Description
Discover how to make a delicious Pioneer Woman White Chicken Chili with this easy recipe. Perfect for cozy nights in, this hearty dish is a crowd-pleaser!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts, cubed (900 g)
- 2 teaspoons ground cumin (5 g)
- 1 teaspoon ground coriander (2 g)
- 1 teaspoon paprika (2 g)
- 1 teaspoon dried oregano (1 g)
- Salt, to taste
- Black pepper, to taste
- 2 cans green chilies, diced (4 ounces each / 113 g each)
- 4 cups chicken broth (960 ml)
- 2 cans white beans, drained and rinsed (15 ounces each / 425 g each)
- 1 cup frozen corn (150 g)
- 1 cup coconut cream (240 ml)
- 1 cup shredded cheddar cheese (120 g)
- 1/4 cup chopped fresh cilantro (15 g)
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add cubed chicken breasts to the pot, cooking until browned on all sides.
- Season with ground cumin, ground coriander, paprika, dried oregano, salt, and pepper.
- Stir in diced green chilies and mix well.
- Pour in chicken broth and bring to a simmer.
- Add drained and rinsed white beans and frozen corn to the pot.
- Simmer for 20-25 minutes, until chicken is cooked through and flavors meld.
- Stir in heavy cream and heat through.
- Add shredded Monterey Jack cheese, stirring until melted.
- Remove from heat and stir in chopped fresh cilantro.
- Squeeze lime juice into the chili and mix well.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with additional cilantro if desired.
Notes
- Consider adding a pinch of cayenne pepper or a dash of hot sauce for a spicier flavor.
- Swap coconut cream for heavy cream or sour cream to make the dish creamier.
- Try using black beans or kidney beans for variety in the chili.
