Description
A comforting and flavorful Cajun White Chicken Chili made with tender chicken breasts, creamy white beans, and a blend of Cajun spices. This rich and spicy chili is simmered to perfection with cream cheese and heavy cream for a velvety texture, finished with fresh lime juice and cilantro for a bright, fresh touch.
Ingredients
Scale
Protein
- 2 large chicken breasts (or thighs)
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño, sliced
- 1/4 cup fresh cilantro, chopped
Spices and Seasonings
- 2 tablespoons Cajun seasoning (divided)
- Salt and pepper to taste
Liquids and Dairy
- 4 cups chicken broth
- 2 cups white beans (cannellini or great northern)
- 4 ounces cream cheese
- 5 cups heavy cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
Instructions
- Season Chicken: Season the chicken breasts evenly with salt, pepper, and 1 tablespoon of Cajun seasoning to infuse flavor.
- Sear Chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove chicken from the pot.
- Shred Chicken: After the chicken cools slightly, shred it into bite-sized pieces using two forks.
- Sauté Vegetables: In the same Dutch oven, add the chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Sauté over medium heat until vegetables are soft and fragrant, about 5-7 minutes.
- Add Broth and Beans: Pour in 4 cups chicken broth and add 2 cups white beans along with the remaining 1 tablespoon Cajun seasoning. Stir to combine.
- Simmer Chili: Return the shredded chicken to the pot. Bring to a simmer and cook uncovered for 20-30 minutes to meld the flavors and slightly thicken the chili.
- Add Creaminess: Stir in 4 ounces cream cheese and 5 cups heavy cream until fully melted and the chili has a smooth, creamy texture.
- Brighten Flavors: Add 1 tablespoon lime juice to the chili to brighten the flavors and balance the creaminess.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, extra jalapeño slices if desired, or a wedge of lime for squeezing.
Notes
- You can substitute chicken thighs for a juicier result.
- Adjust jalapeño quantity to control the heat level.
- Use low-fat cream cheese and heavy cream for a lighter version.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a thicker chili, simmer longer before adding cream cheese and heavy cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Keywords: Cajun chicken chili, white chicken chili, creamy chicken chili, spicy chicken soup, comforting chili recipe
