Ingredients
Equipment
Method
Step-by-Step Instructions
- Season the chicken breasts with salt, pepper, and Cajun seasoning. Heat olive oil in a Dutch oven and sear chicken for 5-7 minutes on each side. Shred the chicken after removing it from the pot.
- In the same pot, sauté onion, garlic, red bell pepper, and jalapeño over medium heat for about 5-6 minutes until softened.
- Pour in chicken broth and add white beans. Stir in an additional tablespoon of Cajun seasoning. Return shredded chicken to the pot, mix well, and bring to a gentle boil.
- Reduce heat and let simmer uncovered for 20-30 minutes, stirring occasionally and adding more broth if needed.
- Add cream cheese and heavy cream, stirring until fully melted. Squeeze in lime juice for a bright finish.
- Ladle chili into bowls and garnish with cilantro and jalapeños. Optionally, top with sour cream or cheese.
Nutrition
Notes
Cajun White Chicken Chili is even better the next day; store leftovers in an airtight container or freeze for future meals.
