Description
This Cajun White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, creamy white beans, and a zesty blend of spices. It’s perfect for cozy dinners or gatherings, easy to prepare, and guaranteed to impress your guests!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño pepper, diced (seeds removed for less heat)
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheese (optional, for serving)
- Avocado slices (optional, for serving)
Instructions
- Place the chicken breasts in a large pot or Dutch oven and cover with water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes until cooked through. Remove chicken, let cool, and shred or chop into bite-sized pieces. Reserve the chicken broth.
- In the same pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic, green bell pepper, and jalapeño; sauté for an additional 3-5 minutes until softened.
- Sprinkle in Cajun seasoning, ground cumin, and dried oregano. Stir to coat the vegetables and let cook for 1-2 minutes. Pour in the reserved chicken broth, scraping the bottom of the pot to release flavorful bits. Add shredded chicken, white beans, corn, and diced green chilies. Stir to combine.
- Bring the mixture to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
- Reduce heat to low and stir in heavy cream. Heat through for another 5 minutes without boiling. Season with salt and pepper to taste, and add more Cajun seasoning or hot sauce if desired.
- Ladle chili into bowls and garnish with chopped cilantro. Top with shredded cheese and avocado slices if desired. Serve hot with cornbread or tortilla chips.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To reheat, warm on the stovetop over medium heat, adding a splash of chicken broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes