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Cajun White Chicken Chili

This Cajun White Chicken Chili is packed with flavor, incredibly easy to make, and perfect for a comforting meal. With tender chicken, creamy beans, and a kick of Cajun spice, it's a guaranteed crowd-pleaser!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts cubed or shredded
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tsp Cajun seasoning plus more to taste
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp oregano
  • salt and pepper to taste
  • 1 can (15 oz) great northern beans drained
  • 1 can (15 oz) cannellini beans drained
  • 1 can (4 oz) diced green chiles
  • 2 cups chicken broth
  • 1/2 cup corn frozen or canned, optional
  • 1/2 cup sour cream
  • 1/2 cup heavy cream or half-and-half
  • 1/2 lime juice of
  • Fresh cilantro and shredded cheese for topping

Equipment

  • Large pot or Dutch oven

Method
 

  1. Step 1: Heat your olive oil in a large pot or Dutch oven over medium-high heat. Toss in your cubed or shredded chicken, give it a sprinkle of salt, pepper, and about 1 teaspoon of your Cajun seasoning. Cook until it’s beautifully golden and cooked through. Once it’s done, scoop it out of the pot and set it aside.
  2. Step 2: In that same pot, add your diced onion and green bell pepper. Sauté them until they’re nice and tender, which usually takes about 5-7 minutes. Then, toss in your minced garlic and let it cook for just another minute until it’s wonderfully fragrant.
  3. Step 3: Stir in the rest of your Cajun seasoning, cumin, smoked paprika, and oregano. Keep stirring for about a minute. This helps toast the spices and wake up their flavor.
  4. Step 4: Return the cooked chicken to the pot. Add in your drained great northern beans, cannellini beans, diced green chiles, corn (if using), and the chicken broth. Give it all a good stir to make sure everything is well combined.
  5. Step 5: Bring the chili up to a gentle simmer. Once it’s simmering, reduce the heat to medium-low, pop on the lid, and let it do its magic for about 20-25 minutes. Stir it occasionally.
  6. Step 6: Turn the heat down to low. Stir in your sour cream, heavy cream (or half-and-half), and the fresh lime juice. Whisk it all in until it’s beautifully combined and creamy. Gently heat it through without letting it boil.
  7. Step 7: Ladle this deliciousness into bowls and top with plenty of fresh cilantro and shredded cheese. Serve immediately.

Notes

Tips for Success: Don’t boil after adding dairy. Taste and adjust seasoning. Prep veggies and chicken ahead. Shredding vs. cubing chicken affects texture.
Storage: Refrigerator for 3-4 days. Freezer for up to 3 months.