Cajun White Chicken Chili (Printable Version)
A creamy chicken dish featuring Cajun seasoning, white beans, and a touch of lime for bright flavor.
# Ingredients Required:
→ Poultry
01 -
2 large chicken breasts
→ Legumes
02 -
480 ml (2 cups) white beans (cannellini or great northern), drained and rinsed
→ Liquids
03 -
960 ml (4 cups) chicken broth
04 -
120 ml (½ cup) heavy cream
→ Dairy
05 -
113 g (4 ounces) cream cheese
→ Vegetables
06 -
1 medium onion, chopped
07 -
3 cloves garlic, minced
08 -
1 red bell pepper, diced
09 -
1 jalapeño, sliced
10 -
15 g (¼ cup) fresh cilantro, chopped
→ Seasonings & Oils
11 -
2 tablespoons Cajun seasoning, divided
12 -
1 tablespoon lime juice
13 -
1 tablespoon olive oil
14 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Season chicken breasts evenly with salt, pepper, and 1 tablespoon of Cajun seasoning.
02 -
Heat olive oil in a Dutch oven over medium-high heat. Sear chicken breasts until golden brown on both sides, about 3-4 minutes per side. Remove from pot and shred once cooled.
03 -
In the same pot, add chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Sauté until vegetables are softened and aromatic, about 5 minutes.
04 -
Pour in chicken broth and add white beans along with the remaining tablespoon of Cajun seasoning. Stir to combine.
05 -
Return shredded chicken to the pot. Reduce heat to low and simmer gently for 20 to 30 minutes to allow flavors to meld.
06 -
Stir in cream cheese and heavy cream until fully melted and the chili is smooth and creamy.
07 -
Add lime juice to brighten the flavor profile. Adjust seasoning with additional salt and pepper if desired.
08 -
Ladle chili into bowls. Garnish with fresh cilantro, extra jalapeño slices, or lime wedges as preferred. Serve hot.
# Extra Suggestions:
01 -
Adjust Cajun seasoning to your preferred heat level. For a thicker consistency, blend one cup of the chili before adding cream cheese. Garnish with sour cream or avocado to enhance richness.