Description
This Cajun White Chicken Chili is a flavorful and hearty dish perfect for a cozy meal. It features tender shredded chicken, white beans, and a blend of Cajun spices that give it a spicy, smoky kick. Ready in about 45 minutes, this chili is an excellent choice for dinner and serves four generously.
Ingredients
Scale
Chicken & Protein
- 1 lb boneless, skinless chicken breasts
- 2 cups cooked white beans (such as cannellini or great Northern beans)
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
Liquids & Broth
- 4 cups chicken broth
- 1 cup water
Spices & Seasonings
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
Other
- 2 tablespoons olive oil
- 1/2 cup shredded Monterey Jack or cheddar cheese (optional, for topping)
- Chopped fresh cilantro or green onions for garnish
Instructions
- Prepare the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and garlic and sauté for about 5 minutes until softened and fragrant.
- Add Spices and Chicken: Stir in the Cajun seasoning, smoked paprika, thyme, cayenne pepper, salt, and black pepper. Add the whole chicken breasts to the pot and pour in the chicken broth and water.
- Cook the Chili: Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, or until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
- Add Beans and Simmer: Stir in the cooked white beans and simmer the chili for another 10 minutes to blend the flavors and heat everything through.
- Serve: Ladle the chili into bowls, then top with shredded cheese and garnish with chopped cilantro or green onions, if desired. Serve hot and enjoy!
Notes
- For a spicier chili, increase the cayenne pepper or add a diced jalapeño when sautéing the vegetables.
- You can substitute canned white beans (drained and rinsed) if you prefer using canned beans.
- This chili freezes well; store in airtight containers for up to 3 months.
- For a creamier texture, stir in 1/4 cup of sour cream or Greek yogurt just before serving.
