Cajun White Chicken Chili

Description

This Cajun White Chicken Chili is a hearty, creamy, and slightly spicy dish made with tender chicken, white beans, and vegetables, all infused with bold Cajun spices. It’s a cozy and flavorful alternative to traditional chili and perfect for cool nights or game day gatherings.

Ingredients for Cajun White Chicken Chili

• 1 lb boneless skinless chicken breasts (or thighs), cooked and shredded

• 1 tbsp olive oil

• 1 medium onion, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

• 1 can (4 oz) diced green chiles

• 1 ½ cups chicken broth

• 1 tsp Cajun seasoning (adjust to taste)

• ½ tsp ground cumin

• ½ tsp paprika

• Salt and pepper, to taste

• 4 oz cream cheese, softened

• ½ cup sour cream

• Juice of ½ lime (optional)

• Fresh cilantro, chopped (for garnish)

Instructions

1. Sauté vegetables:
   Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and sauté for 1 minute more.

2. Add seasonings and broth:
   Stir in Cajun seasoning, cumin, paprika, and a pinch of salt and pepper. Mix in the white beans, green chiles, and chicken broth. Bring to a simmer.

3. Add chicken:
   Stir in shredded chicken. Simmer for 10–15 minutes to let flavors blend.

4. Make it creamy:
   Reduce heat and stir in the cream cheese until fully melted and incorporated. Then add sour cream and stir until smooth.

5. Final touch:
   Squeeze in lime juice (optional), taste, and adjust seasoning if needed.

6. Serve:
   Ladle into bowls and top with chopped cilantro. Serve with tortilla chips, cornbread, or crusty bread.

Notes

• For more heat, add cayenne pepper or hot sauce.

• You can use rotisserie chicken for a faster prep.

• Swap sour cream with Greek yogurt for a healthier version.

• Make it dairy-free by using coconut cream and dairy-free alternatives.

Tips

• Blend a portion of the beans for a thicker texture before adding the chicken.

• Let the chili sit for a few minutes before serving—it thickens and flavors deepen.

• Freeze leftovers for up to 3 months.

• Cajun seasoning can vary—start small and build up to taste.

Servings

4 to 6 servings

Nutritional Info (Per Serving – Approximate)

• Calories: 370

• Protein: 30g

• Carbs: 22g

• Fat: 18g

• Fiber: 6g

• Sodium: 700mg

(Values may vary based on specific ingredients used.)

Benefits

• High in protein from chicken and beans

• Balanced meal with healthy fats, carbs, and fiber

• Customizable spice level for any palate

• Comforting and filling—ideal for batch cooking and meal prep

• Gluten-free (check your broth and seasonings)

Q&A

Q: Can I make it in a slow cooker?
A: Yes! Sauté onions and garlic first, then add everything except dairy to the slow cooker. Cook on low for 4–6 hours. Stir in cream cheese and sour cream at the end.

Q: What can I substitute for white beans?
A: Try chickpeas or pinto beans for a twist. They still work great with the creamy texture.

Q: Is it freezer-friendly?
A: Absolutely. Let it cool fully before freezing in airtight containers. Thaw in the fridge and reheat gently.

Q: Can I make it vegetarian?
A: Yes—skip the chicken, use veggie broth, and add more beans or tofu for protein.