White Chicken Chili Pioneer Woman
This creamy, comforting White Chicken Chili is perfect for busy weeknights. A nourishing stovetop meal packed with white beans, chicken, and Tex-Mex flavor that’s as cozy as it is customizable.
Equipment
- Large Pot
- Knife
- Cutting board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 boneless chicken breasts
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans drained and rinsed
- 4 cups low-sodium chicken broth
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp salt and pepper to taste
- 1/2 cup Greek yogurt or cream cheese
- 1 lime juice only
- Fresh cilantro chopped, for garnish
- Shredded Monterey Jack cheese optional topping
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft and fragrant.
- Stir in garlic and cook for another 30 seconds until aromatic.
- Add chicken breasts, season with salt and pepper, and sear for 2–3 minutes per side until golden.
- Pour in chicken broth. Add green chilies, cumin, chili powder, and paprika. Stir and scrape up browned bits from bottom.
- Bring to a simmer, cover, and cook for 15–20 minutes until chicken is tender and cooked through.
- Remove chicken, shred with two forks, then return to pot with white beans. Stir well.
- Reduce heat to low. Stir in Greek yogurt (or cream cheese) until smooth and creamy. Do not boil.
- Squeeze in lime juice, adjust seasoning if needed, and serve garnished with cilantro and cheese.
Notes
This chili is versatile—serve with cornbread, in wraps, or over greens. To reheat, add a splash of broth and warm gently. Avoid boiling after dairy is added to maintain creaminess.
Nutrition
Calories: 390kcalCarbohydrates: 28gProtein: 35gFat: 15gSaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 850mgFiber: 7gSugar: 3gVitamin A: 350IUVitamin C: 12mgCalcium: 180mgIron: 3.2mg
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