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Cajun White Chicken Chili

Cajun White Chicken Chili

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Course: Main Course, Soup
Kitchen: American, Cajun-Inspired
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients
 

  • 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.