Best 3 Pioneer Woman White Chili Recipes

Indulge in a culinary journey with Pioneer Woman's renowned White Chili, a delightful symphony of flavors that will tantalize your taste buds. This comforting dish, brimming with tender chicken, fire-roasted green chiles, and a symphony of spices, offers a unique twist on traditional chili. The recipe, lovingly crafted by Ree Drummond, promises a heartwarming experience, perfect for chilly evenings or gatherings with loved ones.

In addition to the classic White Chili recipe, this article presents a tantalizing array of variations that cater to diverse preferences and dietary choices. Embark on a culinary adventure with the Turkey White Chili, a leaner alternative that retains all the savory goodness. For a vegetarian delight, the Vegetarian White Chili offers a hearty and flavorful option, brimming with vegetables and beans. And for those seeking a touch of heat, the Spicy White Chili is sure to deliver, ignited with a fiery blend of spices.

Each recipe is meticulously detailed, ensuring that home cooks of all levels can effortlessly recreate these culinary masterpieces. Step-by-step instructions guide you through the process, from preparing the ingredients to serving the chili with its delectable toppings. Whether you prefer the classic White Chili, its enticing variations, or the accompanying recipes for Cornbread and Cilantro Lime Sour Cream, this article promises a culinary experience that will leave you craving for more.

Let's cook with our recipes!

SLOW-COOKER WHITE CHICKEN CHILI

Slow-Cooker White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 8h25m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Steps:

Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.

FAST WHITE CHICKEN CHILI

Fast White Chicken Chili image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
3 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Steps:

Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

WHITE CHICKEN CHILI

White Chicken Chili image

White chicken chili is the creamiest, coziest version of chili. It's made with chicken, beans, peppers, corn, jalapeños, and all of your favorite taco seasonings.

Categories comfort food dinner poultry soup stews

Time 45m

Yield 6-8 servings

Number Of Ingredients 19

Ingredients

2 tbsp. olive oil
1 onion, chopped
2 poblano peppers, chopped
1 jalapeño, chopped (seeds removed, if you don't like it spicy!)
1 tbsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1/2 tsp. black pepper
2 tsp. dried oregano
4 c. chicken broth, divided
3 tbsp. cornmeal or masa harina
2 15 oz. cans white beans (such as cannellini or great northern beans), drained and rinsed
1 4 oz. can chopped green chilis
1 c. frozen corn
3 c. cooked chicken (from 1 rotisserie chicken)
1/2 c. heavy cream
2 tbsp. fresh lime juice
2 tbsp. chopped cilantro leaves, plus more for serving
Tortilla chips, shredded Monterey Jack cheese and/or sour cream, for serving

Steps:

Heat a large Dutch oven over medium-high heat. Add the olive oil, then onion and poblano pepper. Season with ½ teaspoon of salt and cook until slightly softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and cook for 2 more minutes. Add the cumin, coriander, chili powder, black pepper, and oregano and cook 1 more minute, or until fragrant.
In a small measuring cup, whisk together ½ cup of chicken broth and the cornmeal or masa harina.
Add the remaining 3 ½ cups chicken broth, cornmeal mixture, white beans, canned green chilis, and frozen corn to the Dutch oven. Bring to a simmer and cook, stirring occasionally, for 10 minutes, over medium heat. Stir in the cooked chicken and cook for 5 more minutes. Stir in the heavy cream, lime juice and cilantro and remove from the heat. Season with the remaining ½ teaspoon of salt, plus more to taste.
Serve topped with additional cilantro, sour cream, tortilla chips and shredded cheese, if you like.

Tips:

Use a variety of beans: Don't be afraid to mix and match different types of beans, such as cannellini, pinto, and kidney beans, to create a complex and flavorful chili.
Don't skimp on the spices: White chili typically uses a blend of cumin, chili powder, and oregano, but you can also add other spices like garlic powder, onion powder, or paprika to taste.
Use fresh ingredients whenever possible: Fresh vegetables, herbs, and spices will give your chili the best flavor. If you can't find fresh ingredients, frozen or canned vegetables will work in a pinch.
Simmer the chili for at least 30 minutes: This will allow the flavors to meld and develop.
Serve with your favorite toppings: Some popular toppings for white chili include sour cream, shredded cheese, avocado, and chopped cilantro.

Conclusion:

Pioneer Woman's White Chili is a delicious and easy-to-make recipe that is perfect for a cold winter day. With its creamy broth, tender beans, and flavorful spices, this chili is sure to be a hit with your family and friends. So grab a bowl and spoon and enjoy!