Pioneer Woman White Chicken Chili

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I’ve made a lot of chili recipes over the years, but this Pioneer Woman White Chicken Chili is one I keep coming back to. It’s creamy, hearty, full of Southwestern flavor, and the perfect balance between comfort food and zesty brightness. Whether I’m feeding my family on a chilly weeknight or making a big pot for a weekend gathering, this recipe always delivers.

The best part? It comes together easily with pantry staples like canned beans, corn, and rotisserie chicken. I love how the flavors deepen as it simmers, and that first spoonful with melted cheese, tangy sour cream, and a slice of jalapeño on top—absolutely irresistible.

Why You’ll Love This Pioneer Woman White Chicken Chili

This chili isn’t your average bowl of red. It swaps out the traditional ground beef and tomato base for tender shredded chicken, white beans, and green chiles in a creamy, savory broth. It’s cozy without being heavy and is surprisingly adaptable. Whether you want it spicy or mild, dairy-free or extra cheesy, there’s room to make it your own.

Plus, it’s a one-pot wonder. Fewer dishes, more flavor. And if you have leftovers (big “if”), it tastes even better the next day.

What Kind of Chicken Should I Use?

Rotisserie chicken is my go-to here because it saves time and has great flavor. But if you have leftover baked or grilled chicken breasts or thighs, feel free to shred those up instead. You can also cook raw chicken directly in the pot and shred it after simmering—just make sure it’s cooked through.

Options for Substitutions

• Beans: Great Northern beans, navy beans, or cannellini all work well.
• Dairy: For a dairy-free version, skip the sour cream and cheese, and use coconut cream or a dairy-free creamer for the base.
• Chicken: Swap chicken for turkey if that’s what you have on hand.
• Spice Level: Dial the heat up or down by adjusting the amount of jalapeño or green chiles.
• Corn: Fresh, frozen, or canned all work—just drain if using canned.

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Ingredients for This Pioneer Woman White Chicken Chili

Shredded Chicken: The heart of this chili. Tender shredded chicken (preferably rotisserie) gives a rich, savory base and speeds up the cooking process.

White Beans: These add creaminess and body. I like using cannellini or Great Northern beans because they hold their shape well but still break down slightly for a velvety texture.

Corn: A pop of sweetness that balances the heat and adds a nice texture. Frozen or canned both work well.

Chicken Broth: The foundation of the soup. It brings all the flavors together and keeps the chili light yet deeply flavorful.

Green Chiles: Mildly spicy, smoky, and tangy—these canned green chiles infuse the chili with Southwestern character.

Onion and Garlic: Classic aromatics that build a flavorful base when sautéed. They add depth to the chili.

Cumin, Oregano, and Chili Powder: This spice trio delivers warmth, earthiness, and a gentle kick.

Cream Cheese and Sour Cream: These make the chili wonderfully creamy and rich, giving it that signature white chili finish.

Jalapeño: Optional but highly recommended if you love a little heat. Adds brightness and zip.

Shredded Cheddar: For topping—melts into the chili for added richness and flavor.

Cilantro: A fresh finish that lifts the whole dish right before serving.

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Step 1: Sauté the Aromatics

In a large Dutch oven or soup pot, heat a bit of oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 2: Add the Spices

Sprinkle in the cumin, chili powder, and oregano. Stir everything together and let the spices toast slightly to release their flavors. This step builds a strong, flavorful base.

Step 3: Pour in the Broth and Beans

Add your chicken broth, green chiles, and drained white beans. Stir everything together and bring to a simmer. Let it cook for about 10 minutes so the flavors can blend.

Step 4: Stir in Chicken and Corn

Add the shredded chicken and corn. Simmer for another 10-15 minutes until everything is heated through and the chili thickens a bit.

Step 5: Make It Creamy

Turn the heat to low. Stir in the cream cheese and sour cream, mixing until the cheese is fully melted and incorporated. You’ll notice the chili turning luxuriously creamy.

Step 6: Adjust and Taste

Taste and adjust the seasoning with salt and pepper. If you like heat, add chopped jalapeño at this point. Simmer a bit longer if needed to reach your desired consistency.

