Description
This Cajun White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender chicken breasts simmered with white beans, bell peppers, and a bold blend of Cajun spices. Rich cream cheese and heavy cream add indulgence, balanced with bright lime juice and fresh cilantro for a comforting yet vibrant dish perfect for chilly evenings.
Ingredients
Scale
Chicken and Protein
- 2 large chicken breasts (or thighs)
- 2 cups white beans (cannellini or great northern)
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, sliced
Liquids and Dairy
- 4 cups chicken broth
- 4 ounces cream cheese
- 1/2 cup heavy cream
Seasonings and Garnishes
- 2 tablespoons Cajun seasoning (divided)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Season Chicken: Season the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning to build a spicy base flavor.
- Sear Chicken: Heat olive oil in a Dutch oven over medium-high heat. Sear the seasoned chicken until golden brown on both sides, about 3-4 minutes per side.
- Shred Chicken: Remove the chicken from the pot and let it rest for a few minutes, then shred it into bite-sized pieces using two forks.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Cook until the veggies are soft and fragrant, about 5 minutes.
- Add Liquids and Beans: Pour in the chicken broth and add the white beans along with the remaining 1 tablespoon of Cajun seasoning. Stir to combine well.
- Simmer: Return the shredded chicken to the pot. Bring the chili to a gentle simmer and cook uncovered for 20 to 30 minutes to allow the flavors to meld.
- Add Creaminess: Stir in the cream cheese and heavy cream until melted and the chili turns creamy and smooth.
- Add Lime Juice: Stir in the lime juice to brighten the flavors and provide a fresh tang.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, extra jalapeño slices if desired, or a wedge of lime for squeezing.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- If you prefer less heat, remove the seeds from the jalapeño or reduce the quantity.
- Use low-sodium chicken broth to control the salt content.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for longer storage.
- Serve with cornbread or tortilla chips for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Searing
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Cajun white chicken chili, creamy chicken chili, spicy white bean chili, easy chicken chili recipe, Cajun chicken soup
