Description
This bold and flavorful Cajun White Chicken Chili is a spicy, creamy soup that combines tender chicken, white beans, and a touch of Cajun seasoning. Perfectly hearty and warming, it’s ideal for cozy nights.
Ingredients
For the Cajun White Chicken Chili:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper, diced (green or red)
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans (such as great northern or cannellini beans), drained and rinsed
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups chicken broth (low-sodium)
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cayenne pepper (optional, for added heat)
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half (for creaminess)
- Juice of 1 lime
- Fresh cilantro or parsley, chopped (for garnish)
For Optional Toppings:
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Sliced green onions
- Avocado slices
- Jalapeño slices (for extra heat)
- Crumbled tortilla chips or cornbread for crunch
Instructions
Start by cooking the chicken. You can cook the chicken breasts whole or dice them into bite-sized pieces before cooking. For whole chicken breasts, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. If you prefer diced chicken, you can chop the chicken before cooking and sauté it with the vegetables.
Once the chicken is cooked, remove it from the pot and set it aside to rest. When it’s cool enough to handle, shred the chicken using two forks or chop it into bite-sized pieces.
In the same pot, add a bit more olive oil if needed and sauté the diced onion and bell pepper over medium heat until they’re softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning. The garlic should be fragrant and slightly golden.
Next, add the drained and rinsed white beans to the pot along with the can of diced tomatoes (with their juices). Stir to combine, and cook for a few minutes to allow the flavors to begin to meld together.
Add the Cajun seasoning, chili powder, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper to the pot. Stir well to coat the vegetables, beans, and tomatoes with the spices. This step is crucial for building the depth of flavor in the chili, so take a moment to ensure the seasonings are evenly distributed.
Pour in the chicken broth and bring the mixture to a simmer. Stir occasionally and let it cook for about 20 minutes, allowing the flavors to meld together. The liquid will reduce slightly, concentrating the flavors and creating a rich base for the chili.
While the chili simmers, shred or chop the cooked chicken if you haven’t already done so. Once the chili has simmered for about 20 minutes, add the shredded chicken back into the pot. Stir to combine everything and cook for an additional 5 minutes to ensure the chicken is heated through and well-integrated into the chili.
Once the chicken is added, stir in the heavy cream or half-and-half for a creamy, velvety texture. The creaminess will balance the heat from the Cajun seasoning, creating a smooth, comforting dish. Add the lime juice at this stage to brighten up the chili and give it a slight tang that complements the richness of the cream.
Taste the chili and adjust the seasoning if necessary. If you prefer a spicier chili, you can add more Cajun seasoning or cayenne pepper. For a milder version, reduce the amount of chili powder or Cajun seasoning.
Once the chili is hot and well-seasoned, it’s ready to serve. Ladle the chili into bowls and garnish with your choice of toppings, such as shredded cheese, sour cream, sliced avocado, green onions, and fresh cilantro. For added crunch, you can sprinkle some crumbled tortilla chips or serve the chili with a side of cornbread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 350-400 kcal
- Fat: 12-15g
- Carbohydrates: 30-35g
- Protein: 30-35g