Pioneer Woman White Chicken Chili is a pure delight with chicken, beans, and chili. This dish is special due to the unique flavor of chili and creamy sauce. With the chunks of chicken and beans, it is hearty, delicious, and filling.

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The herbs and spices with chicken broth produce the perfect taste that your whole family can enjoy regardless of age. You can also add milk to this recipe to make the creamy sauce even more delicious.

What type of beans to use?

In white chicken chili, the most commonly used beans are white beans. However, you can also use pinto beans in this recipe. The canned beans can be used to reduce the cooking time, but I recommend using dried beans. Some people use chickpeas for a different and unique taste.

Ingredients

3 skinless, boneless chicken breasts
2 15-ounce cans cannellini beans, drained
2 4-ounce cans chopped green chili
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tsp. dried oregano
1/2 tsp. paprika
1/2 tsp. crushed red pepper flakes
1 tsp. kosher salt
Black pepper, to taste
2 garlic cloves, minced
2 c. low-sodium chicken broth
1/2 c. heavy cream
2 tbsp. masa harina
1 10-ounce bag frozen corn
Monterey Jack cheese and avocado, for topping
Lime wedges, for serving

How to make white chicken chili

Mix coriander, oregano, cumin, paprika, red pepper flakes, salt and pepper in a bowl. Add chicken to the slow cooker. Sprinkle the mixed spices over the chicken.

Add chicken broth, beans, green chili, and garlic. Mix everything well, cover the slow cooker and cook for 7 to 8 hours until the chicken is cooked.

Mix the heavy cream and masa harina in a bowl and set aside.

Take the chicken out of the slow cooker and shred with the help of two forks.

Return the chicken to the slow cooker. Add masa mixture and corn. Cover the cooker and cook for 25-30 minutes until the sauce is thickened.

Transfer the chicken chili to bowls and top with grated cheese and chopped avocado. Serve with lime wedges and enjoy the chicken chili.

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