Description
This hearty Cajun White Chicken Chili combines tender shredded chicken with creamy white beans, sweet corn, and a blend of smoky Cajun spices. Perfect for a cozy meal, this chili is rich, flavorful, and easy to make on the stovetop, offering a comforting twist on traditional chili recipes.
Ingredients
Scale
Chicken and Oil
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen corn
Spices
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon black pepper
- Salt, to taste
Liquids and Beans
- 4 cups chicken broth
- 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
- 1 can (4 oz) diced green chilies
- 1/2 cup heavy cream (or half-and-half for a lighter version)
Optional Toppings
- Chopped cilantro
- Sour cream
- Shredded cheese
- Diced green onions
Instructions
- Cook the chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces using two forks.
- Sauté the aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the spices: Stir in the Cajun seasoning, ground cumin, smoked paprika, chili powder, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavors.
- Add the broth and beans: Pour in the chicken broth, followed by the white beans, diced green chilies, and frozen corn. Stir to combine all ingredients evenly.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld and the ingredients to cook thoroughly.
- Add the chicken and cream: Stir in the shredded chicken and heavy cream (or half-and-half). Continue to simmer for an additional 5-10 minutes until the chili is heated through and slightly thickened.
- Adjust seasoning: Taste the chili and add salt as needed to adjust the seasoning to your preference.
- Serve: Ladle the chili into bowls and top with your choice of optional toppings such as chopped cilantro, sour cream, shredded cheese, or diced green onions. Serve alongside cornbread or over rice if desired.
Notes
- You can substitute chicken thighs for breasts for a juicier chili.
- Use half-and-half instead of heavy cream for a lighter version.
- Adjust the level of Cajun seasoning to control the heat intensity.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day.
- Serve with toppings like avocado or crushed tortilla chips for extra texture.
