Ingredients

Scale

For the Chili:

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or thighs, diced
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, chopped
4 garlic cloves, minced
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper (optional, for extra heat)
4 cups chicken broth
2 cans (15 ounces each) white beans, drained and rinsed (cannellini or Great Northern beans work well)
1 cup frozen corn (optional)
1 cup heavy cream or half-and-half
1 block (8 ounces) cream cheese, softened and cubed
2 tablespoons lime juice
Salt and pepper to taste

Optional Garnishes:

Fresh cilantro or parsley, chopped
Shredded Monterey Jack or cheddar cheese
Sliced jalapeños
Sour cream
Tortilla chips or strips

Instructions

Step 1: Sear the Chicken
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set aside.

Step 2: Sauté the Vegetables
In the same pot, add the onion, green bell pepper, celery, and garlic. Sauté for 3–5 minutes until the vegetables are softened and fragrant. Stir in the Cajun seasoning, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for an additional minute to toast the spices.

Step 3: Build the Chili Base
Pour in the chicken broth and scrape the bottom of the pot to deglaze it. Add the white beans and corn, then return the cooked chicken to the pot. Stir to combine and bring the mixture to a gentle boil.

Step 4: Simmer the Chili
Reduce the heat to low and let the chili simmer uncovered for 20–25 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.

Step 5: Add Creamy Ingredients
Stir in the heavy cream and cubed cream cheese, ensuring the cream cheese melts completely and creates a smooth, creamy consistency. Add the lime juice and adjust seasoning with salt and pepper to taste.

Step 6: Serve and Garnish
Ladle the Cajun White Chicken Chili into bowls and top with your favorite garnishes such as shredded cheese, fresh cilantro, sliced jalapeños, or a dollop of sour cream. Serve with tortilla chips or warm cornbread on the side.