Dinner

Pioneer Woman White Chicken Chili Recipe

ByMaya bella November 22, 2025November 22, 2025

Introduction

This Pioneer Woman White Chicken Chili is a cozy, creamy dish packed with tender chicken, beans, and a hint of spice. It’s easy to make and perfect for chilly days when you want something comforting yet flavorful. Ready in under an hour, this chili will quickly become a family favorite.

A white bowl filled with creamy chicken soup showing layers of tender white chicken pieces and yellow corn kernels in a light beige broth, topped with pale yellow shredded cheese and bright green chopped cilantro. On one side of the cheese lay two slices of fresh avocado, light green with smooth texture. The soup surface has a sprinkle of black pepper and finely chopped cilantro spread evenly, creating a fresh contrast. The bowl sits on a white marbled surface with a dark cloth partially visible under it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, chopped small
1 tbsp olive oil (or any oil you have on hand)
2 garlic cloves, minced or smashed
2 (14.5 oz) cans chicken broth (low-sodium if preferred)
1 (7 oz) can diced green chilies, mild
1½ tsp cumin
½ tsp paprika (not smoked unless you prefer)
½ tsp dried oregano
½ tsp coriander, optional
¼ tsp cayenne pepper (skip if sensitive to spice)
Salt and black pepper, to taste
1 (8 oz) Neufchatel cheese (lighter cream cheese), cubed
1¼ cups frozen corn (no need to thaw)
2 (15 oz) cans cannellini beans, rinsed and drained
2½ cups shredded rotisserie chicken
1 tbsp lime juice
2 tbsp chopped cilantro (optional, for garnish)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 4 minutes until soft. Add the minced garlic and stir for 30 seconds, being careful not to burn it.
Step 2: Pour in the chicken broth and add the diced green chilies. Stir in the cumin, paprika, oregano, coriander (if using), and cayenne pepper. Bring the mixture to a low boil, then reduce the heat and let it simmer for 15 minutes.
Step 3: Remove about one cup of the cannellini beans and mash them with a fork and a bit of broth to create a creamier texture. Return the mashed beans to the pot along with the rest of the whole beans and the frozen corn. Lower the heat.
Step 4: Add the cubed Neufchatel cheese to the pot, stirring until it is fully melted and incorporated into the chili. This will give the chili its creamy consistency.
Step 5: Stir in the shredded chicken, lime juice, and chopped cilantro. Taste the chili and season with salt and black pepper as needed. Warm through gently and then it’s ready to serve.

Tips & Variations

Let the cheese come to room temperature before adding to help it melt smoother.
The chili thickens and flavors deepen when chilled overnight—perfect for leftovers.
For a dairy-free version, skip the cheese and mash more beans to achieve creaminess.
Serve with tortilla chips, over rice, or simply enjoy it on its own with a big spoon.

Storage

Keep any leftover chili in an airtight container and refrigerate for 3 to 4 days. It can also be frozen—leave some space in the container for expansion and thaw slowly in the fridge. Reheat gently on the stove or in the microwave until warmed through. Do not leave the chili at room temperature for more than 2 hours.

How to Serve

The image shows a close-up of a creamy soup served in a white bowl on a white marbled surface. The soup has a light beige color broth with shredded chicken, whole white beans, and finely chopped green herbs scattered throughout. On top, there is a generous pile of thinly shredded white cheese and more chopped green herbs sprinkled over it. In one corner, there are two thin slices of fresh lime adding a bright green contrast. The textures of the chicken and beans are soft, while the cheese looks fresh and firm. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the cream cheese?

Yes, you can either mash more beans for creaminess or leave it out entirely, though the chili will be a bit more broth-like without it.

What beans can I substitute?

Great Northern beans, navy beans, or pinto beans all work well as alternatives—just use soft, pale beans for the best texture.

Can I use raw chicken?

You can, but you’ll need to cook it longer until fully cooked and shred it afterward, which means more steps and cleanup.

Is this recipe gluten-free?

It should be, provided your chicken broth is gluten-free. Always check labels to be sure.

What if I prefer less spice?

Simply reduce or omit the cayenne pepper. The chili will still be flavorful without the heat.

Maya bella