Description
Warm up with this addictive Cajun White Chicken Chili that brings just the right kick of Louisiana spice to creamy comfort food – perfect for game day or any day you need a little Southern comfort.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 4 cups low-sodium chicken broth
- 3 cans (15.5 oz each) white beans, drained and rinsed
- 1 cup heavy cream
- 8 oz cream cheese, softened and cut into cubes
- 1 cup frozen corn kernels
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced
- Lime wedges for serving
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, then brown in batches until golden (about 4-5 minutes). Transfer to a plate.
- Add remaining tablespoon of oil to pot. Sauté onion and bell peppers for 4-5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in Cajun seasoning, cumin, oregano, and cayenne pepper. Cook for 30-60 seconds until spices are fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
- Add white beans and return chicken to the pot. Reduce heat to maintain a simmer, cover partially, and cook for about 15 minutes until chicken is completely cooked.
- Reduce heat to low. Add cream cheese in small pieces, stirring until melted and incorporated. Stir in heavy cream and corn.
- Simmer gently for 10 minutes until slightly thickened. Taste and adjust seasonings as needed.
- Serve topped with cilantro and green onions, with lime wedges on the side for squeezing over top.