Description
This Cajun White Chicken Chili is a hearty and flavorful dish featuring tender chicken simmered with great northern beans, aromatic spices, and a creamy finish. Perfect for those looking to warm up with a spicy yet smooth chili packed with Cajun flair and fresh herbs.
Ingredients
Scale
Chicken and Meat
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
Vegetables and Aromatics
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely diced
- 1 can (4 oz) diced green chiles
- ½ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
Beans
- 3 cans (15 oz each) great northern beans, drained and rinsed
Liquids and Dairy
- 4 cups low-sodium chicken broth
- 1 cup water
- 4 oz cream cheese, softened
- ½ cup heavy cream
Spices and Seasonings
- 2 tablespoons Cajun seasoning blend
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
Toppings (Optional)
- Shredded Monterey Jack cheese
- Sour cream
Instructions
- Season and Sear the Chicken: Cut the chicken into bite-sized pieces. Toss the chicken with 1 tablespoon of Cajun seasoning, salt, and black pepper until well coated. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. When hot, add the chicken in a single layer and let it cook undisturbed for 4-5 minutes to develop a golden crust. Stir and continue cooking until chicken is cooked through and golden on all sides, about 8-10 minutes total. Transfer to a plate and set aside.
- Build the Aromatic Base: In the same pot, add the remaining tablespoon of olive oil. Add diced onions and cook for 3-4 minutes until translucent and starting to caramelize. Add minced garlic, diced jalapeños, and green chiles, stirring for about 30 seconds until fragrant.
- Create the Spice Foundation: Sprinkle flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Add remaining Cajun seasoning, smoked paprika, thyme, cumin, and cayenne pepper. Stir for another 30 seconds to bloom the spices and enhance flavors.
- Add Liquids and Simmer: Slowly pour in chicken broth while stirring to prevent lumps. Add water and bring to a gentle boil. Return the seared chicken and any juices to the pot. Add two cans of drained white beans, reserving one can for later. Reduce heat to low, cover partially, and simmer for 30 minutes, stirring occasionally.
- Create Creamy Richness: Mash the reserved can of white beans until mostly smooth and stir into the chili to thicken naturally. In a separate bowl, whisk softened cream cheese with heavy cream until smooth. Gradually stir the cream cheese mixture into the chili, allowing it to fully melt and create a creamy texture.
- Final Seasoning and Finish: Simmer the chili uncovered for another 10-15 minutes until thickened to your liking. Adjust seasonings by adding more Cajun seasoning, cayenne, or salt if desired. Stir in half of the chopped cilantro just before serving. Garnish with sliced green onions, remaining cilantro, lime wedges, shredded Monterey Jack cheese, and sour cream as desired.
Notes
- Adjust cayenne pepper amount to control chili heat to your preference.
- Using boneless, skinless thighs will yield a moister chicken, while breasts create a leaner dish.
- For thicker chili, mash additional beans or simmer uncovered longer.
- Leftovers store well in the refrigerator for up to 3 days and freeze for up to 2 months.
- Serve with crusty bread or over rice for a complete meal.