Step 7: Serve and Top

Ladle into bowls and top with shredded cheddar, fresh cilantro, and extra jalapeño slices. A small dollop of sour cream or squeeze of lime adds a final burst of flavor.

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How Long to Prepare the Pioneer Woman White Chicken Chili

Prep Time: If you’re using rotisserie chicken and canned ingredients, prep is quick and easy. It takes about 10 to 15 minutes to chop the onion, garlic, jalapeño, and gather everything else.

Cook Time: The chili needs around 25 to 30 minutes on the stove. That includes sautéing aromatics, simmering the broth and beans, and stirring in the creamy elements at the end. From start to finish, you can have this chili ready in about 40 to 45 minutes.

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Tips for Perfect White Chicken Chili

• Use rotisserie chicken for maximum flavor with minimal effort.
• Don’t skip the cream cheese—it’s the key to a rich, velvety texture.
• Simmer slowly to let the spices and aromatics bloom without scorching the dairy.
• Taste as you go, especially before adding more spice or salt.
• Add toppings generously. Cheddar, cilantro, and jalapeño take this dish to the next level.

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Watch Out for These Mistakes While Cooking

• Adding dairy too early: This can cause it to curdle. Always reduce heat before adding cream cheese or sour cream.
• Using too much broth: White chili should be thick and hearty, not watery.
• Overcooking the chicken: If you’re cooking raw chicken in the chili, avoid boiling too long or it can become stringy.
• Not draining canned beans or corn: This can dilute the flavor and make the texture too loose.
• Skipping seasoning adjustments: Always taste before serving and tweak the salt, spice, and acid to your preference.

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What to Serve With Pioneer Woman White Chicken Chili?

1. Buttermilk Cornbread

Its slightly sweet and crumbly texture is perfect for soaking up chili.

2. Tortilla Chips and Guacamole

Add some crunch and creaminess with this simple combo.

3. Mexican Rice

A side of seasoned rice rounds out the meal and adds more substance.

4. Grilled Cheese Sandwiches

The melty, golden sandwich pairs surprisingly well with a creamy chili.

5. Simple Green Salad

Keep it fresh with a crisp salad topped with lime vinaigrette to balance the richness.

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Storage Instructions

Refrigerator: Store leftover chili in an airtight container for up to 4 days. The flavors get even better the next day. Reheat gently on the stove or in the microwave.

Freezer: This chili freezes well too. Let it cool completely, then transfer to freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove, stirring often to reincorporate the creamy base.

Reheating Tip: Add a splash of broth or milk when reheating to loosen it up and bring back that silky texture.

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Estimated Nutrition

Per Serving (1.5 cups):

• Calories: 410
• Protein: 28g
• Fat: 20g
• Saturated Fat: 9g
• Carbohydrates: 28g
• Fiber: 7g
• Sugar: 4g
• Sodium: 710mg
• Cholesterol: 80mg

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Frequently Asked Questions

What if I don’t have cream cheese?

You can substitute with heavy cream or a dairy-free creamer if needed, but cream cheese gives the best consistency.

Can I make this in a slow cooker?

Yes! Sauté the aromatics first, then add everything except dairy to the slow cooker. Cook on low for 4-5 hours. Stir in dairy at the end.

How spicy is this chili?

It’s mild to medium by default. You can spice it up with extra jalapeño or tone it down by leaving it out.

Can I make this ahead of time?

Definitely. It stores well and tastes even better the next day. Just reheat gently to preserve the creamy texture.

Is this gluten-free?

Yes, as long as your chicken broth and canned ingredients are certified gluten-free.

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Conclusion

This Pioneer Woman White Chicken Chili is the kind of recipe that checks every box: easy, comforting, flavorful, and completely customizable. Whether you’re craving a quick weeknight dinner or preparing for a cozy Sunday meal, it’s a guaranteed crowd-pleaser. The creamy base, bold spices, and tender chicken make every bite satisfying. Don’t forget the toppings—they bring the whole bowl to life!

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