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Cajun White Chicken Chili

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A delightful and zesty Cajun spin on traditional chili, combining tender chicken with creamy goodness and vibrant vegetables.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) Great Northern beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
  3. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 3 minutes.
  4. Stir in the red and green bell peppers, jalapeño, Cajun seasoning, cumin, and oregano. Sauté for an additional 5 minutes.
  5. Pour in the chicken broth and bring the mixture to a boil.
  6. Lower the heat to simmer and let it cook for 15 minutes.
  7. Add the Great Northern beans, corn, and cooked chicken back into the pot. Stir well to combine all ingredients.
  8. Pour in the heavy cream and allow the chili to simmer gently for another 10 minutes. Season with salt and pepper to taste.
  9. Remove the pot from the heat and stir in the chopped cilantro and lime juice.
  10. Serve the chili hot, garnished with additional cilantro or sliced jalapeños if desired.

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Can be made vegetarian by substituting chicken with extra beans.

Nutrition

Find it online: https://delishrecipezbylucy.com/cajun-white-chicken-chili-recipe/

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