The Pioneer Woman Tasty Kitchen
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Simple, Hearty White Chili

4.50 Mitt(s) 8 Rating(s)8 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 58 votes, average: 4.50 out of 5

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Level: Easy

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Description

A yummy, hearty chili with chicken and white beans. Dress it up or down as you see fit!

Ingredients

  • 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
  • 1 whole Medium Onion, Diced
  • 4 cloves Garlic, Minced
  • 2 whole Cans Green Chilies, Chopped
  • 1 pound Dried Great Northern Beans, Rinsed
  • 8 cups Chicken Broth
  • 1 whole Jalapeno, Sliced
  • 1-½ Tablespoon Ground Cumin
  • ½ teaspoons Paprika
  • ½ teaspoons Cayenne Pepper
  • Salt To Taste
  • White Pepper, To Taste
  • 1 cup Whole Milk
  • 2 Tablespoons Masa (corn Flour) OR Cornmeal
  • Grated Monterey Jack, To Taste
  • Sour Cream For Garnish
  • Cilantro For Garnish
  • Guacamole (optional)
  • Pico De Gallo (optional)
  • Corn Tortillas, Warmed

Preparation

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

11 Comments

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artteacherkp on 7.12.2010

This is delicious comfort food. I followed the recipe without making any changes. Excellent, I’ll make it again.

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Erin on 3.18.2010

Very yummy! My husband and I are trying to go more vegetarian as of late and this works good without the chicken. Add a bit more Masa to thicken and you’re good to go. Also, the second time I made it I kept the heat a tad over what I would call a “simmer” and it cooked in 2 hours and was just as good!

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aday on 2.9.2010

My family really loved this. The children even ate the beans without complaint! They aren’t big chili eaters, but this they ate up.

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kizzy on 2.6.2010

Absolutely delicious! I was short on time so I used canned white beans. I also left out the Jalapeno to make it kid friendly and added a little bit of corn. Everybody love it, there were no leftovers!

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kecpa on 1.15.2010

Made this and loved it. I used two whole cans of green chiles and an entire jalapeno and it was definitely NOT too spicy. Put the cheese and cilantro on top and that was very good. It made two whole meals for my family of three. I will definitely make this again.

8 Reviews

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Emily Schloerb on 10.21.2013

Great flavor! It was a little thick and heavy on the beans. I would use 1/2 the amount of beans and possibly a little more chicken broth.

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lhath08 on 9.9.2011

I liked the end result, but I think the recipe needs a little tweaking. It certainly needs to be clearer about whether or not we should pre-soak the beans. I actually doubled the beans, quick-soaked the beans, and when using 7-8 cups of broth, needed to ladle off some at the end of 2 hrs simmering. I definitely got a soupy result.

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missmelis on 11.16.2010

DEE-Lish. I used about 1 1/2 cups more chicken broth, just for a little wiggle room and it turned out perfect. Enough liquid that the leftovers tomorrow won’t be dry, no one wants dry chili. Flavors were awesome, skipped the heat because of the kiddos and it was still enjoyed greatly by all, even the kids. Definitely going on the regular rotation.

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pukingpastilles on 11.14.2010

Really delicious! I make it in my slow cooker (but half the recipe) so we can eat it after we get home from church. It turns out great every time! Kids love it. And the warm corn tortillas make it that much more yummy.

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jcounseller on 11.4.2010

I thought the chili was a little too thick. I think I would thin it out a little next. But the flavor was good.

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