Description
This Cajun White Chicken Chili is a flavorful and hearty twist on traditional chili, combining tender chicken with creamy white beans, smoky spices, and a kick of Cajun seasoning. Perfect for a cozy weeknight meal, this chili is packed with protein and bold flavors that will satisfy your taste buds.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon Cajun seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Prepare the ingredients. Dice the chicken breasts into bite-sized pieces, chop the onion, and mince the garlic. Drain and rinse the white beans and set aside.
- Sauté the aromatics and chicken. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic and sauté until softened and fragrant, about 3-5 minutes. Add the chicken pieces and cook until they are no longer pink on the outside, about 5-7 minutes.
- Add spices and liquids. Sprinkle in the Cajun seasoning, ground cumin, smoked paprika, salt, and pepper. Stir to coat the chicken and onions. Add the diced green chilies, white beans, corn, and chicken broth. Stir well to combine.
- Simmer the chili. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. Stir occasionally until the chicken is cooked through and the chili has thickened slightly.
- Adjust seasoning and serve. Taste the chili and adjust the seasoning with more salt, pepper, or Cajun seasoning if desired. Serve hot with optional toppings like shredded cheese, sour cream, cilantro, and lime wedges for added flavor.
Notes
- You can substitute chicken thighs for a juicier option.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chili can also be made in a slow cooker: cook on low for 4-6 hours.
- Use gluten-free chicken broth to keep this recipe gluten-free.
