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Cozy Cajun White Chicken Chili

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A comforting and creamy Cajun-spiced white chicken chili that’s quick and easy to make, perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), shredded
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and finely chopped (optional)
  • 2 (15-ounce / 425 g) cans white beans (cannellini or great northern), drained and rinsed
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • ½ cup (120 ml) half-and-half or heavy cream (use coconut milk for dairy-free option)
  • 4 ounces (115 g) cream cheese, softened
  • Optional garnishes: chopped fresh cilantro or parsley, shredded cheddar cheese, crumbled tortilla chips or cornbread, sour cream or plain Greek yogurt

Instructions

  1. Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Add diced onion, green bell pepper, jalapeño (if using), and garlic. Cook, stirring occasionally, until veggies soften and onions turn translucent with a slight golden edge, about 8-10 minutes.
  2. Stir in Cajun seasoning, smoked paprika, dried thyme, salt, and pepper. Toss well to coat the veggies and release aromatic oils. Add chicken breasts on top, coating lightly with the spice mix, about 2 minutes.
  3. Pour 4 cups chicken broth over chicken and veggies. Increase heat to bring to a gentle boil, then reduce to low and cover. Simmer until chicken is cooked through and tender, about 20-25 minutes.
  4. Remove chicken breasts from pot and shred using two forks or hands. Return shredded chicken to the pot, about 5 minutes.
  5. Stir in drained white beans, softened cream cheese, and half-and-half. Mix gently until cream cheese melts and chili is velvety. Adjust seasoning as needed. If too thick, add a splash more broth or water, about 7-10 minutes.
  6. Simmer chili uncovered for another 5 minutes to marry flavors and thicken. Serve hot with optional garnishes.

Notes

Do not rush the aromatics; let onions and peppers soften slowly for deeper flavor. Adjust Cajun seasoning to taste, adding more at the end if needed. For a smoother chili, blend a portion before adding cream. Leftovers taste better after flavors meld overnight. Can be made in a slow cooker by browning veggies and spices first, then cooking on low for 6 hours before adding cream and cream cheese.

Nutrition

Keywords: Cajun chicken chili, white chicken chili, creamy chili, comfort food, easy weeknight dinner, spicy chili, healthy chili

Find it online: https://chloeplate.com/cozy-cajun-white-chicken-chili-recipe-easy-homemade-comfort-food/