Description
This Cajun White Chicken Chili is a creamy, flavorful soup featuring tender chicken, white beans, corn, and a blend of aromatic Cajun spices. Rich with cream cheese and heavy cream, it offers a comforting and hearty meal perfect for chilly days.
Ingredients
Scale
Protein and Base
- 1 pound chicken breasts, boneless and skinless
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (4 ounces) diced green chilies
- 4 cups chicken broth
Vegetables and Aromatics
- 1 onion, medium, diced
- 4 cloves garlic, minced
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
Spices and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dairy
- 1/2 cup heavy cream
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
Instructions
- Heat the olive oil: Heat the olive oil in a large pot over medium heat to prepare for cooking the chicken and sautéing vegetables.
- Cook the chicken breasts: Add the chicken breasts to the pot and cook for 6-7 minutes per side until golden brown and fully cooked through.
- Rest the chicken: Remove the cooked chicken from the pot and set it aside to cool slightly before shredding.
- Sauté the onion: In the same pot, add the diced onion and cook for 3-4 minutes, stirring occasionally until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning and release its aroma.
- Bloom the spices: Add cumin, paprika, oregano, cayenne pepper, salt, and black pepper to the pot and cook for 30 seconds to enhance their flavors.
- Add beans, corn, and chilies: Stir in the white beans, corn kernels, and diced green chilies until well combined with the spiced base.
- Add chicken broth and simmer: Pour in the chicken broth and bring the soup to a gentle simmer over medium heat.
- Shred the chicken: While the soup simmers, shred the rested chicken into bite-sized pieces using two forks for easy incorporation.
- Add shredded chicken: Return the shredded chicken to the pot and stir well to combine all ingredients evenly.
- Simmer to blend flavors: Let the soup simmer for 5-7 minutes, allowing the flavors to meld and develop further.
- Add cream and cream cheese: Stir in the heavy cream and softened cream cheese until the cheese melts fully and the soup becomes creamy and smooth.
- Add cilantro and lime juice: Stir in the chopped cilantro and lime juice, mixing until evenly distributed for freshness and tang.
- Adjust seasoning: Taste the soup and adjust the seasoning by adding more salt, black pepper, or lime juice as desired.
- Serve with cheese: Ladle the chili into bowls and top each serving with a sprinkle of shredded cheddar cheese for added richness.
- Enjoy hot: Serve the soup hot and enjoy a comforting, flavorful meal.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños.
- Use rotisserie chicken as a shortcut to reduce cooking time.
- Can be made a day ahead; flavors improve after resting overnight.
- Serve with crusty bread or tortilla chips for added texture.
- To make it lighter, substitute heavy cream with half-and-half or evaporated milk.
