Creamy Cajun White Chicken Chili for Southern Comfort Bliss

This Cajun White Chicken Chili is a comforting, creamy dish combining hearty ingredients and vibrant flavors for a delightful meal.

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Prep Time 15

Cook Time 45

Resting Time 15

Total Time 1 15

Servings: 6 servings

Course: Soups

Cuisine: Cajun, Southern

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with vegetable oil if needed.
1 chopped Onion Use yellow or white onion.
2 diced Bell Peppers Opt for red and green peppers.
2 cloves Garlic Fresh garlic preferred.

For the Protein & Seasoning

1 pound Boneless Skinless Chicken Breasts Can use rotisserie chicken.
2 tablespoons Cajun Seasoning Adjust according to taste preference.
1 teaspoon Cumin
1 teaspoon Smoked Paprika Replace with regular paprika if unavailable.
1 teaspoon Cayenne Pepper Optional for extra heat.

For the Chili

4 cups Chicken Broth Use low-sodium broth for less salt.
2 cans Great Northern Beans Can substitute with cannellini beans.
1 can Diced Green Chilies Available canned for convenience.
1 cup Frozen Corn Can use fresh or canned corn.

For the Creamy Finish

1 cup Heavy Cream or Sour Cream Greek yogurt is a lighter substitute.
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

For Toppings

to taste Fresh Cilantro Add brightness.
to taste Shredded Cheddar Cheese Can omit for dairy-free options.
to taste Sour Cream or Greek Yogurt Optional topping.
1 sliced Lime Wedge For squeezing fresh acidity.

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and 1 diced red and green bell pepper, sauté for 5-7 minutes until soft and translucent.
Stir in 2 minced garlic cloves and cook for another minute until fragrant.
Add 1 pound of boneless skinless chicken breasts, 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook for 5-7 minutes until chicken is browned.
Pour in 4 cups of chicken broth, add 2 cans of drained Great Northern beans and 1 can of diced green chilies. Stir and bring to a simmer for 30 minutes.
Stir in 1 cup of frozen corn and cook for another 5 minutes.
Mix in 1 cup of heavy cream or sour cream if using and stir until fully combined.
Season with salt, pepper, and optional cayenne. Stir thoroughly.
Ladle chili into bowls, garnish with cilantro, cheese, and sour cream, and squeeze lime over top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 750mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 4mg

Notes

Let the chili sit for 10-15 minutes after cooking to enhance flavors. Use leftover rotisserie chicken for a quick meal.

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