Name: Cajun White Chicken Chili
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb chicken breasts, cooked and shredded; 1 tablespoon olive oil; 1 onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 2 cups chicken broth; 2 cans (15 oz each) white beans, drained and rinsed; 1 can (4 oz) diced green chilies; 1 teaspoon Cajun seasoning; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional for more heat); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup corn kernels (fresh, frozen, or canned); 1/2 cup heavy cream or coconut milk; Fresh cilantro, for garnish; Lime wedges, for serving

This Cajun White Chicken Chili is a comforting, hearty dish with a spicy kick of Cajun seasoning that takes white chicken chili to a whole new level. It’s perfect for cozy dinners, meal prep, or just when I need something flavorful and satisfying. The combination of shredded chicken, beans, corn, and a creamy base makes it a balanced and delicious meal.

Ingredients

1 lb chicken breasts, cooked and shredded

1 tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 bell pepper, diced

2 cups chicken broth

2 cans (15 oz each) white beans, drained and rinsed

1 can (4 oz) diced green chilies

1 teaspoon Cajun seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional for more heat)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup corn kernels (fresh, frozen, or canned)

1/2 cup heavy cream or coconut milk

Fresh cilantro, for garnish

Lime wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing for 3-4 minutes until softened.

Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the chicken broth, white beans, green chilies, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper.

Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.

Add the shredded chicken and corn, then simmer for an additional 5-7 minutes until everything is heated through.

Stir in the heavy cream or coconut milk for added creaminess and simmer for another 2-3 minutes.

Serve the chili in bowls, garnished with fresh cilantro and a squeeze of lime juice.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Variations

I love how versatile this recipe can be. If I want to add more veggies, I can throw in some spinach, zucchini, or even diced tomatoes. For a dairy-free option, I can easily swap the heavy cream for coconut milk or a dairy-free cream substitute. If I’m in the mood for a little more heat, I can add extra cayenne pepper or even some diced jalapeños to give it a nice spicy kick. You can also play around with the types of beans, using kidney beans or chickpeas instead of white beans.

Storage/Reheating

This chili stores really well in the fridge for up to 3-4 days. I usually make a bigger batch for leftovers, and it’s just as tasty the next day! If I want to store it for longer, I can freeze it in an airtight container for up to 3 months. To reheat, I simply thaw it overnight in the fridge and heat it up on the stovetop over medium heat until warmed through. If it’s too thick, I can add a little extra chicken broth to loosen it up.

FAQs

How can I make this chili spicier?

To give it more heat, I can add extra cayenne pepper or throw in some finely chopped jalapeños or red chili flakes. A few dashes of hot sauce also do the trick.

Can I use a slow cooker for this recipe?

Absolutely! I can toss all the ingredients into the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Just add the cream or coconut milk at the end and stir it in just before serving.

Is there a way to make this recipe dairy-free?

Yes! I can easily substitute the heavy cream with coconut milk, or use a dairy-free cream alternative. I also make sure to check any other ingredients for hidden dairy, but this recipe is naturally free from dairy except for the cream.

Can I make this chili vegetarian or vegan?

I can make this recipe vegetarian or vegan by omitting the chicken and replacing it with a plant-based protein like tofu, tempeh, or even extra beans. For vegan, I also swap the cream for coconut milk and check other ingredients for any animal products.

Can I prepare this ahead of time?

This recipe is perfect for meal prep! I can make it ahead of time, store it in the fridge for up to 3-4 days, and reheat it as needed. It also freezes well, so I can make a large batch and store it for future meals.

Conclusion

This Cajun White Chicken Chili is a flavorful, comforting dish that I always enjoy. It’s hearty, creamy, and has the perfect amount of spice, making it a favorite in my house. Whether I’m making it for a cozy dinner, a busy weeknight meal, or meal prepping for the week ahead, it’s a recipe I can always rely on for a delicious and satisfying meal.

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