Let's Talk About Zesty Cajun White Chicken Chili
You know how some days you come home, dog-tired and a little grumpy, and all you really want is a big bowl of something comforting that fights back just a tad? Well, Zesty Cajun White Chicken Chili is what does it for me. First time I threw this together was sort of a happy accident—I'd run out of regular chili beans, and my youngest was certain white beans were "fancier." I still roll my eyes about that, but here we are... everyone asks for "that spicy white chicken stuff" at least once a month now (or twice during football season; go Saints!). Honestly, it's one of those recipes that's become a family legend around here, which probably means my kids will be complaining about it at college someday.
Why You'll Love This Chili (At Least, I Do!)
I make this dish when we want chili but don't feel like eating anything heavy—it's cozy but still kind of zippy. My family goes crazy for this because it's spicy enough to liven things up but not so wild that my spice-averse uncle makes that face. Only takes one pot (my kind of dinner!). Plus, if you've forgotten to thaw the chicken, just toss it in frozen; seriously, it's pretty forgiving. I used to fret about getting the "perfect" roux or exactly timing my beans, but honestly? This chili always takes care of itself. And, bonus: it makes the house smell amazing. That doesn't hurt when you're trying to drag kids to the dinner table.
What You'll Need (But Sub If You Want)
- 2–3 chicken breasts (about 500g—sometimes I toss in thighs if that's all I have)
- 1 tablespoon olive oil (or butter, or, one time I used veggie oil and it was just fine)
- 1 medium onion, chopped (red or yellow both work; I've used shallots in a pinch, no one's complained)
- 1 green bell pepper, diced (but if you grab a red one instead, nobody's storming out the door)
- 3 cloves garlic, minced (I suppose powder could do, but you didn't hear that from me)
- 2 cans (15 oz each) white beans, drained and rinsed (Navy or Cannellini—heck, I even used chickpeas once by accident and it turned out alright)
- 1 can (4 oz) diced green chiles (mild or hot, your call!)
- 2 teaspoons Cajun seasoning (see notes below if you don't have this on hand)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (regular mild paprika's totally fine, too)
- ½ teaspoon salt (taste as you go, Cajun blends can be salty)
- ¼ teaspoon black pepper
- 3-4 cups chicken broth (I just use whatever bouillon I find in the back of the cabinet)
- Juice from half a lime (or lemon if that's what the fridge coughs up)
- Handful of chopped fresh cilantro (optional, my partner hates it so we usually skip)
- ½ cup sour cream or Greek yogurt for swirling on top (I won't judge if you skip this for extra heat)
- Crumbled tortilla chips or shredded cheese for serving (optional but—I love a good crunch!)
How To Make It: My (Somewhat Loopy) Directions
- First, grab your largest pot. I suppose a Dutch oven is ideal, but a deep skillet works in a bind—done it myself more times than I should admit. Heat your oil over medium heat till it shimmers.
- Chuck in the onion and bell pepper. Sauté for about 4–5 minutes, till they've slumped and started to get that sweet, roasted thing happening. Add garlic and cook another minute—just until it smells so good you wish you could bottle it.
- This is where I drop in the Cajun seasoning, cumin, paprika, salt and pepper. Stir it around so the veggies get stained all golden and aromatic. (Don’t stress if it looks like a bit of a mess, it comes together later.)
- Add your chicken pieces. If they’re fresh, cube them first for speed – but honestly, sometimes I toss whole frozen breasts and just shred them later; works out fine. Stir 'em to coat with all those spices.
- Pour in the beans, diced green chiles, and enough chicken broth to just cover everything. Bring it to a simmer. Now lower the heat and partly cover.
- Let it bubble gently for 20–25 min (if using whole breasts, I go 35 min or so). This is the point where I usually sneak a taste—just don’t burn your tongue (trust me, I've done it!).
- If you used whole chicken, fish it out and shred it, then put it back in. Stir in the lime juice and, if you’re in a bold mood, some cilantro.
- Let it hang out for another five min to thicken slightly—I sometimes mash a bit of the beans with a spoon to help it out.
- Ladle into bowls and let folks add their favorite toppings. I love a dollop of sour cream (sometimes a bit too much); kids are all about tortilla chips and cheddar.
