Pioneer Woman White Chili Chicken Recipe
This Pioneer Woman White Chili Chicken Recipe is creamy, comforting, and full of flavor with chicken, white beans, and green chilies.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons.
- Wooden spoon or spatula
- Can opener
- Ladle
Ingredients
- 2 cups cooked shredded chicken
- 2 cans 15 oz each white beans, drained and rinsed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 can 4 oz diced green chilies
- 3 cups chicken broth
- 1 cup whole milk or half-and-half
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Optional toppings:
- Fresh cilantro
- Shredded cheese
- Lime wedges
- Tortilla chips
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add the Chicken and Beans
- Add the shredded chicken and white beans to the pot. Stir gently to combine.
Step 3: Build the Flavor
- Pour in the chicken broth and add the green chilies, cumin, chili powder, and paprika. Stir everything together and bring to a gentle simmer.
Step 4: Simmer
- Let the chili simmer for about 20 minutes. This step allows all the flavors to blend together beautifully, creating a rich and cohesive base.
Step 5: Add Creaminess
- Reduce the heat and stir in the milk and sour cream. Mix gently until smooth and creamy. Be careful not to boil after adding dairy.
Step 6: Final Seasoning
- Taste and adjust seasoning with salt and black pepper as needed.
Step 7: Serve
- Ladle the chili into bowls and add your favorite toppings. Serve warm and enjoy every comforting bite.
Notes
- Use rotisserie chicken to save time
- Simmer gently for best flavor development
- Add dairy at low heat to prevent curdling
- Taste and adjust seasoning before serving