Cajun White Chicken Chili

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

For the Chili

• 2 tbsp olive oil
• 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
• 1 tbsp Cajun seasoning
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp dried oregano
• 4 oz cream cheese, softened
• ½ cup heavy cream or half-and-half
• Salt and black pepper, to taste

Optional Toppings

• Chopped green onions
• Fresh cilantro
• Shredded cheddar or Monterey Jack cheese
• Sliced jalapeños
• Avocado slices
• Lime wedges

Instructions

1. Season and Cook the Chicken

1. Toss the chicken with Cajun seasoning.
2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
3. Add chicken and cook for 5–6 minutes until lightly browned.
4. Remove chicken and set aside.

2. Sauté the Vegetables

1. In the same pot, add onion, bell pepper, and celery.
2. Cook for 5 minutes until softened.
3. Add garlic and cook for 30 seconds.

3. Build the Chili

1. Return the chicken to the pot.
2. Add chicken broth, white beans, green chiles, cumin, paprika, and oregano.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Make It Creamy

1. Remove about 1 cup of beans and broth from the pot.
2. Mash until smooth and stir back into the chili.
3. Add cream cheese and stir until completely melted.
4. Stir in the heavy cream.

5. Finish

1. Simmer for another 5 minutes.
2. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning if desired.

Serving Suggestions

Serve hot with:

• Cornbread
• Crusty bread
• Tortilla chips
• A simple green salad