White Chili Recipe Pioneer Woman
As the weather starts to get colder, there's nothing quite like a warm bowl of chili to warm you up from the inside out. And if you're looking for a new twist on the classic dish, why not try making a white chili instead of the traditional red?
Simple, Hearty White Chili
This recipe for white chili is simple, hearty, and absolutely delicious. It's packed with protein from both chicken and white beans, and the creamy broth is seasoned with a blend of spices that give it just the right amount of kick.
To make this white chili recipe, you'll need:
- 1 lb. boneless, skinless chicken breasts, cut into small pieces
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cans (15.5 oz each) Great Northern beans, rinsed and drained
- 1 can (4 oz) chopped green chilies
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
First, cook the chicken pieces in a large pot over medium heat until they're browned on all sides. Remove the chicken from the pot and set it aside for later.
In the same pot, add the olive oil and cook the onion until it's translucent. Then add the garlic and cook for an additional minute.
Add the tomatoes, beans, green chilies, cumin, oregano, salt, and black pepper to the pot, and stir everything together until it's well combined.
Next, add the chicken stock to the pot and stir everything together again. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally.
Finally, add the cooked chicken, heavy cream, and shredded cheese to the pot, and stir everything together until the cheese is melted and the mixture is heated through.
Pioneer Woman White Chicken Chili
If you're looking for a more indulgent take on white chili, this recipe from the Pioneer Woman is definitely worth a try. With heavy cream, sour cream, and tons of flavorful toppings, this chili is definitely not for the faint of heart!
Here's what you'll need:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cut into small pieces
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 2 cans (15.5 oz each) Great Northern beans, rinsed and drained
- 1 can (4 oz) diced green chilies
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
- Tortilla chips, for serving
Start by heating the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook for a few minutes until the onion is translucent.
Add the chicken to the pot and cook until it's browned on all sides. Then add the cumin, paprika, and cayenne pepper, and stir everything together.
Add the chicken broth, beans, and green chilies to the pot, and bring the mixture to a simmer. Let it cook for about 20-25 minutes or until the chicken is cooked through.
Next, add the heavy cream, sour cream, and shredded cheese to the pot, and stir everything together until the cheese is melted and the mixture is heated through.
Serve the chili in bowls and top each bowl with diced avocado and a handful of tortilla chips.
Both of these white chili recipes are perfect for a cozy night in or a weekend dinner party. They're easy to make, delicious, and filling enough to keep you satisfied for hours. Give them a try and see which one becomes your new go-to white chili recipe!
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