Cajun White Chicken Chili

Recipe Details

• Author: deesviral
• Cuisine: Southern / American
• Category: Soup / Dinner
• Keywords: White Chicken Chili, Cajun Chili, Creamy Chicken Soup, One-Pot Meals
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 1/2 teaspoons Cajun seasoning (or more to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3 cups cooked, shredded chicken (rotisserie works great)
• 2 cans (15 oz) Great Northern or cannellini beans, drained
• 1 can (4 oz) diced green chilies
• 4 cups low-sodium chicken broth
• 1/2 cup sour cream
• 1/2 cup heavy cream or half-and-half
• Salt & black pepper, to taste
• Optional: shredded cheese, jalapeños, or cilantro for topping

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.
2. Stir in the garlic, Cajun seasoning, cumin, and oregano. Cook for 1 minute until fragrant.
3. Add shredded chicken, white beans, green chilies, and chicken broth. Stir and bring to a gentle boil.
4. Reduce heat to low and simmer for 15–20 minutes to blend the flavors.
5. Stir in sour cream and heavy cream. Simmer another 5 minutes until creamy and heated through. Adjust salt and pepper to taste.
6. Serve hot, topped with cheese, jalapeños, or fresh herbs if desired.

Tips & Serving Ideas

• Extra spicy? Add a dash of cayenne or a chopped jalapeño to the sautéed veggies.
• Make it thicker: Mash 1/2 cup of the beans before adding them to the pot.
• Slow cooker: Combine all ingredients (except cream and sour cream) and cook on LOW for 6–8 hours. Stir in cream at the end.

Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Reheat gently and stir well after thawing.