Cajun White Chicken Chili is a weeknight wonder, offering a rich and comforting bowl of flavor without the fuss. This recipe is your shortcut to a deeply satisfying meal that’s both easy to prepare and incredibly delicious.
Key Ingredients for Cajun White Chicken Chili
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 bell peppers (any color), finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 4 cups low-sodium chicken broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut!)
- 1 (4-ounce) can diced green chilies, undrained
- 1/2 cup heavy cream (optional, for extra creaminess)
- 2 tablespoons chopped fresh cilantro, for garnish
- Shredded Monterey Jack or cheddar cheese, for garnish
- 1/4 cup sour cream or plain Greek yogurt, for garnish
- sliced jalapeños, for garnish (optional)
How to Make Cajun White Chicken Chili
This Cajun White Chicken Chili recipe is a triumph of simplicity and flavor. In under an hour, you’ll create a hearty, creamy, and incredibly satisfying chili that’s perfect for any occasion. The blend of aromatic vegetables, fiery Cajun spices, and tender chicken creates a dish that’s both comforting and exciting, truly a crowd-pleaser. Preparation time is approximately 15 minutes, with cooking time around 40 minutes.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes.
- Add the Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Next, add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables and cook for 1 minute more, allowing the spices to bloom and release their aromas.
- Deglaze and Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the rinsed and drained cannellini beans and Great Northern beans. Bring the mixture to a simmer.
- Incorporate Chicken and Chilies: Stir in the shredded cooked chicken and the undrained diced green chilies. Reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes, allowing the flavors to meld.
- Achieve Creaminess (Optional): If you desire a creamier chili, stir in the heavy cream during the last 5 minutes of simmering. Heat through, but do not boil.
- Adjust Seasoning: Taste the chili and adjust salt and pepper as needed. If you prefer a spicier chili, add a pinch more cayenne pepper.
- Serve: Ladle the hot Cajun White Chicken Chili into bowls. Garnish generously with chopped fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, and sliced jalapeños if desired.
Why You’ll Love This Cajun White Chicken Chili
You’ll absolutely adore this Cajun White Chicken Chili for its incredibly tender chicken and delightful, creamy broth, brimming with savory white beans and a subtle kick of Cajun spice. It’s a fantastic budget-friendly meal, significantly cheaper than dining out, especially when you utilize leftover cooked chicken or rotisserie chicken to keep costs even lower. The combination of smoky paprika, earthy cumin, and the subtle heat from green chilies makes it uniquely flavorful, even overshadowing simpler chicken soups.
This delightful chili offers a warm hug in a bowl, perfect for chilly evenings or when you need a quick and satisfying meal. Don’t let another weeknight pass you by without experiencing this culinary gem; give this easy and delicious recipe a try today!
Storing and Reheating Tips
- Refrigeration: Allow the Cajun White Chicken Chili to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freezing: For longer storage, let the chili cool completely. Portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating:
- Stovetop: Gently reheat the chili in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if it has become too thick.
- Microwave: Reheat individual portions in a microwave-safe bowl in 1-2 minute intervals, stirring between each, until hot.
Final Thoughts
This Cajun White Chicken Chili is a guaranteed hit, offering a bowl full of comfort and flavor that’s incredibly easy to make. We encourage you to whip up a batch this week and experience its deliciousness for yourself!
Cajun White Chicken Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes.2 tablespoons olive oil, 1 large yellow onion, 2 bell peppers
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Next, add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables and cook for 1 minute more, allowing the spices to bloom and release their aromas.3 cloves garlic, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the rinsed and drained cannellini beans and Great Northern beans. Bring the mixture to a simmer.4 cups low-sodium chicken broth, 2 (15-ounce) cans cannellini beans, 1 (15-ounce) can Great Northern beans
- Stir in the shredded cooked chicken and the undrained diced green chilies. Reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes, allowing the flavors to meld.2 cups cooked shredded chicken, 1 (4-ounce) can diced green chilies
- If you desire a creamier chili, stir in the heavy cream during the last 5 minutes of simmering. Heat through, but do not boil.1/2 cup heavy cream
- Taste the chili and adjust salt and pepper as needed. If you prefer a spicier chili, add a pinch more cayenne pepper.1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper
- Ladle the hot Cajun White Chicken Chili into bowls. Garnish generously with chopped fresh cilantro, shredded cheese, a dollop of sour cream or Greek yogurt, and sliced jalapeños if desired.2 tablespoons chopped fresh cilantro, shredded Monterey Jack or cheddar cheese, 1/4 cup sour cream or plain Greek yogurt, sliced jalapeños