Dinner

Pioneer Woman White Chicken Chili: The Best Quick Dinner Recipe

ByMaya bella November 25, 2025November 25, 2025

Introduction

Pioneer Woman White Chicken Chili is the ultimate comfort food in a bowl. Creamy beans, tender chicken, and a zing of lime come together in this quick, cozy dinner that’s perfect for weeknights. It’s hearty yet light, making it a family favorite for those chilly evenings.

A white bowl filled with creamy chicken soup that has a light beige color with visible small pieces of chicken and corn throughout. On top, there is a layer of shredded white cheese and freshly chopped green herbs sprinkled across the soup. Two slices of bright green avocado are placed slightly on the cheese, adding texture and color contrast to the dish. A few tortilla chips and more avocado slices can be seen in the blurred background on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small yellow onion, diced
1 tbsp olive oil
2 garlic cloves, minced
2 (14.5 oz) cans chicken broth
1 (7 oz) can diced green chilies
1½ tsp cumin
½ tsp paprika
½ tsp oregano
½ tsp coriander
¼ tsp cayenne
Salt and black pepper, to taste
1 (8 oz) Neufchatel cheese, cubed (or cream cheese)
1¼ cups corn (frozen, canned, or fresh)
2 (15 oz) cans cannellini beans
2½ cups cooked shredded chicken
1 tbsp lime juice
2 tbsp fresh cilantro (optional)

Instructions

Step 1: Warm olive oil in a large pot over medium heat. Add diced onion and cook until softened and slightly golden, about 4–5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
Step 2: Pour in chicken broth and stir in diced green chilies. Add cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Stir and let simmer gently for 15 minutes.
Step 3: While simmering, mash about 1 cup of cannellini beans in a small bowl with a splash of broth until smooth.
Step 4: Add cubed Neufchatel cheese to the pot and stir until melted and creamy. Then stir in corn, the mashed beans, and the remaining whole beans.
Step 5: Add shredded chicken and heat through. Finish by stirring in lime juice and fresh cilantro if using.
Step 6: Serve hot, topped with your favorite extras such as shredded cheese, crushed tortilla chips, sour cream, or extra lime wedges.

Tips & Variations

Don’t skip the lime juice—it brightens the flavors beautifully.
If you prefer spicier chili, add extra cayenne or a diced jalapeño when cooking the onions.
For thicker chili, mash more beans or simmer uncovered for 5 additional minutes.
Use rotisserie chicken for a quick, convenient shortcut.
Leave out cilantro if you’re not a fan; the chili still tastes great.
To make it vegetarian, swap the chicken for extra beans or roasted vegetables.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portioned freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if it becomes too thick.

How to Serve

A white bowl filled with creamy chicken soup featuring visible chunks of white chicken, yellow corn kernels, and green herbs mixed throughout the light beige broth. On top, there is a layer of shredded white cheese and freshly chopped green cilantro. Two slices of bright green avocado rest on one side as a garnish. In the background, there are a few yellow tortilla chips and more avocado slices, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili spicier?

Absolutely. You can increase the amount of cayenne pepper or add a diced jalapeño while sautéing the onions for extra heat.

What if I don’t have Neufchatel cheese?

Cream cheese is a great substitute and works just as well to add creaminess to the chili.

Maya bella