Description
A hearty and creamy chili loaded with Cajun spices, tender chicken, white beans, and a rich, velvety broth. Perfect for cozy nights and packed with Southern comfort.
Ingredients
Scale
- For the Chili:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 2 (15-ounce) cans white beans (cannellini or great northern), drained and rinsed
- 4 ounces cream cheese, softened and cut into cubes
- 1/2 cup heavy cream
- For Garnish (optional):
- Chopped fresh parsley or green onions
- Shredded cheddar cheese
- Hot sauce
Instructions
- Prep: Dice the onion, bell pepper, and mince the garlic. Cube the chicken. Drain and rinse the white beans. Soften the cream cheese.
- Sauté aromatics: Heat olive oil in a large Dutch oven or pot over medium heat. Add onion and bell pepper; cook until softened, about 4 minutes. Stir in garlic and cook for 30 seconds.
- Cook chicken: Add the chicken pieces to the pot. Sprinkle with Cajun seasoning, cumin, chili powder, salt, and pepper. Cook, stirring occasionally, until chicken is browned on all sides, about 5 minutes.
- Add liquids and beans: Pour in the diced tomatoes (with juices) and chicken broth. Stir in the drained white beans. Bring to a simmer, then reduce heat to medium-low. Cook for 15 minutes, stirring occasionally.
- Make it creamy: Add the softened cream cheese and heavy cream. Stir until the cream cheese is fully melted and the chili is smooth and creamy. Simmer for another 5 minutes, stirring often. Taste and adjust seasoning with more salt, pepper, or hot sauce if desired.
- Serve: Ladle the chili into bowls. Garnish with parsley, green onions, shredded cheddar, and a dash of hot sauce if you like.
Notes
For a spicier chili, add 1/2 teaspoon cayenne pepper or use a hot Cajun seasoning. This chili thickens as it sits; add a splash of broth when reheating if needed. Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Cajun / Southern
Nutrition
- Calories: 462
- Sugar: 5 g
- Fat: 25 g
- Carbohydrates: 30 g
- Protein: 30 g