Notes From the Trenches
- If your chili seems too soupy, just let it simmer longer. Tried to thicken with flour once—didn't like the texture, so I'd skip that.
- No Cajun seasoning? Use some paprika, garlic powder, a pinch of thyme, and a smidge of cayenne. Yeah, it's not "authentic," but who's knocking?
- I've noticed it tastes even punchier the next day, but honestly, sometimes it just vanishes before I get the chance to test that theory.
Ways I’ve Swapped Things Up (With Mixed Results)
- Once tried it with andouille sausage instead of chicken—delicious but incredibly salty. Maybe halve your salt.
- Added corn a few times, mostly for color. Kids liked it, but I actually prefer the cleaner taste without.
- Tried stirring in spinach at the end—turned out a funny green (not bad, just... odd looking)
- But adding milk or cream to make it "smoother"? Would not recommend, it lost that Cajun edge and just tasted weird.
Equipment: Use What You've Got
You don’t need a fancy Dutch oven—any big ol' pot will do. If you don’t have a garlic press, just smash with your knife. Oh, and on one occasion I made this in a crockpot overnight—totally worked! Just don’t forget it in there, like I did, or you'll wind up reheating it all over again.
How To Store (If You Somehow Have Leftovers)
Just pop leftovers in an airtight tub and they’ll keep fine in the fridge for a couple days. This stuff reheats beautifully—in fact, I tend to think it tastes better the next day. Though honestly, in my house, it never lasts more than a day or so. Never tried freezing, but my friend says she does and it 'comes back to life' just fine. Maybe give it a go if you've got a more disciplined household!
What To Serve With This (According To My Crew)
We like ours topped with a hefty sprinkle of cheese and extra crushed tortilla chips, and always with hot sauce on the side. Sometimes, if I’m really feeling fancy, there’s a side of jalapeño cornbread—my uncle swears by this, especially with a cold beer. You could do a little salad but if I’m being real, we usually just grab more chips.
Hard-Won “Pro Tips” (Aka: Things I Messed Up So You Don’t Have To)
- Don’t rush the simmer time—I tried cranking the heat once, and the bottom burned. Tasted bitter, had to start over. Lesson learned!
- For richer flavor, brown the chicken before adding broth. Actually, I find it works better if you don’t skip this, but I have, and it was still tasty.
- If it tastes bland at the end, a splash more lime and a pinch of salt works wonders. Or maybe that's just me?
FAQ (Stuff Friends & Family Have Actually Asked)
- Can you make this in a slow-cooker? Yup! Low for 6–8 hours, just shred the chicken at the end. Sometimes I brown the veg first, sometimes I don’t. Both work.
- Spicy for kids? Not really. But if you’re nervous, dial back the Cajun seasoning or leave out the green chiles. (I sneak them in anyway, oops.)
- Can you use rotisserie chicken? Sure can! Just skip to step 6, toss it in shredded, warm through and you’re set—makes life easy if you’re in a rush, and, bonus, you look like you cooked all day.
- Is this gluten-free? Far as I know, it is—unless your Cajun seasoning sneaks in flour. Always check labels if that's important for you.
- Veggie version? Oh, good question. I’ve done it with extra beans and some mushrooms for chewiness. Not quite the same, but hey, it works for Meatless Monday!
- (Also, did you know green bell peppers are just unripe red ones? My kids rolled their eyes so hard at that trivia I thought they'd faint. Anyway, moving on...)
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon Cajun seasoning
- 1 teaspoon ground cumin
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 3 cups low-sodium chicken broth
- 1 cup frozen corn kernels
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- Salt and black pepper to taste
- Lime wedges, for serving
Instructions
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1Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes.
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2Stir in minced garlic and cook for 1 minute until fragrant. Add chicken pieces, Cajun seasoning, cumin, salt, and black pepper. Cook until chicken is no longer pink, about 5-6 minutes.
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3Add white beans, diced green chilies, chicken broth, and corn. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
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4Remove the pot from heat. Stir in sour cream and half of the chopped cilantro until combined.
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5Ladle chili into bowls. Garnish with remaining cilantro and serve with lime wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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