Cajun White Chicken Chili

This Cajun White Chicken Chili brings a bit of Southern flair to your dinner table. It’s quick, memorable, and oh-so-satisfying.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

For the Chili

1 tbsp olive oil For sautéing your veggies and adding a rich flavor.
1 medium onion chopped
3 cloves garlic minced
1 bell pepper diced Adds sweetness and color to your dish.
1 lb boneless, skinless chicken breasts cut into bite-sized pieces
2 tsp Cajun seasoning For that signature spicy kick.
1 can white beans drained and rinsed
1 can corn drained
1 can diced tomatoes with green chilies
4 cups chicken broth The flavorful liquid that brings everything together.
1 cup heavy cream For a creamy finish that makes your chili rich.
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Equipment

Large Pot

Method

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Step 2: Stir in the minced garlic and diced bell pepper; cook for an additional 2-3 minutes until softened.
Step 3: Add the chicken pieces and Cajun seasoning to the pot. Cook until the chicken is browned on all sides.
Step 4: Stir in the white beans, corn, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to a simmer.
Step 5: Let the chili simmer for about 20 minutes, allowing the flavors to meld.
Step 6: Stir in the heavy cream and season with salt and pepper to taste. Heat through.
Step 7: Serve hot, garnished with fresh cilantro. Enjoy every spoonful!

Notes

This chili is great for leftovers! Store any uneaten chili in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just thaw in the fridge overnight before reheating.