Gordon Ramsay’s White Bean Chicken Chili Recipe

Gordon Ramsay’s White Bean Chicken Chili Recipe is a creamy, hearty twist on the classic tomato-based dish. Featuring shredded chicken, tender white beans, and mild green chilies simmered in a rich broth thickened with masa, this recipe offers a lighter yet deeply satisfying flavor profile. It is the perfect cold-weather meal that comes together quickly, especially when using leftover or rotisserie chicken.

Try More Recipes:

• Pioneer Woman White Bean Chicken Chili
• Pioneer Woman Venison Stew
  

🤍 Why You Will Love This White Bean Chicken Chili Recipe:

• Creamy Comfort: unlike traditional beef chili, this version uses milk and heavy cream (and sometimes melted cheese) to create a velvety, luxurious texture.
• Mild Spice: The heat comes from canned green chilies and cumin, providing a flavorful warmth that is family-friendly and not aggressively spicy.
• The Masa Magic: The secret ingredient is masa harina (corn flour), which gives the chili a distinct corn flavor and thickens the broth beautifully.
• Speedy Dinner: By utilizing cooked shredded chicken (like a rotisserie bird) and canned beans, this meal can be on the table in under 45 minutes.
• Great Leftovers: The flavors meld and improve overnight, making it an excellent choice for meal prep or lunch the next day.

🍗 Gordon Ramsay’s White Bean Chicken Chili Ingredients

• 4 cups cooked chicken, shredded (approx. 2 breasts or 1 rotisserie chicken)
• 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• 4 cups chicken broth (low sodium)
• 1 can (4 oz) diced green chilies (do not drain)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional, for heat)
• 1/2 tsp salt and freshly ground black pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 tbsp masa harina (corn flour) or cornmeal
• 1 cup Monterey Jack cheese, grated (plus extra for garnish)
• Fresh cilantro, chopped (for garnish)

🍲 How To Make Gordon Ramsay’s White Bean Chicken Chili

1. Sauté Aromatics: Heat the 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another 1 minute.
2. Season: Add the 1 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne, salt, and pepper. Stir well to coat the onions and toast the spices for 1 minute.
3. Simmer Base: Pour in the 4 cups of chicken broth. Add the drained beans and the can of green chilies (with their juices). Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes.
4. Add Chicken: Stir in the 4 cups of shredded chicken. Let it heat through for 5 minutes.
5. Thicken: In a small bowl, whisk the 2 tbsp of masa harina with the 1/2 cup of milk until smooth. Pour this mixture into the simmering chili. Stir constantly for 2 to 3 minutes as the chili thickens and develops a corn aroma.
6. Make it Creamy: Stir in the 1/2 cup of heavy cream and the 1 cup of grated Monterey Jack cheese. Stir until the cheese is completely melted and the chili is creamy.
7. Serve: Taste and adjust salt if needed. Ladle into bowls and top with extra cheese, sour cream, and cilantro.

💭 Recipe Tips

• Masa Substitute: If you cannot find masa harina (often found in the Latin aisle), you can use fine cornmeal. Alternatively, you can mash 1/2 cup of the beans and stir them back in to thicken the chili naturally.
• Cheese Choice: Avoid pre-shredded cheese. It is coated in anti-caking agents that prevent it from melting smoothly into the broth. Buy a block of Monterey Jack and grate it yourself.
• Chicken Prep: While rotisserie chicken is the fastest option, you can also poach two chicken breasts in the chicken broth before starting the recipe, remove them to shred, and reuse the broth for the soup base.
• Heat Level: If you prefer a spicier kick, add a diced jalapeño along with the onions in step 1.

🍞 What To Serve With White Bean Chicken Chili?

Because this White Bean Chicken Chili has a distinct corn flavor from the masa, it pairs exceptionally well with Cornbread or Corn Muffins. For texture, serve with a side of salty Tortilla Chips for dipping or crushing on top. Fresh toppings are essential to cut the richness; set out bowls of avocado slices, sour cream, and lime wedges so guests can customize their bowls.

