Description
This Cajun White Chicken Chili is a vibrant, creamy dish that combines tender chicken with a rich broth and a kick of Cajun spices. Perfect for cozy evenings or game days, it’s a unique twist on traditional chili that your taste buds will love!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large chopped yellow onion
- 2 stalks chopped celery
- 1 chopped green bell pepper
- 3–4 cloves minced garlic
- 2–3 tablespoons Cajun seasoning
- 1 (4 oz) can diced green chiles (undrained)
- 1 minced fresh jalapeño (optional)
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans rinsed and drained white beans (Great Northern or cannellini)
- 4 ounces full-fat cream cheese, cut into cubes
- Splash of heavy cream (optional)
- Fresh cilantro (for garnish)
- Sliced green onions (for garnish)
- Dollop of sour cream or Greek yogurt (for garnish)
- Shredded Monterey Jack cheese (optional for garnish)
Instructions
- First, cook your chicken. You can boil, bake, or pan-sear 1.5 lbs of boneless, skinless chicken breasts or thighs until they are cooked through. Once cooled slightly, shred or dice the chicken into bite-sized pieces. Set it aside while you build the chili base.
- In a large Dutch oven or heavy-bottomed pot, heat about 1-2 tablespoons of olive oil or vegetable oil over medium heat. Add 1 large chopped yellow onion, 2 stalks of chopped celery, and 1 chopped green bell pepper. Sauté for 7-10 minutes, stirring occasionally, until the vegetables have softened and become translucent.
- Stir in 3-4 cloves of minced garlic and 2-3 tablespoons of Cajun seasoning (adjust to your heat preference). Cook for another minute, stirring constantly, until the garlic is fragrant. Now, add one 4 oz can of diced green chiles (undrained) and an optional minced jalapeño for extra kick, cooking for another minute.
- Pour in 4 cups of low-sodium chicken broth. Add two 15-ounce cans of rinsed and drained white beans (Great Northern or cannellini) and your cooked, shredded chicken. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
- Reduce the heat to low, cover the pot, and let the chili simmer for at least 20-30 minutes. This simmering time is vital as it allows all the flavors to meld and deepen beautifully.
- Uncover the pot and stir in 4 ounces of full-fat cream cheese, cut into cubes. Stir continuously until the cream cheese is fully melted and incorporated, creating a wonderfully creamy and rich texture. If desired, you can add a splash of heavy cream at this point for extra silkiness.
- Taste the chili and adjust the seasonings as needed. Serve your Cajun White Chicken Chili hot, garnished with fresh cilantro, sliced green onions, a dollop of sour cream, or shredded cheese.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Cajun seasoning blends vary widely in their spice level. Always start with the lower end of the recommended amount and taste before adding more. This chili tastes even better the next day as the flavors meld.