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Pioneer Woman White Chicken Chili Recipe

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★★★★★

4.9 from 72 reviews

A comforting and creamy white chicken chili featuring tender shredded chicken, cannellini beans, corn, mild green chilies, and a blend of warming spices, finished with Neufchatel cheese for a light yet rich texture, and brightened with fresh lime juice and cilantro.

Ingredients

Scale

Produce

  • 1 small yellow onion, chopped small
  • 2 garlic cloves, minced
  • 1¼ cups frozen corn (no need to thaw)
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice

Pantry

  • 1 tbsp olive oil
  • 2 (14.5 oz) cans chicken broth (low-sodium preferred)
  • 1 (7 oz) can diced green chilies, mild
  • 1½ tsp cumin
  • ½ tsp paprika (not smoked)
  • ½ tsp dried oregano
  • ½ tsp coriander (optional)
  • ¼ tsp cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 2 (15 oz) cans cannellini beans, rinsed and drained

Dairy

  • 1 (8 oz) Neufchatel cheese, cubed

Meat

  • 2½ cups shredded cooked chicken (rotisserie preferred)

Instructions

  1. Prepare the aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4 minutes until soft and translucent. Add the minced garlic and stir for 30 seconds to release its flavor without burning.
  2. Add broth and spices: Pour in the chicken broth and add the diced green chilies. Stir in cumin, paprika, oregano, coriander (if using), and cayenne pepper. Bring the mixture to a low boil, then reduce heat to a simmer. Let it cook gently for about 15 minutes to meld the flavors.
  3. Mash some beans: Scoop out about one cup of the cannellini beans and mash them with a fork along with a bit of the broth. This will give the chili a creamier texture. Return the mashed beans to the pot along with the remaining whole beans.
  4. Add the creamy element and corn: Add the cubed Neufchatel cheese to the pot, stirring constantly until it melts fully. Then add the frozen corn. Lower the heat and allow the chili to thicken slightly while stirring occasionally.
  5. Incorporate chicken and finish: Stir in the shredded cooked chicken, lime juice, and chopped cilantro. Taste and adjust salt and black pepper as needed. Once heated through and seasoned to your liking, the chili is ready to serve.

Notes

  • Cheese melts better if it’s not cold straight from the fridge.
  • The chili thickens as it sits; leftovers often taste even better the next day.
  • For a dairy-free version, omit the Neufchatel cheese and add more mashed beans for creaminess.
  • Serve with tortilla chips, over rice, or simply as is for a hearty meal.
  • Store leftovers in an airtight container in the fridge for 3–4 days or freeze for longer storage.
  • Reheat gently on the stovetop or in the microwave until warmed through.
  • Adjust cayenne pepper to control spiciness – omit if sensitive to heat.

Keywords: white chicken chili, creamy chicken chili, easy chili recipe, comfort food, rotisserie chicken recipe, cilantro lime chili

Find it online: https://tastybella.com/pioneer-woman-white-chicken-chili-recipe/