Description
This Cajun White Chicken Chili is a flavorful and comforting dish perfect for a cozy meal. It combines tender chicken breast with a blend of white beans, spices, and creamy broth infused with Cajun seasoning, creating a hearty chili with a mild spicy kick. Ready in just 45 minutes, this recipe serves four and is ideal for a quick weeknight dinner or a satisfying weekend lunch.
Ingredients
Chicken and Beans
- 1 lb boneless, skinless chicken breasts, diced
- 2 cans (15 oz each) white beans, drained and rinsed
Chili Base
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup milk or heavy cream
Seasonings and Spices
- 2 tablespoons Cajun seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
Optional Garnishes
- Chopped green onions
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
Instructions
- Prepare the Chicken: Heat a large skillet over medium heat and add a splash of oil. Add diced chicken breasts, season with salt, pepper, and 1 tablespoon of Cajun seasoning. Cook for 6-8 minutes until chicken is browned and cooked through. Remove chicken and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Cook over medium heat until the onion is translucent and fragrant, about 3-4 minutes.
- Combine Ingredients: Return the chicken to the pan. Add white beans, chicken broth, milk or cream, remaining Cajun seasoning, cumin, and paprika. Stir everything together and bring to a gentle simmer.
- Simmer the Chili: Reduce the heat to low and simmer the chili for 10-15 minutes, allowing flavors to meld and the chili to thicken slightly. Stir occasionally to prevent sticking.
- Final Adjustments: Taste the chili and adjust salt, pepper, or Cajun seasoning as needed. If the chili is too thick, add a bit more broth or milk to reach desired consistency.
- Serve: Ladle chili into bowls and garnish with chopped green onions, shredded cheddar cheese, sour cream, and fresh cilantro if desired. Serve warm and enjoy.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños.
- You can substitute white beans with cannellini or great northern beans.
- Use half-and-half instead of milk or cream for a lighter version.
- Leftovers keep well refrigerated for up to 3 days and reheat on stovetop or microwave.
- To make this recipe gluten-free, ensure Cajun seasoning is certified gluten-free.
