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Cajun White Chicken Chili

Cajun White Chicken Chili

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Chili, Soup
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Large pot or Dutch oven

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat on the stovetop or in the microwave.
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