Description
Pioneer Woman white bean chicken chili brings hearty southwestern comfort to dinner tables with remarkable ease. Loaded with tender chicken, creamy white beans, and zesty spices, this one-pot wonder delivers bold flavors you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 3 cups cooked chicken (from 1 rotisserie chicken)
Vegetables and Spices:
- 1 onion, chopped
- 2 poblano peppers, chopped
- 3 cloves garlic, chopped
- 1 jalapeño, chopped (remove seeds for less spice)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt (divided, plus more to taste)
- ½ teaspoon black pepper
Liquid and Additional Ingredients:
- 2 tablespoons olive oil
- 4 cups chicken broth
- 3 tablespoons cornmeal or masa harina
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (4 ounces) chopped green chilis
- 1 cup frozen corn
- ½ cup heavy cream
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro leaves, plus more for serving
- Tortilla chips, shredded Monterey Jack cheese, and sour cream, for serving
Instructions
- Prepare the aromatic base by warming olive oil (29.5 milliliters or 2 tablespoons) in a large Dutch oven over medium-high heat, then gently sauté chopped onions and poblano peppers with a pinch of salt until they become tender and translucent, approximately 4-5 minutes.
- Introduce minced garlic and finely chopped jalapeño to the vegetable mixture, stirring continuously for 1-2 minutes to prevent burning and release their robust flavors.
- Awaken the spices by incorporating ground cumin, coriander, chili powder, freshly cracked black pepper, and dried oregano, toasting them for 45-60 seconds to intensify their aromatic qualities.
- Create a smooth thickening agent by whisking ½ cup (120 milliliters) of chicken broth with cornmeal or masa harina until completely integrated, ensuring no lumpy residue remains.
- Pour the cornmeal mixture into the pot along with remaining chicken broth (830 milliliters or 3½ cups), white beans, green chilis, and frozen corn, allowing the mixture to gently simmer for 8-10 minutes while occasionally stirring.
- Fold in shredded chicken and continue simmering for an additional 4-5 minutes, permitting the ingredients to harmonize and develop a rich, complex flavor profile.
- Remove from heat and enrich the chili with heavy cream, freshly squeezed lime juice, and chopped cilantro, adjusting seasoning with remaining salt to taste.
- Ladle the chili into serving bowls, garnishing with extra cilantro, crisp tortilla chips, shredded Monterey Jack cheese, and a dollop of cool sour cream for a delightful textural contrast.
Notes
- Grab rotisserie chicken or use leftover grilled chicken to streamline meal preparation.
- Control sodium by selecting low-sodium chicken broth for a healthier chili base.
- Customize heat levels by carefully removing jalapeño seeds or increasing chili powder.
- Sprinkle fresh cilantro just before serving to introduce a vibrant, herbaceous finish.
- Melt Monterey Jack cheese on top for a creamy, flavor-enhancing complement.
- Brighten the entire dish with a splash of fresh lime juice, balancing rich and warm notes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 70 mg