Cajun White Chicken Chili

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons Cajun seasoning, divided
• 1 teaspoon salt, divided
• ½ teaspoon black pepper
• 2 (15-ounce) cans white beans, drained and rinsed
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 (4-ounce) can mild diced green chiles
• 4 cups low-sodium chicken broth
• 4 ounces cream cheese, softened and cubed
• ½ cup heavy cream or half-and-half
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the onion and green bell pepper. Cook for 4–5 minutes until softened, then stir in the garlic and cook for 30 seconds.
3. Season the chicken with 1 tablespoon of the Cajun seasoning, ½ teaspoon salt, and the black pepper. Add it to the pot and cook for 5–7 minutes, stirring occasionally, until lightly browned.
4. Stir in the remaining Cajun seasoning, remaining salt, smoked paprika, cumin, and cayenne pepper (if using).
5. Add the white beans, diced tomatoes with green chiles, diced green chiles, and chicken broth. Stir well.
6. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is fully cooked and tender.
7. Stir in the softened cream cheese until completely melted and smooth.
8. Add the heavy cream (or half-and-half) and simmer for another 5 minutes, stirring occasionally. Do not let the chili boil after adding the dairy.
9. Taste and adjust the seasoning if needed.
10. Serve hot with your favorite toppings such as shredded cheddar cheese, sliced green onions, chopped cilantro, sour cream, tortilla strips, or crushed crackers.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6