Description
This Cajun White Chicken Chili is a flavorful, comforting dish combining tender shredded chicken, white beans, and a medley of Cajun spices. Perfect for chilly days, this creamy chili is easy to make on the stovetop and serves as a hearty meal with optional toppings like cilantro, sour cream, and cheese.
Ingredients
Scale
Chicken & Base
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter version)
- Salt, to taste
Vegetables & Beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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
Spices & Seasonings
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
Optional Toppings
- Chopped cilantro
- Sour cream
- Shredded cheese
- Diced green onions
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken and set aside to cool.
- Shred the chicken: Once cooled, shred the chicken into bite-sized pieces using two forks.
- Sauté the aromatics: In the same pot, add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add the spices: Stir in Cajun seasoning, ground cumin, smoked paprika, chili powder, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
- Add broth and beans: Pour in the chicken broth, then add the drained white beans, diced green chilies, and frozen corn. Stir well to combine.
- Simmer the chili: Bring the mixture to a boil, reduce heat, and simmer for 15-20 minutes to allow flavors to meld.
- Add chicken and cream: Stir in the shredded chicken and heavy cream or half-and-half. Continue to simmer for 5-10 minutes until heated through and slightly thickened.
- Adjust seasoning: Taste the chili and add salt as needed.
- Serve: Ladle chili into bowls and top with optional ingredients such as chopped cilantro, sour cream, shredded cheese, or diced green onions. Serve with cornbread or over rice if desired.
Notes
- You can substitute chicken thighs for breasts if preferred for more moisture.
- For a lighter chili, use half-and-half instead of heavy cream.
- Adjust the spiciness by increasing or reducing the Cajun seasoning and chili powder.
- Great served with warm cornbread or over steamed rice for a hearty meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
