Description
This Cajun White Chicken Chili is a creamy, flavorful soup combining tender chicken, white beans, and a blend of Cajun spices for a comforting meal. Perfectly balancing heat and richness, this easy stovetop recipe is ideal for a cozy dinner and pairs wonderfully with cornbread or tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into small cubes
- 1 (4-ounce) can diced green chiles
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 (15-ounce) can white beans, drained and rinsed
- 1½ cups chicken broth
- ½ cup sour cream
- ½ cup heavy cream or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Chopped green onions
- Fresh cilantro
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Cook Chicken: Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until lightly browned and cooked through.
- Add Spices and Chiles: Stir in diced green chiles, Cajun seasoning, ground cumin, smoked paprika, cayenne pepper if using, salt, and black pepper. Cook for another minute to toast the spices and develop flavors.
- Simmer with Beans and Broth: Add the drained and rinsed white beans and chicken broth. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally to blend flavors.
- Finish with Cream: Reduce heat to low, then stir in sour cream and heavy cream or half-and-half. Simmer gently for another 5 minutes until the chili thickens and becomes creamy. Taste and adjust seasoning as needed.
- Serve: Serve the chili hot, garnished with chopped green onions and fresh cilantro for a fresh, vibrant finish.
Notes
- For extra heat, increase cayenne pepper or add a dash of hot sauce to taste.
- This chili pairs excellently with cornbread or tortilla chips for a hearty meal.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
