Cajun White Chicken Chili

Protein & Base

1 lb boneless skinless chicken breasts (or thighs)

1 tbsp olive oil or butter

1 small onion, diced

1 green bell pepper, diced

1 jalapeño, seeded & minced (optional but recommended)

4 cloves garlic, minced

Beans & Liquid

2 cans (15 oz each) white beans (cannellini or great northern), drained & rinsed

3 cups chicken broth

Creamy Element

1 cup heavy cream

or

8 oz cream cheese, softened (extra rich option)

Seasoning

1½ tbsp Cajun seasoning (start with 1 tbsp, adjust later)

1 tsp ground cumin

½ tsp smoked paprika

½ tsp dried oregano

Salt & black pepper, to taste

Finish

Juice of 1 lime

¼ cup fresh cilantro, chopped

Cook the chicken

Heat oil in a large pot or Dutch oven over medium heat. Add chicken, season lightly with salt & pepper, and cook until just done. Remove, shred or cube, and set aside.

Build the flavor

In the same pot, add onion, bell pepper, and jalapeño. Sauté 4–5 minutes until softened. Add garlic and cook 30 seconds.

Season it up

Stir in Cajun seasoning, cumin, smoked paprika, and oregano. Toast spices for about 1 minute (this is where the magic starts).

Simmer

Add white beans and chicken broth. Bring to a gentle boil, then reduce heat and simmer 10–15 minutes.

Make it creamy

Stir in heavy cream or cream cheese until fully melted and smooth.

Add chicken back

Return shredded chicken to the pot and simmer another 5–10 minutes.

Finish bright

Add lime juice and cilantro. Taste and adjust salt, pepper, or Cajun seasoning.