Description
This Cajun White Chicken Chili is a creamy, flavorful soup packed with tender chicken, white beans, and a blend of Cajun spices. It is perfect for cozy dinners and combines the zest of Cajun seasoning with a smooth, comforting texture, making it a delightful twist on traditional chili recipes.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup frozen corn
Seasonings and Spices
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids and Dairy
- 1 tablespoon olive oil
- 1 can (4 ounces) diced green chiles
- 2 cans (15 ounces each) white beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 4 ounces cream cheese, cubed
- 1/2 cup half-and-half or heavy cream
Garnish (optional)
- Fresh cilantro or green onions
Instructions
- Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until they are lightly browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, add diced onion and green bell pepper. Cook for 4 to 5 minutes until softened. Then stir in minced garlic, Cajun seasoning, ground cumin, dried oregano, and smoked paprika. Cook everything together for 1 more minute to release the spices’ aromas.
- Add chili base: Stir in diced green chiles, drained white beans, chicken broth, and frozen corn. Bring the mixture to a gentle simmer.
- Combine chicken and cream cheese: Return the cooked chicken to the pot. Reduce the heat to low and stir in the cubed cream cheese until it melts smoothly into the chili, creating a creamy texture.
- Finish with cream and seasoning: Add half-and-half or heavy cream to the pot and simmer for another 5 to 10 minutes, stirring occasionally. This thickens the chili slightly and enhances its creaminess. Taste and season with salt and black pepper as needed.
- Serve and garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro or green onions, if desired. Serve hot for a comforting meal.
Notes
- For extra heat, add cayenne pepper or diced jalapeños to the chili while cooking.
- Use rotisserie chicken as a time-saver instead of cooking raw chicken breasts.
- Leftovers taste even better the next day as flavors meld together.
- This chili freezes well for up to 2 months; thaw thoroughly before reheating.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 370
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
