Description
Cajun White Chicken Chili is a flavorful and hearty twist on traditional chili. Packed with tender chicken, creamy white beans, and a perfect blend of Cajun spices, this dish is a deliciously bold and comforting meal. Serve it with a side of cornbread or over rice for a complete, satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 cup frozen corn
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- Salt, to taste
- Optional toppings: chopped cilantro, sour cream, shredded cheese, diced green onions
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces using two forks.
- Sauté the aromatics: In the same pot, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the spices: Stir in the Cajun seasoning, ground cumin, smoked paprika, chili powder, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
- Add the broth and beans: Pour in the chicken broth, followed by the white beans, diced green chilies, and frozen corn. Stir to combine.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Add the chicken and cream: Stir in the shredded chicken and heavy cream (or half-and-half). Continue to simmer for an additional 5-10 minutes, until the chili is heated through and slightly thickened.
- Adjust seasoning: Taste the chili and add salt as needed to adjust the seasoning.
- Serve: Ladle the chili into bowls and top with your choice of optional toppings, such as chopped cilantro, sour cream, shredded cheese, or diced green onions. Serve with cornbread or over rice if desired.
Notes
- For a spicier chili, add a pinch of cayenne pepper or diced jalapeños.
- If you prefer a thicker chili, you can mash some of the beans before adding them to the pot.
- This chili can be made in advance and stored in the refrigerator for up to 3-4 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg