Go Back
A steaming bowl of creamy Cajun white chicken chili topped with fresh cilantro and lime
Print Recipe

Cajun White Chicken Chili

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 420kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery , diced
  • 4 cloves garlic , minced
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon ground cumin
  • 2 cans (15.5 oz each) Great Northern beans, drained and rinsed
  • 1 can (4 oz) diced green chilies
  • 4 cups low -sodium chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Add the onion, bell pepper, and celery; sauté for 6 minutes until the vegetables are softened.
  • Stir in the minced garlic, Cajun seasoning, and cumin; cook for 1 minute until highly fragrant.
  • Add the diced chicken to the pot and cook for 5 minutes, stirring frequently until the exterior is browned.
  • Pour in the chicken stock, drained white beans, and diced green chilies; bring the mixture to a rolling boil.
  • Reduce the heat to medium-low and simmer uncovered for 25 minutes to allow flavors to meld and the liquid to reduce slightly.
  • Stir in the heavy cream and continue to simmer for an additional 5 minutes.
  • Remove the pot from the heat and stir in the lime juice and chopped cilantro.
  • Taste and adjust seasoning with salt and pepper as needed before serving.