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Cajun White Chicken Chili

Creamy Cajun White Chicken Chili to Warm Your Soul

A creamy Cajun White Chicken Chili, this recipe combines tender chicken, hearty beans, and invigorating Cajun spices for a heartwarming dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil or substitute with vegetable or canola oil
  • 1 large Onion (Chopped) yellow onion balances flavor beautifully
  • 1 each Bell Peppers (Red and Green) or use any color or omit
  • 3 cloves Garlic (Minced) fresh garlic is best
For the Protein
  • 1 pound Boneless, Skinless Chicken Breasts (Cut into Bite-Sized Pieces) rotisserie chicken works as a substitute
For the Flavor
  • 2 tablespoons Cajun Seasoning adjust for spice preference
  • 1 teaspoon Cumin ground coriander can substitute
  • 1 teaspoon Smoked Paprika regular paprika works, less rich
  • 1 teaspoon Cayenne Pepper (Optional) leave out for milder flavor
For the Chili Base
  • 4 cups Chicken Broth or substitute with vegetable broth
  • 2 cans Great Northern Beans (Rinsed and Drained) use white beans or cannellini as alternatives
  • 1 can Diced Green Chilies (Undrained) fresh chilies can be used
  • 1 cup Frozen Corn or use fresh or canned corn
For the Finish
  • 0.5 cup Heavy Cream or Sour Cream (Optional) Greek yogurt for a lighter version
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 0.25 cup Fresh Cilantro (Chopped) or substitute with parsley
  • 1 cup Shredded Cheddar Cheese or consider Monterey Jack
  • 0.5 cup Sour Cream or Greek Yogurt (For Garnish)
  • 1 each Lime Wedges (For Garnish) can substitute with lemon

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion and bell peppers. Sauté until softened.
  2. Add the chicken pieces and seasonings. Cook until chicken is no longer pink.
  3. Pour in chicken broth and add beans and green chilies. Stir to combine.
  4. Bring mixture to a gentle boil, then lower heat and let it simmer for at least 30 minutes, stirring occasionally.
  5. Stir in frozen corn and cook for an additional 5 minutes.
  6. If desired, stir in heavy cream or sour cream for extra richness.
  7. Adjust seasoning with salt and pepper to taste.
  8. Ladle chili into bowls and garnish with cilantro, cheese, sour cream, and a lime wedge.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

This chili tastes even better the next day! Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.

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