Pioneer Woman White Bean Chicken Chili

Pioneer Woman White Bean Chicken Chili is made with shredded chicken, tender Great Northern beans, mild green chiles, onion, garlic, earthy spices, and a splash of heavy cream. The result is a rich, savory soup with a velvety texture and a comforting warmth that isn’t too spicy. It is a perfect meal for a chilly winter evening and makes a hearty dinner for the whole family.

🤎 Why You Will Love This White Bean Chicken Chili:

• Ready in 30 Minutes: By using rotisserie chicken and canned beans, you cut out hours of simmering time. This tastes like it has been cooking all day, but it is ready in just half an hour.
• Creamy and Comforting: Unlike traditional tomato-based chili, this version is rich, velvety, and white. The combination of heavy cream and sour cream makes it incredibly satisfying on a cold night.
• Mild and Kid-Friendly: This chili relies on flavor, not heat. The green chiles add a nice tang without burning your mouth, making it a safe and delicious choice for children or picky eaters.
• Gluten-Free Friendly: Because you thicken the soup by mashing the beans rather than using a flour roux, this is naturally gluten-free (just double-check your broth labels).

🍗 Pioneer Woman White Bean Chicken Chili Ingredients

For the Soup Base:

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups cooked chicken, shredded (rotisserie chicken works great)
• 2 cans (15 ounces each) Great Northern beans or Cannellini beans, drained and rinsed
• 1 can (4 ounces) mild chopped green chiles (do not drain)
• 4 cups chicken broth (low sodium is best)

For the Flavor and Finish:

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup heavy cream or half-and-half
• 1/2 cup sour cream

🥘 How To Make Pioneer Woman White Bean Chicken Chili

1. Sauté the aromatics: Heat the butter or oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Add the liquids and beans: Pour in the chicken broth, the drained beans, and the can of green chiles (including the liquid). Stir well to combine.
3. Season the soup: Stir in the cumin, oregano, salt, pepper, and cayenne pepper if you are using it. Bring the mixture to a boil, then reduce the heat to low.
4. Simmer and thicken: Let the soup simmer uncovered for about 15 to 20 minutes. Optional step: Use a potato masher to gently mash some of the beans right in the pot. This naturally thickens the broth without using flour or cornstarch.
5. Add the chicken: Stir in the shredded cooked chicken. Simmer for another 5 minutes to heat the chicken through.
6. Make it creamy: Turn the heat down to the lowest setting. Stir in the heavy cream and sour cream. Mix gently until the soup is smooth and creamy. Do not let it boil vigorously after adding the dairy.

💭 Recipe Tips

• Use Rotisserie Chicken: To save time, use a store-bought rotisserie chicken. It adds great flavor and shreds easily. You can also poach two chicken breasts separately if you prefer.
• Control the Spice: The mild green chiles add flavor rather than heat. If you want a spicy kick, add chopped fresh jalapeños with the onions or increase the amount of cayenne pepper.
• Mash the Beans: Mashing about 1/4 of the beans against the side of the pot is the secret to a thick, hearty texture. It prevents the soup from looking watery.
• Room Temperature Dairy: Try to let your heavy cream and sour cream sit on the counter for a few minutes before adding them. Adding cold dairy to hot soup can sometimes cause the texture to separate slightly.

🥑 What To Serve with White Bean Chicken Chili?

This rich chili pairs perfectly with a side of sweet cornbread or crusty baguette slices for dipping. For a Tex-Mex vibe, serve it with a bowl of tortilla chips. You should also set up a toppings bar for your guests. Great toppings include shredded Monterey Jack cheese, diced avocado, fresh cilantro, lime wedges, and extra dollops of sour cream.

🎚 How To Store Leftovers White Bean Chicken Chili?

• Refrigerate: Allow the chili to cool completely. Transfer it to an airtight container and store it in the refrigerator for 3 to 4 days. The flavors often taste even better the next day.
• Freeze: You can freeze this chili, but cream-based soups can separate slightly when thawed for best results, freeze the chili before adding the cream and sour cream. If freezing the finished dish let it thaw in the fridge overnight and reheat gently, stirring constantly to re-incorporate the dairy it will last up to 3 months in the freezer.

🥵 How To Reheat Leftovers White Bean Chicken Chili?

• On the Stovetop (Best for Creaminess)Pour the chili into a pot and set the heat to low. Because the beans act like sponges, the soup will likely be very thick after being in the fridge heat it slowly, stirring often. Important: Do not let the soup come to a rolling boil, or the dairy might separate and look curdled.
• In the Microwave (Best for Lunch) Place a serving in a microwave-safe bowl cover it with a paper towel to prevent splatters. Heat on high for 1 minute then stop and stir. Continue heating in 30-second intervals until warm.

FAQs

📊 White Bean Chicken Chili Nutrition Facts

Serving Size: 1 bowl (approx. 1.5 cups)

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Dietary Fiber: 6g
• Sugars: 2g
• Protein: 32g

Pioneer Woman White Bean Chicken Chili

Recipe by Imen DridiCourse: Dinner, Lunch, MainCuisine: AmericanDifficulty: Beginner

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

380

kcal

Pioneer Woman White Bean Chicken Chili is made with shredded chicken, tender Great Northern beans, mild green chiles, onion, garlic, earthy spices, and a splash of heavy cream. The result is a rich, savory soup with a velvety texture and a comforting warmth that isn’t too spicy. It is a perfect meal for a chilly winter evening and makes a hearty dinner for the whole family.

Ingredients

• 2 tablespoons butter or olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 4 cups cooked chicken, shredded (rotisserie chicken works great)

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

• 1 can (4 ounces) mild chopped green chiles (do not drain)

• 4 cups chicken broth (low sodium is best)

• For the Flavor and Finish:

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon salt (plus more to taste)

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional, for heat)

• 1/2 cup heavy cream or half-and-half

• 1/2 cup sour cream

Directions

• Sauté the aromatics: Heat the butter or oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 3-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
• Add the liquids and beans: Pour in the chicken broth, the drained beans, and the can of green chiles (including the liquid). Stir well to combine.
• Season the soup: Stir in the cumin, oregano, salt, pepper, and cayenne pepper if you are using it. Bring the mixture to a boil, then reduce the heat to low.
• Simmer and thicken: Let the soup simmer uncovered for about 15 to 20 minutes. Optional step: Use a potato masher to gently mash some of the beans right in the pot. This naturally thickens the broth without using flour or cornstarch.
• Add the chicken: Stir in the shredded cooked chicken. Simmer for another 5 minutes to heat the chicken through.
• Make it creamy: Turn the heat down to the lowest setting. Stir in the heavy cream and sour cream. Mix gently until the soup is smooth and creamy. Do not let it boil vigorously after adding the dairy.

Notes

• Use Rotisserie Chicken: To save time, use a store-bought rotisserie chicken. It adds great flavor and shreds easily. You can also poach two chicken breasts separately if you prefer.
  Control the Spice: The mild green chiles add flavor rather than heat. If you want a spicy kick, add chopped fresh jalapeños with the onions or increase the amount of cayenne pepper.
  Mash the Beans: Mashing about 1/4 of the beans against the side of the pot is the secret to a thick, hearty texture. It prevents the soup from looking watery.
  Room Temperature Dairy: Try to let your heavy cream and sour cream sit on the counter for a few minutes before adding them. Adding cold dairy to hot soup can sometimes cause the texture to separate slightly.