Pioneer Woman White Chicken Chili: The Best Quick Dinner Recipe
Pioneer Woman White Chicken Chili is a creamy, comforting bowl of tender shredded chicken, velvety cannellini beans, mild green chilies, and a bright hint of lime. This quick and hearty chili is family-friendly, simple to prepare, and perfect for cozy weeknight dinners. The unique addition of Neufchatel cheese adds a creamy texture without heaviness, making it satisfying yet light. Perfectly spiced with cumin, paprika, and a touch of cayenne, it delivers warmth with a gentle kick, ideal for warming up on chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup / Chili
- Method: Stovetop
- Cuisine: American, Southwestern
Ingredients
Scale
Base
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 garlic cloves, minced
Liquids & Canned Goods
- 2 (14.5 oz) cans chicken broth (preferably low sodium)
- 1 (7 oz) can diced green chilies
- 2 (15 oz) cans cannellini beans
Spices
- 1½ tsp cumin
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp coriander
- ¼ tsp cayenne pepper
- Salt and black pepper, to taste
Dairy & Fresh
- 1 (8 oz) Neufchatel cheese, cubed (or cream cheese as substitute)
- 1 tbsp lime juice
- 2 tbsp fresh cilantro (optional)
Other
- 1¼ cups corn (frozen, canned, or fresh)
- 2½ cups cooked shredded chicken (rotisserie or leftover)
Instructions
- Build the Flavor Base: Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and sauté for about 4–5 minutes until softened and slightly golden. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the Broth and Spices: Pour in the chicken broth and stir in the diced green chilies. Sprinkle the cumin, paprika, oregano, coriander, cayenne, salt, and black pepper. Stir everything well and let the chili simmer gently for 15 minutes to develop flavor.
- Mash Some Beans for Creaminess: While the chili simmers, remove about 1 cup of cannellini beans and mash them with a fork or potato masher in a small bowl. Add approximately ¼ cup of broth to create a smooth paste. This will thicken the chili later.
- Stir in the Creamy Ingredients: Add cubed Neufchatel cheese to the pot and stir patiently until it melts into a silky, creamy base. Then add the corn, mashed beans, and the remaining whole cannellini beans. Mix well to combine.
- Add the Chicken and Fresh Finishing Touches: Stir in the cooked shredded chicken and heat through. Squeeze in the lime juice and sprinkle fresh cilantro on top, if using, to add brightness and freshness.
- Serve and Savor: Ladle the chili into bowls and top with your favorite extras like shredded cheese, crushed tortilla chips, sour cream, or extra lime wedges. Perfect served warm while cozy in your favorite hoodie.
Notes
- Don’t skip the lime juice—it brightens the chili and cuts through the richness.
- If you prefer a thicker chili, mash more beans or simmer uncovered for an extra 5 minutes.
- Cilantro is optional; omit if you’re not a fan.
- Use rotisserie chicken for a quick shortcut or any leftover cooked chicken.
- Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- Reheat gently on the stove; add a splash of broth if too thick.
- To increase heat, add extra cayenne or a diced jalapeño with the onions.
- Cream cheese can substitute Neufchatel cheese if unavailable.
- For a vegetarian version, replace chicken with additional beans or roasted vegetables.
Keywords: white chicken chili, Pioneer Woman chili, creamy chicken chili, easy weeknight chili, comfort food, stovetop chili, southwestern chili
