This Cajun White Chicken Chili is a bold and flavorful twist on classic white chili. Packed with tender chicken, creamy white beans, and a spicy Cajun kick, it’s a perfect comforting meal for any time of the year.
Ingredients
(Serves 6–8)
2 tablespoons olive oil
1 pound (450g) boneless, skinless chicken breasts or thighs, cubed
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (4 oz) can diced green chilies
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon oregano
3 cups (720ml) chicken broth
2 (15 oz) cans white beans (like cannellini or great northern), drained and rinsed
1 cup (240ml) heavy cream or half-and-half
1 cup (100g) shredded pepper jack or cheddar cheese
½ teaspoon hot sauce (optional, for extra heat)
Salt and pepper, to taste
For Garnish:
Chopped green onions
Fresh cilantro
Extra shredded cheese
Sliced jalapeños
Tortilla chips or cornbread (for serving)
Instructions
Step 1: Cook the Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion, garlic, and bell peppers. Sauté for 3–4 minutes until softened and fragrant.
Step 3: Build the Chili Base
Stir in the Cajun seasoning, smoked paprika, cumin, and oregano, cooking for 1 minute to toast the spices.
Add the green chilies, chicken broth, and white beans. Bring to a gentle boil, then reduce the heat to low.
Step 4: Simmer
Return the cooked chicken to the pot and let the chili simmer on low heat for 15–20 minutes, allowing the flavors to meld.
Step 5: Add Cream and Cheese
Stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the chili is creamy. Adjust the seasoning with salt, pepper, and hot sauce, if desired.
Step 6: Serve
Ladle the chili into bowls and garnish with green onions, cilantro, extra cheese, or sliced jalapeños. Serve warm with tortilla chips or cornbread on the side.
Pro Tips
Make It Spicier: Add a pinch of cayenne or an extra dash of hot sauce for a fiery kick.
Crockpot Option: Combine all ingredients (except cream and cheese) in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream and cheese during the last 30 minutes.
Thicker Chili: Mash some of the beans with a fork before adding them to the pot for a thicker consistency.
Why You’ll Love This Recipe
Bold and Spicy: The Cajun spices bring a zesty, smoky flavor to the creamy chili.
Hearty and Comforting: Perfect for chilly nights or when you need a filling, satisfying meal.
Customizable: Adjust the heat and toppings to suit your preferences.
Enjoy this Cajun White Chicken Chili with all the fixings and savor the rich, spicy flavors. Let me know if you’d like more chili variations or side dish ideas! 🌶️🍲✨