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Cajun White Chicken Chili: A Spicy Twist on a Classic Comfort Food


  • Author: Lily
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. Add shredded chicken, white beans, corn, and diced green chilies. Stir to combine and let simmer for 15-20 minutes, stirring occasionally.
  5. Reduce heat to low and stir in heavy cream. Heat through for 5 minutes without boiling. Season with salt and pepper to taste.
  6. 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