Description
This Cajun White Chicken Chili is a unique twist on traditional chili, blending bold Cajun flavors with creamy white beans. It’s a hearty meal that warms the soul and packs a flavorful punch.
Ingredients
Scale
- Boneless, skinless chicken breasts
- Great Northern beans (or white kidney beans or chickpeas)
- Cajun seasoning
- Diced green chiles (or jalapeños or sweet bell peppers)
- Chicken broth (or vegetable broth)
- Heavy cream (or sour cream or Greek yogurt)
- 1 chopped onion
- 2 minced garlic cloves
- 1 diced bell pepper
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
- Start by dicing your chicken into bite-sized pieces.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add one chopped onion, two minced garlic cloves, and one diced bell pepper. Sauté them for about 5 minutes or until they become soft and fragrant.
- Toss in the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Sprinkle in the Cajun seasoning (about 2-3 tablespoons, depending on your spice tolerance) and stir to coat the chicken and vegetables evenly.
- Add in the drained and rinsed beans, diced green chiles, and 4 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low, allowing it to simmer for about 20-25 minutes.
- Stir in 1 cup of heavy cream or your preferred creamy substitute. Let it simmer for an additional 5 minutes to meld the flavors together.
- Before serving, taste the chili and adjust seasoning with salt, pepper, or more Cajun seasoning if needed.
- Ladle the chili into bowls and garnish with fresh cilantro, sliced green onions, or a dollop of sour cream if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: This chili tastes even better the next day as the flavors continue to develop. Customize your heat by adding more jalapeños or a splash of hot sauce. It pairs wonderfully with cornbread, tortilla chips, or a simple green salad. For a vegan option, substitute chicken with tofu or jackfruit, use vegetable broth, and replace cream with coconut milk.