Creamy Cajun White Chicken Chili for Warm, Cozy Nights

Savor a bowl of Cajun White Chicken Chili, a flavorful journey through Louisiana with creamy chicken and zesty broth.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 6 servings

Course: Soups

Cuisine: Cajun, Southern

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
1 medium Onion Chopped; use shallots for a milder taste.
2 medium Bell Peppers Chopped; can substitute with any mild pepper variety.
2 cloves Garlic Minced for optimal infusion.

For the Protein

1 pound Boneless, Skinless Chicken Breasts Cut into bite-sized pieces; can use cooked rotisserie chicken.

For the Spices

2 tablespoons Cajun Seasoning Essential spice blend; adjust to taste.
1 teaspoon Cumin Earthy flavor enhancer.
1 teaspoon Smoked Paprika Adds depth; substitute with regular paprika for less smokiness.
1/4 teaspoon Cayenne Pepper Optional; omit for a milder chili.

For the Liquid & Beans

4 cups Chicken Broth Use low-sodium for better control of salt.
2 cans Great Northern Beans Rinsed; substitute with cannellini or navy beans.
1 can Diced Green Chilies Undrained; fresh diced chili can be used.
1 cup Frozen Corn Adds sweetness; fresh corn can also be used.

For Creaminess

1/2 cup Heavy Cream or Sour Cream Optional; Greek yogurt can be a healthier alternative.

Final Touches

to taste Salt
to taste Pepper
1/4 cup Fresh Cilantro Or parsley as a milder substitute.
1 cup Shredded Cheddar Cheese For garnish.
to taste Sour Cream or Greek Yogurt For garnish.

Equipment

Large Pot

Method

Step‑By‑Step Instructions

In a large pot over medium heat, drizzle in 2 tablespoons of olive oil. Add 1 finely chopped onion and 1 diced bell pepper, stirring occasionally for about 5 minutes until softened.
Introduce 2 minced garlic cloves, stirring for another minute until aromatic.
Add 1 pound of cut chicken, 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Stir and cook for about 7-10 minutes until chicken is no longer pink.
Pour in 4 cups of chicken broth, add 2 cans of Great Northern beans, and 1 can of diced green chilies. Stir to combine and bring to a gentle simmer for about 5 minutes.
Reduce heat to low and cover the pot, letting it bubble gently for 30 minutes to 1 hour.
Remove lid and stir in 1 cup of frozen corn, heating through for about 5 minutes.
Consider stirring in 1/2 cup of heavy cream or sour cream at this stage for added richness.
Taste and adjust seasoning with salt and pepper as needed.
Ladle into warm bowls, garnishing with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.

Nutrition

Serving: 1cupCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 15mg

Notes

This chili not only freezes well but also tastes better the next day as flavors meld beautifully.

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