Description
This creamy Cajun white chicken chili combines tender chicken, hearty white beans, and vibrant vegetables in a rich, spicy broth. It’s perfect for cozy dinners or gatherings, offering a warm and flavorful experience that will satisfy your taste buds.
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.
- In the same pot, heat olive oil over medium heat. Sauté diced onion 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 vegetables and toast spices for 1 minute. Pour in reserved chicken broth, scraping the bottom of the pot. Bring to a gentle simmer.
- Add shredded chicken, white beans, corn, and diced green chilies. Stir to combine and let simmer for 15-20 minutes, stirring occasionally.
- Reduce heat to low and stir in heavy cream. Heat through for 5 minutes without boiling. Season with salt and pepper to taste.
- Ladle chili into bowls, garnish with chopped cilantro, and top with shredded cheese and avocado slices if desired. Serve hot with crusty bread or tortilla chips.
Notes
- For a spicier chili, keep the seeds in the jalapeño or add more Cajun seasoning.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes