some Pioneer Woman recipes known for their richness, consider pureeing one cup of cannellini beans with a bit of chicken broth. Add this mixture to the pot along with the remaining whole cannellini beans. Alternatively, you can add all beans whole for a slightly chunkier chili.
Cannellini beans before and after being pureed with chicken broth, an optional step to enhance the creaminess of the white chicken chili.
Infuse with Flavor: Stir in the seasonings – chili powder, cumin, oregano, mustard powder, cayenne pepper, salt, pepper, and red pepper flakes – along with hot sauce, Worcestershire sauce, and canned green chilies. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes to allow the flavors to meld deeply.
Add Chicken and Corn: Introduce the chicken breasts and drained corn to the pot. Simmer gently for another 15-20 minutes, or until the chicken is cooked through. Avoid boiling rapidly, as this can make the chicken tough.
Adding shredded chicken and sweet corn to the simmering white chicken chili, completing the main ingredients before the final creamy touch.
Shred Chicken and Creamy Finish: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the chili. Reduce the heat to low and gently stir in softened cream cheese until it’s completely melted and incorporated, creating that signature creamy white chicken chili texture.
Stirring softened cream cheese into the white chicken chili to achieve a rich and creamy texture, a key step in the recipe.
Serve and Enjoy: Taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings like sour cream, shredded cheese, or a sprinkle of fresh cilantro. For a truly comforting meal, pair it with warm cornbread, just like you might find on the Pioneer Woman’s ranch!
Bean Talk: To Rinse or Not to Rinse?
- For this White Chicken Chili, draining the cannellini beans is essential, but rinsing is optional. Rinsing can reduce the sodium content of the dish if you are watching your salt intake.
- We recommend draining the beans well, but rinsing is a matter of personal preference.
Customize Your Chili: Delicious Additions
- Beans: Explore different beans! Black beans or pinto beans can be excellent alternatives or additions for a varied texture and flavor profile.
- Vegetables: Boost the nutritional value and flavor complexity by adding vegetables like mushrooms, zucchini, celery, carrots, parsnips, or even sweet potatoes. These additions bring a delightful heartiness to the chili.
- Meat: Utilize leftover cooked chicken, rotisserie chicken, or even leftover turkey to simplify preparation. For the richest broth flavor, consider using bone-in chicken breasts or thighs.
- Garnishes: The topping possibilities are endless! Set up a garnish bar with sour cream, shredded cheese, lime wedges, diced avocado, crushed Fritos or tortilla chips, and fresh cilantro to let everyone customize their bowl.
Pro Tips for Perfect White Chicken Chili
- Flavor Enhancers: Don’t skip the Worcestershire sauce, mustard powder, and hot sauce! These ingredients act as flavor boosters, adding depth and complexity without being overtly noticeable. We recommend Frank’s hot sauce for a classic touch.
- Jalapeño Heat Control: To reduce the spiciness of jalapeños, remove the white membrane and seeds before dicing.
- Spice It Up: For those who love extra heat, increase the amount of hot sauce and cayenne pepper. Add spices gradually, tasting as you go, to reach your desired spice level.
- Make-Ahead Magic: White Chicken Chili is an ideal make-ahead dish. Prepare it up to two days in advance and simply reheat on the stovetop when ready to serve. The flavors often meld and deepen overnight!
- 📘 Find this recipe in the “Let’s Eat!” cookbook, page 98, for more cozy recipes.
Storage Instructions
A serving bowl of white chicken chili with a spoon, highlighting its rich and creamy texture, perfect for a comforting meal.
Essential Kitchen Tools
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More Comfort Food Recipes to Try
A bowl of Chili Con Carne topped with cheese and sour cream, inviting you to try another hearty chili recipe. Chili Con Carne
Baked Ravioli in a white casserole dish, suggesting another easy and comforting baked pasta dish. Baked Ravioli
A pot of Easy Chili Recipe with a ladle, served with Fritos, showcasing a classic and simple chili option. Easy Chili Recipe
Pepper Steak in a skillet, a savory and flavorful stir-fry dish with peppers and onions. Pepper Steak
Chicken Enchiladas in a casserole dish, cheesy and flavorful, perfect for a family dinner. Chicken Enchiladas
Chicken Fajitas in a skillet, colorful and sizzling with bell peppers and seasoned chicken strips. Chicken Fajitas
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White Chicken Chili Recipe Card
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Rating: 5 stars based on 172 ratings
Servings: 12 cups
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This White Chicken Chili recipe is easy to prepare on the stovetop or in a Crock-Pot! It features a supremely creamy white broth enriched with cream cheese, green chilies, sweet corn, tender shredded chicken, and a blend of simple seasonings, perfect for a comforting meal reminiscent of Pioneer Woman’s home-style cooking.
