Creamy, hearty, and packed with flavor—this Pioneer Woman White Chicken Chili recipe is the perfect comfort dish for cold nights or easy meal prep.

Scale

2 pounds boneless chicken breasts, diced

2 cans white beans, drained

1 large onion, chopped

3 garlic cloves, minced

4 cups chicken broth

1 cup heavy cream

2 teaspoons cumin

1 teaspoon oregano

Salt and pepper to taste

2 tablespoons olive oil

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1. Heat oil in large pot over medium heat.

2. Add diced chicken and cook until golden brown.

3. Remove chicken and set aside for later use.

4. Add chopped onion to the same pot now.

5. Cook onions until they become soft and translucent.

6. Add minced garlic and cook for one minute.

7. Return cooked chicken to the pot with onions.

8. Add chicken broth and bring mixture to boil.

9. Reduce heat and let it simmer gently.

10. Add white beans, cumin, and oregano to pot.

11. Simmer for 20 minutes until flavors blend well.

12. Stir in heavy cream during final minutes.

13. Season with salt and pepper to taste.

Store leftovers in the fridge for up to 4 days.

Freeze in airtight containers for up to 3 months.

Add green chilies or jalapeños for extra heat.