Description
White bean chicken chili from the Pioneer Woman delivers hearty southwestern comfort in a single pot. Spices, tender chicken, and creamy beans create a satisfying meal you’ll return to again and again.
Ingredients
Scale
- 3 cups cooked chicken (from 1 rotisserie chicken)
- 4 cups chicken broth
- 2 cans (15 oz/425 g) white beans, drained and rinsed
- 1 can (4 oz/113 g) chopped green chilis
- 1 cup frozen corn
- ½ cup heavy cream
- 2 tbsps olive oil
- 2 tbsps cornmeal or masa harina
- 2 tbsps fresh lime juice
- 2 tbsps chopped cilantro leaves, plus more for serving
- 1 onion, chopped
- 2 poblano peppers, chopped
- 3 cloves garlic, chopped
- 1 jalapeño, chopped (remove seeds for less spice)
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 2 tsps dried oregano
- 1 tsp kosher salt (divided, plus more to taste)
- ½ tsp black pepper
- Tortilla chips, shredded Monterey Jack cheese, and sour cream, for serving
Instructions
- Sauté Base: Heat olive oil in a large Dutch oven over medium-high heat, gently cooking onions and poblano peppers with salt until softened and translucent, releasing their delicate flavors.
- Aromatic Layering: Introduce minced garlic and jalapeño to the vegetable mixture, stirring to prevent scorching while amplifying the dish’s sensory depth, then awaken the spices by toasting cumin, coriander, chili powder, black pepper, and oregano.
- Liquid Integration: Whisk cornmeal or masa harina with chicken broth until smooth, then combine with remaining broth, white beans, green chilis, and frozen corn, allowing the mixture to gently simmer and develop a harmonious consistency.
- Protein Incorporation: Fold shredded chicken into the simmering chili, permitting the ingredients to meld and create a rich, complex flavor profile that tantalizes the palate.
- Finishing Touches: Remove from heat and enhance the chili with heavy cream, lime juice, and cilantro, carefully calibrating the seasoning to achieve a perfectly balanced taste.
- Serving Presentation: Ladle the chili into bowls, adorning with additional cilantro, crisp tortilla chips, Monterey Jack cheese, and a luxurious dollop of sour cream to provide a delightful textural and flavor counterpoint.
Notes
- Spice Toasting Technique: Gently toast spices for 45-60 seconds to unlock deeper, more intense flavor profiles that elevate the entire dish’s complexity.
- Cornmeal Mixing Secret: Whisk cornmeal or masa harina with broth thoroughly to prevent lumps, creating a smooth, silky thickening base for the chili.
- Temperature Control Tip: Maintain a gentle simmer during cooking to allow ingredients to meld together without breaking down or losing their distinct textures.
- Finishing Flourish: Add cream, lime juice, and cilantro off the heat to preserve their bright flavors and prevent curdling or wilting of fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 28 g
- Cholesterol: 90 mg