🎚 How To Store Leftovers White Bean Chicken Chili?

• Refrigerate: Let the chili cool completely. Store in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: You can freeze this chili, but be aware that dairy-based soups can separate slightly. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge.

🥵 How To Reheat Leftovers White Bean Chicken Chili?

Important Tip: Because this recipe contains milk, cream, and cheese, do not boil it vigorously when reheating, or the dairy may curdle/split.

• Stovetop: Pour the chili into a saucepan and warm over low-medium heat. Stir frequently until steaming hot. If it has thickened too much in the fridge, splash in a little extra chicken broth or water to loosen it.
• Microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between to ensure even heating.

❓FAQs

More Recipes:

• Pioneer Woman Twice Baked Potatoes
• Pioneer Woman Slow Cooker Beef Enchilada Dip
• Pioneer Woman Slow Cooker Beef Fajitas

📊 White Bean Chicken Chili Nutrition Facts

Serving Size: 1 bowl (serves 6)

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 25g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 32g

Pioneer Woman White Bean Chicken Chili Recipe

Recipe by Imen DridiCourse: Chicken, Dinner, Lunch, ChiliCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

420

kcal

Gordon Ramsay’s White Bean Chicken Chili is a creamy, hearty twist on the classic tomato-based dish. Featuring shredded chicken, tender white beans, and mild green chilies simmered in a rich broth thickened with masa, this recipe offers a lighter yet deeply satisfying flavor profile. It is the perfect cold-weather meal that comes together quickly, especially when using leftover or rotisserie chicken.

Ingredients

• 4 cups cooked chicken, shredded (approx. 2 breasts or 1 rotisserie chicken)

• 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tbsp olive oil or butter

• 4 cups chicken broth (low sodium)

• 1 can (4 oz) diced green chilies (do not drain)

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1/2 tsp cayenne pepper (optional, for heat)

• 1/2 tsp salt and freshly ground black pepper

• 1/2 cup milk

• 1/2 cup heavy cream

• 2 tbsp masa harina (corn flour) or cornmeal

• 1 cup Monterey Jack cheese, grated (plus extra for garnish)

• Fresh cilantro, chopped (for garnish)

Directions

• Sauté Aromatics: Heat the 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another 1 minute.
• Season: Add the 1 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne, salt, and pepper. Stir well to coat the onions and toast the spices for 1 minute.
• Simmer Base: Pour in the 4 cups of chicken broth. Add the drained beans and the can of green chilies (with their juices). Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes.
• Add Chicken: Stir in the 4 cups of shredded chicken. Let it heat through for 5 minutes.
• Thicken: In a small bowl, whisk the 2 tbsp of masa harina with the 1/2 cup of milk until smooth. Pour this mixture into the simmering chili. Stir constantly for 2 to 3 minutes as the chili thickens and develops a corn aroma.
• Make it Creamy: Stir in the 1/2 cup of heavy cream and the 1 cup of grated Monterey Jack cheese. Stir until the cheese is completely melted and the chili is creamy.
• Serve: Taste and adjust salt if needed. Ladle into bowls and top with extra cheese, sour cream, and cilantro.

Notes

• Masa Substitute: If you cannot find masa harina (often found in the Latin aisle), you can use fine cornmeal. Alternatively, you can mash 1/2 cup of the beans and stir them back in to thicken the chili naturally.
  Cheese Choice: Avoid pre-shredded cheese. It is coated in anti-caking agents that prevent it from melting smoothly into the broth. Buy a block of Monterey Jack and grate it yourself.
  Chicken Prep: While rotisserie chicken is the fastest option, you can also poach two chicken breasts in the chicken broth before starting the recipe, remove them to shred, and reuse the broth for the soup base.
  Heat Level: If you prefer a spicier kick, add a diced jalapeño along with the onions in step 1.