Cajun White Chicken Chili

 This Cajun White Chicken Chili is a comforting, flavor-packed twist on a classic. It's creamy, slightly spicy, and loaded with tender chicken, white beans, and corn. Ready in under 45 minutes, it’s the perfect hearty meal for a busy weeknight.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Course: Main Course
Cuisine: Cajun-Inspired

Ingredients

• 1 tablespoon olive oil

• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 1 small onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 (15 oz) can white beans (Great Northern or Cannellini), drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (4 oz) can diced green chiles

• 2 cups chicken broth

• 1 cup heavy cream, half-and-half, or whole milk

• 2 teaspoons Cajun seasoning, divided (plus more to taste)

• ½ teaspoon ground cumin

• Salt and black pepper, to taste

• Juice of ½ a lime (about 1 tablespoon)

• Fresh cilantro or sliced green onions, for garnish

Instructions

1. Sear the Chicken:

• In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

• Season the chicken pieces with 1 teaspoon of the Cajun seasoning, salt, and pepper.

• Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken with a slotted spoon and set aside.

2. Sauté the Aromatics:

• Reduce the heat to medium. In the same pot, add the diced onion and bell pepper. Sauté for 4-5 minutes, until softened.

• Add the minced garlic and cook for another minute until fragrant.

3. Build the Chili:

• Return the cooked chicken to the pot. Add the drained white beans, corn, diced green chiles, chicken broth, remaining 1 teaspoon of Cajun seasoning, and cumin. Stir to combine.

• Bring the chili to a boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes to allow the flavors to meld.

4. Creamy Finish:

• Stir in the heavy cream and simmer for an additional 5 minutes, until the chili is heated through. Do not boil.

• Taste and adjust seasoning with more salt, pepper, or Cajun seasoning as desired.

5. Serve:

• Remove the pot from the heat and stir in the fresh lime juice.

• Ladle the chili into bowls and garnish with fresh cilantro or green onions.

Serving Suggestions

• Serve with cornbread, crusty bread, or tortilla chips for dipping.

• Top with shredded cheese, a dollop of sour cream, or sliced avocado.

• For a lighter option, serve over a bed of cooked rice or quinoa.

Pro Tips

• Control the Heat: Use a mild or hot Cajun seasoning blend based on your preference. You can always add more at the end.

• Chicken Shortcut: For an even faster version, use 2-3 cups of shredded rotisserie chicken. Add it in when you would return the cooked chicken to the pot.

• Cream Substitute: For a lighter chili, you can substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free option.

• Make it Ahead: This chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.