When it comes to quick and easy meals, you can rely on Ree Drummond for an instant classic family staple. With a plethora of diverse palate-pleasing spices and hearty beans and cheeses, this one-pot wonder from The Pioneer Woman is everything you need from an easy chicken-forward chili recipe. Bon appetit!

Related: Ree Drummond’s Best Holiday Desserts (From Cookies to Cheesecake)

The Pioneer Woman’s Fast White Chicken Chili

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 6 servings

Ingredients:

1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp dried oregano
½ tsp paprika
½ tsp crushed red pepper flakes
1 tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp olive oil
4 skinless, boneless chicken breasts (1 ½ to 2 pounds total)
3 cups low-sodium chicken broth
½ cup heavy cream
2 Tbsp masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Related: 100 Popular Chicken Breast Recipes You Need to Try

Special Equipment: Pressure cooker

Directions:

1. Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.

2. Add olive oil to a pressure cooker, set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.

3. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

4. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.

5. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

6. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Watch the How-To Video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

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