This Cajun White Chicken Chili is a flavorful and comforting dish that combines tender shredded chicken, creamy white beans, and a blend of Cajun spices. Perfect for a hearty meal, it's enriched with cream cheese and heavy cream for a luscious texture, balanced by fresh lime juice and cilantro for brightness.
Total Time:55 minutes
Yield:6 servings
Ingredients
Protein
2 large chicken breasts (or thighs)
Produce
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, sliced
0.25 cup fresh cilantro, chopped
Pantry
2 cups white beans (cannellini or great northern)
4 cups chicken broth
2 tablespoons Cajun seasoning
Salt and pepper to taste
1 tablespoon olive oil
Dairy
4 ounces cream cheese
0.5 cup heavy cream
Other
1 tablespoon lime juice
Instructions
Season and sear chicken: Season the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat olive oil in a Dutch oven over medium-high heat and sear the chicken until golden brown on both sides. Remove from the pot and shred the chicken using two forks.
Sauté vegetables: In the same pot, add the chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Add broth, beans, and seasonings: Pour in the chicken broth, add the white beans and the remaining 1 tablespoon of Cajun seasoning. Stir well to combine.
Simmer chili: Return the shredded chicken to the pot and bring to a simmer. Let it cook gently for 30 minutes to develop flavors.
Add cream and lime juice: Stir in the cream cheese and heavy cream until the mixture is melted and smooth. Add lime juice to brighten the flavors.
Serve: Serve the chili hot, garnished with fresh cilantro, extra jalapeño slices, or a wedge of lime for added flavor.
Notes
Use chicken thighs instead of breasts for extra juiciness and flavor.
Adjust the amount of jalapeño to control the spiciness of the chili.
For a thicker chili, mash some of the white beans before adding them to the pot.
Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
To make it dairy-free, substitute cream cheese and heavy cream with coconut milk or cashew cream.
