Pioneer Woman White Chicken Chili : if you’re on the hunt for a comforting, creamy, and cozy dinner that’s also quick to make, this white chicken chili is a total game-changer. Inspired by the Pioneer Woman’s homestyle recipes, this dish brings everything you love about chili — just in a lighter, creamier version. Packed with white beans, shredded chicken, green chiles, and warm spices, this bowl of goodness is ready in under an hour and is sure to become a family favorite.

While the original Pioneer Woman White Chicken Chili recipe is no longer on her site, we’ve taken inspiration from top-rated sources and added our own twist. One essential prep step you’ll want to master is how to shred chicken like a pro. Properly shredded chicken ensures even flavor distribution and that signature texture that makes this chili extra satisfying.

For those who love a hands-off approach, you can also try the slow cooker version. It’s just as creamy, flavorful, and perfect for busy weeknights or game days.

Pioneer Woman White Chicken Chili Recipe Cozy, Creamy & Quick!

Why You’ll Love This White Chicken Chili

Creamy and comforting without being too heavy
Ready in less than an hour
Perfect for meal prep or freezing
Kid-friendly and easily customizable
A great alternative to traditional red chili

Ingredients You’ll Need

Here’s what goes into making this delicious white chili:

Neutral oil (like vegetable or avocado oil)
Yellow onion, chopped
Jalapeño, finely chopped (optional for heat)
Garlic, minced
Ground cumin and dried oregano
Boneless, skinless chicken breasts, cut into chunks or use rotisserie chicken
Low-sodium chicken broth
Green chiles (canned for convenience)
White beans (cannellini, great Northern, or navy beans)
Frozen corn (or fresh/canned if preferred)
Sour cream
Salt and pepper to taste
Optional toppings: Monterey Jack cheese, avocado, cilantro, lime wedges, crushed tortilla chips

Kitchen Tools You’ll Need

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Ladle for serving

Step-by-Step Instructions

Sauté Aromatics
Heat oil in a large pot. Add chopped onion and jalapeño and cook for about 8 minutes until softened. Stir in garlic, oregano, and cumin and cook for 1 minute until fragrant.
Simmer the Chicken
Add chicken pieces, chicken broth, and green chiles. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes or until chicken is cooked through.
Shred the Chicken
Remove the chicken, let it cool slightly, and shred using two forks or your preferred method.
Add Beans and Corn
Add white beans to the pot and bring back to a simmer. Mash some of the beans against the pot for added creaminess. Add corn and shredded chicken back into the pot.
Stir in the Sour Cream
Turn off heat and stir in the sour cream until the chili becomes thick and creamy.
Top and Serve
Ladle into bowls and top with cheese, avocado, cilantro, and a squeeze of lime.

Optional Toppings and Serving Suggestions

Monterey Jack cheese
Sliced avocado
Crushed tortilla chips
Fresh cilantro
Sour cream drizzle
Lime wedges

Delicious Variations to Try

Vegetarian version: Skip the chicken and add another can of white beans or chickpeas
Extra spicy: Add cayenne pepper or extra jalapeños
Cheesier version: Stir in shredded Monterey Jack before serving
Keto-friendly: Omit corn and beans, use shredded cauliflower

What to Serve With White Chicken Chili

Looking for the perfect side dish? Try it with:

Homemade cornbread
Buttermilk biscuits
Simple green salad
Garlic toast
Homemade pumpkin chai cinnamon rolls — a cozy dessert pairing

How to Store and Reheat

Fridge: Store in airtight containers for up to 4–5 days
Freezer: Store up to 3 months; thaw overnight before reheating
Reheat: Use stovetop on low heat or microwave in short bursts

Tip: Add a splash of chicken broth when reheating to revive the creaminess.

Nutrition (Per Serving Estimate)

Calories: 350–400
Protein: 28g
Carbs: 20g
Fat: 15g
Fiber: 5g
Gluten-free, and easily adaptable for low-carb diets

Frequently Asked Questions

Is white chicken chili spicy?
Not necessarily. Jalapeños and green chiles add flavor, but not too much heat. You can adjust to your preference.

Can I make this in a slow cooker?
Yes! Check out our slow cooker version here.

Can I use canned chicken or rotisserie chicken?
Absolutely. It’s a time-saver and works well in this recipe.

What beans are best for white chili?
Cannellini, great Northern, or navy beans are ideal because they’re soft, mild, and creamy.

Can I make this dairy-free?
Yes! Use coconut milk or a dairy-free sour cream alternative.

Final Tips

Don’t skip mashing some of the beans — it thickens the chili beautifully.
Add sour cream after turning off the heat to avoid curdling.
Make a big batch and freeze it for future cozy meals.
Top it off with whatever your heart desires — chili is meant to be fun and flexible!

Whether you’re making this cozy, creamy, and quick chili on a chilly fall evening or meal-prepping for the week, it’s a recipe you’ll come back to again and again.