Ingredients
Seasonings
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 pinch red pepper flakes
Chili
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 large jalapeño pepper, seeded and diced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken broth
- ⅓ cup half and half
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 (4 oz.) cans mild green chilies, undrained
- 1 ½ lbs bone-in skinless chicken breast, see notes
- Salt and pepper to taste
- 1 (15.25 oz.) can whole kernel sweet corn, drained (or frozen corn)
- 8 oz cream cheese, softened
Garnish Options
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey Jack or Pepper Jack cheese
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Equipment
- 4 1/2-quart pot or Dutch oven
- Measuring spoons and cups
- Knife and cutting board
- Can opener
- Optional: Food processor or blender (for pureeing beans)
Instructions
- Combine Seasonings: In a small bowl, mix together chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set aside.
- Sauté Aromatics: Melt butter in a 4 1/2-quart pot over medium heat. Add diced onions and jalapeño pepper and cook for 5 minutes, until softened. Add minced garlic and cook for 1 minute until fragrant.
- Create Roux: Sprinkle flour over the vegetables and cook for 2 minutes, stirring constantly until the raw flour smell disappears.
- Add Liquids: Gradually pour in chicken broth in small splashes, stirring continuously to avoid lumps. Stir in half and half in the same manner.
- Optional Bean Creaminess: For a creamier chili, reserve 1 heaping cup of drained cannellini beans and blend with ½ cup chicken broth until smooth. Add this puree to the pot along with the remaining whole beans. If skipping this step, add all beans whole.
- Flavor Infusion: Add the seasoning mixture, hot sauce, Worcestershire sauce, and green chilies to the pot. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Cook Chicken and Corn: Season both sides of chicken breasts with salt and pepper. Add chicken and drained corn to the pot. Simmer gently for 15-20 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C). Stir occasionally to prevent beans from sticking to the bottom.
- Shred Chicken: Remove chicken from the pot and shred with two forks. Return shredded chicken to the chili.
- Creamy Finish: Reduce heat to low and stir in softened cream cheese until fully melted and the chili is creamy.
- Serve: Taste and adjust seasonings as needed. Serve hot with cornbread and your favorite garnishes.
Recipe Notes
Pro Tips:
- Chicken: Bone-in chicken breast or chicken thighs provide the most flavor to the broth. You can substitute with 2 large boneless/skinless chicken breasts or 2 ½ cups cooked/leftover chicken.
- Beans: Rinsing cannellini beans is optional to reduce sodium.
- Green Chilies: Use mild green chilies unless you prefer a spicier chili.
- Cream Cheese: Ensure cream cheese is fully softened for smooth melting. Neufchâtel cheese or light cream cheese can be used as alternatives.
- Jalapeños: Remove the white membrane and seeds from jalapeños for less heat.
- 📘 Recipe also available on page 98 of “Let’s Eat!” cookbook.
Crock Pot Method:
- Reduce broth to 5 ½ cups if using a Crock-Pot to prevent a thin chili, as less liquid evaporates during slow cooking. Consider adding ½ bouillon cube for concentrated flavor.
- Sauté onions and jalapeños in butter as directed, then add garlic and flour, cooking for 2 minutes. Set aside.
- Optional: Puree 1 cup of beans with ½ cup broth.
- In a Crock-Pot, combine chicken, sautéed vegetables, chicken broth, pureed and whole beans, hot sauce, Worcestershire sauce, green chilies, corn, and seasonings.
- Cook on low for 8 hours or high for 4 hours.
- Remove and shred chicken, then return to Crock-Pot.
- Stir in softened cream cheese and half and half.
- Cover and cook on high for 10 minutes, stir, and serve.
Storage:
- Nutritional information is per cup. Recipe yields approximately 12 cups.
Nutrition Information
Calories: 302kcal, Carbohydrates: 28g, Protein: 21g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 765mg, Potassium: 769mg, Fiber: 5g, Sugar: 4g, Vitamin A: 544IU, Vitamin C: 16mg, Calcium: 95mg, Iron: 3mg
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Course: Main Course
Cuisine: American
Author: Stephanie
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Published by Stephanie on March 16, 2022 — 389 Comments
