Description
The beauty of Cajun cuisine lies in its ability to transform simple ingredients into something extraordinary. This white chicken chili does exactly that, combining everyday pantry staples with bold Cajun seasonings to create a dish that’s both comforting and exciting.
Ingredients
Base Ingredients:
- 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely diced
- 1 can (4 oz) diced green chiles
Beans and Broth:
- 3 cans (15 oz each) great northern beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup water
Cajun Seasonings:
- 2 tablespoons Cajun seasoning blend
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- Salt and black pepper to taste
Creamy Elements:
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
Fresh Garnishes:
- ½ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 lime, cut into wedges
- Shredded Monterey Jack cheese
- Sour cream
Instructions
Cut your chicken into uniform bite-sized pieces for even cooking. In a small bowl, combine 1 tablespoon of Cajun seasoning with salt and pepper, then toss the chicken pieces until evenly coated. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the seasoned chicken in a single layer. Resist the urge to move it around – let it develop a beautiful golden crust for 4-5 minutes before stirring. Continue cooking until chicken is golden on all sides and cooked through, about 8-10 minutes total. Transfer chicken to a plate and set aside.
In the same pot (don’t clean it – those browned bits are pure flavor gold), add the remaining tablespoon of olive oil. Add diced onions and cook for 3-4 minutes until they start to soften and become translucent. The residual heat from the chicken will help caramelize the onions beautifully. Add minced garlic, diced jalapeños, and green chiles, stirring constantly for about 30 seconds until fragrant. Your kitchen should smell absolutely amazing at this point.
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Add the remaining Cajun seasoning, smoked paprika, thyme, cumin, and cayenne pepper. Stir everything together for another 30 seconds, allowing the spices to bloom and become fragrant. This step is crucial for developing deep, complex flavors.
Slowly pour in the chicken broth while stirring to prevent lumps from forming. Add the water and bring the mixture to a gentle boil. Return the seared chicken to the pot along with any accumulated juices. Add two cans of the white beans, reserving one can for later. Reduce heat to low, cover partially, and let it simmer for 30 minutes, stirring occasionally.
In a small bowl, mash the remaining can of white beans with a fork until mostly smooth – this will help thicken your chili naturally. Stir the mashed beans into the pot. In another small bowl, whisk the softened cream cheese with the heavy cream until smooth, then gradually stir this mixture into the chili. The cream cheese should melt completely and create a luxuriously creamy texture.
Let the chili simmer uncovered for another 10-15 minutes until it reaches your desired thickness. Taste and adjust seasonings – add more Cajun seasoning for depth, cayenne for heat, or salt to brighten all the flavors. Stir in half of the fresh cilantro just before serving to maintain its bright, fresh flavor.
Nutrition
- Calories: 385
- Sodium: 720mg
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 32g