Cajun White Chicken Chili
If you’re looking for a hearty, flavor-packed dish that warms you from the inside out, Cajun White Chicken Chili is your answer. This dish combines tender chicken, creamy white beans, and zesty Cajun spices for a one-of-a-kind chili experience. It’s comfort food at its finest with a spicy Southern twist!
I first stumbled upon the idea of blending Cajun flavors with chili during a cozy winter evening when my husband was craving something spicy and satisfying. I decided to experiment with Cajun seasoning, white beans, and shredded chicken, and the result was pure magic. My family loves this dish so much that it has become a staple during football season and holiday gatherings. It’s one of those meals that brings everyone to the table with excitement!
Why You’ll Love Cajun White Chicken Chili
•Bold Cajun Flavor: Perfectly seasoned with Cajun spices for a zesty kick.
•Creamy Comfort: The blend of white beans and cream cheese creates a rich, velvety texture.
•Simple Ingredients: Easy-to-find pantry staples and fresh chicken make this dish quick and approachable.
•Versatile: Great for weeknight dinners, game-day spreads, or meal prepping.
Ingredients Notes For Cajun White Chicken Chili
•Chicken: Use cooked shredded chicken or leftover rotisserie chicken for convenience.
•White Beans: Cannellini or Great Northern beans provide a creamy base.
•Cajun Seasoning: Adds the signature bold flavor—adjust to your spice tolerance.
•Cream Cheese: Blends into the chili for a luscious texture.
•Chicken Broth: Balances the flavors and ensures the chili isn’t too thick.
•Veggies: Onions, bell peppers, and jalapeños enhance the Cajun profile.
Recipe Steps
1.Sauté Veggies: Heat oil in a large pot and sauté diced onions, bell peppers, and jalapeños until softened.
2.Add Spices: Stir in Cajun seasoning, garlic, and a pinch of salt. Cook until fragrant.
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3.Combine Ingredients: Add shredded chicken, white beans, chicken broth, and cream cheese. Stir well.
4.Simmer: Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
5.Serve: Garnish with fresh cilantro, shredded cheese, or a dollop of sour cream.
Storage Options
•Refrigerate: Store leftovers in an airtight container for up to 4 days.
•Freeze: Freeze for up to 2 months in a freezer-safe container. Thaw overnight before reheating.
•Reheat: Warm on the stovetop or microwave until heated through.
Variations & Substitutions
•Spice Level: Add more jalapeños or cayenne pepper for an extra kick.
•Beans: Swap white beans with chickpeas or black beans for variety.
•Dairy-Free: Use coconut milk or a dairy-free cream cheese alternative.
•Vegetarian: Replace chicken with diced tofu or extra beans.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in cream cheese during the last 30 minutes.
Q: Can I use raw chicken?
Absolutely. Add raw chicken breasts or thighs directly to the pot, simmer until fully cooked, then shred before serving.
Q: What’s the best topping for Cajun White Chicken Chili?
Try toppings like shredded cheddar, avocado slices, green onions, or tortilla chips for added crunch and flavor.
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Cajun White Chicken Chili
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1 lb boneless skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 small onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional, for extra spice
- 1 can 15 oz great northern beans, drained and rinsed
- 1 can 15 oz corn kernels, drained
- 1 can 4 oz diced green chilies
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- 1/4 cup fresh cilantro chopped (optional, for garnish)
Instructions
- Cook the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and cook for 5-7 minutes, or until browned and cooked through. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onion, bell pepper, and garlic. Sauté for 3-4 minutes, or until softened.
- Season and Simmer: Stir in the Cajun seasoning, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant. Add the cooked chicken back into the pot along with the beans, corn, green chilies, and chicken broth. Stir well and bring to a simmer. Cook for 15-20 minutes to let the flavors meld together.
- Add Cream and Cheese: Reduce the heat to low. Stir in the heavy cream and shredded Monterey Jack cheese. Cook for 3-5 minutes, or until the cheese is melted and the chili is creamy. Taste and adjust with salt and black pepper as needed.
- Serve: Ladle the chili into bowls and garnish with fresh cilantro if desired. Serve with crusty bread, tortilla chips, or over rice.
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