Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 4 cups chicken broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 (4-ounce) can diced green chiles, undrained
- 2 tablespoons Cajun seasoning
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 8 oz cream cheese, softened
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
- Step 2: Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the rinsed and drained great northern beans, diced green chiles, Cajun seasoning, cumin, and cayenne pepper (if using). Bring to a simmer.
- Step 4: Return the cooked chicken to the pot. Reduce heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- Step 5: Stir in the softened cream cheese until it is fully melted and the chili is creamy. Taste and adjust seasonings as needed. Simmer for another 5-10 minutes.
- Step 6: Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado, or cilantro.
Notes
- For optimal flavor, store leftover chili in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover chili on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.
- Serve your Cajun White Chicken Chili with a dollop of sour cream and some crumbled tortilla chips for a delightful crunch.
- For a richer flavor, brown the cubed chicken in batches to avoid overcrowding the pot and ensure proper searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American