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Spicy Cajun White Chicken Chili Recipe

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★★★★★

4.6 from 98 reviews

This Spicy Cajun White Chicken Chili is a hearty and flavorful dish that combines tender chicken, creamy beans, and a bold blend of Cajun spices. Perfect for warming up on chilly days, it offers a spicy kick balanced by creamy textures and fresh garnishes like avocado, cilantro, and lime. This comforting one-pot meal is easy to prepare and serves as a crowd-pleasing dinner option.

Ingredients

Scale

Chicken & Seasoning

  • 2 tbsp olive oil
  • 1 ½ lbs boneless, skinless chicken, cubed
  • 1 tbsp Cajun seasoning (for chicken)
  • ½ tsp salt
  • ¼ tsp black pepper

Aromatics & Spices

  • 1 tbsp olive oil (for aromatics)
  • 1 large yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp Cajun seasoning (for base)
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (or to taste)

Beans & Liquids

  • 4 cups low-sodium chicken broth
  • 2 (15-oz) cans great northern beans, rinsed & drained
  • 1 (15-oz) can cannellini beans, rinsed & drained
  • ½ cup fresh or frozen corn (optional)

Dairy & Thickening

  • 8 oz cream cheese, softened & cubed
  • ½ cup heavy cream
  • 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)

Garnishes

  • Fresh cilantro, chopped
  • Shredded Monterey Jack or cheddar cheese
  • Diced avocado
  • Sliced jalapeños (fresh or pickled)
  • Sour cream or plain Greek yogurt
  • Lime wedges

Instructions

  1. Prep Ingredients: Pat chicken dry and cut into 1-inch cubes. Season the chicken with 1 tablespoon Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Chop the onion and green bell pepper, and mince the garlic. Rinse and drain the great northern and cannellini beans. Soften and cube the cream cheese, and measure out all remaining spices to have them ready.
  2. Brown Chicken & Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the seasoned chicken cubes and brown them for 5 to 7 minutes until cooked through. Remove the chicken and set aside. Reduce the heat to medium and add 1 tablespoon olive oil to the pot. Sauté the chopped onion and bell pepper for 7 to 10 minutes until softened. Add the minced garlic and sauté for another 1 to 2 minutes until fragrant. Stir in 1 tablespoon Cajun seasoning, ground cumin, dried oregano, and cayenne pepper; cook for 1 minute while stirring constantly to release the spices’ aroma.
  3. Simmer the Chili: Pour in the low-sodium chicken broth, scraping up any browned bits stuck to the pot to add flavor. Add the rinsed and drained beans, the browned chicken along with any juices, and the optional corn if using. Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the chili simmer for 20 to 30 minutes to allow the flavors to meld together beautifully.
  4. Finish & Thicken: Uncover the pot and stir in the softened, cubed cream cheese until it is completely melted and incorporated into the chili, creating a creamy texture. Add the heavy cream and stir to combine. If you prefer a thicker chili, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water, then slowly stir this mixture into the chili. Cook for an additional 2 to 3 minutes until the chili thickens. Taste and adjust seasonings if needed. Let the chili rest for 5 to 10 minutes before serving to let it thicken further and deepen in flavor.
  5. Serve & Garnish: Ladle the hot Cajun White Chicken Chili into bowls. Garnish each serving with fresh chopped cilantro, shredded Monterey Jack or cheddar cheese, diced avocado, sliced jalapeños (fresh or pickled), sour cream or plain Greek yogurt, and lime wedges for an extra zest. Serve immediately and enjoy the comforting spicy warmth. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or milk if needed to loosen the chili.

Notes

  • You can adjust the cayenne pepper quantity to control the heat level according to your preference.
  • Using low-sodium chicken broth helps control the overall saltiness of the chili.
  • For a richer flavor, let the chili simmer longer, but be careful not to overcook the beans as they might get mushy.
  • Optional corn adds a sweet crunch but can be omitted if preferred or unavailable.
  • Leftovers taste even better the next day as the flavors continue to meld.
  • For a thicker chili without cornstarch, you can mash some of the beans before adding the cream cheese.

Keywords: Cajun white chicken chili, spicy chicken chili, creamy chicken chili, one-pot chili, comfort food, bean chili, Cajun seasoning recipe

Find it online: https://reemcook.com/spicy-cajun-white-chicken-chili-recipe/