Alright friend, pull up a chair! If you know me at all, you know I have a slight obsession with all things spicy and creamy… especially when the weather outside goes from ‘eh, it’s fine’ to ‘who turned on the freezer?’ That’s when I haul out my battered chili pot, crank some old-school R&B, and make a big mess—with the best Cajun White Chicken Chili I know. (Once I made it during a Mardi Gras blizzard in Dallas. Long story; let’s just say the power of chili is real.) I always end up sneaking bites while it simmers and, well, I don’t regret it one bit.
Why I Keep Coming Back to This Chili
I make this when I need a hug in a bowl, and honestly when I want to look like a kitchen wizard without much effort. My family goes bananas for it (except for Uncle Leroy who thinks bell peppers are ‘too fancy’—there’s one in every family, right?). I’ll say: It’s quick-ish, you can dial up the spice if you’re feeling feisty (sometimes I get a little too bold and need extra sour cream), and it’s great for using up random leftover bits. Plus, it turns out even better if you leave it overnight in the fridge. Maybe it’s just me—but isn’t that always the case with chili?
What You’ll Need (And What’s Totally Swappable)
- 2 chicken breasts, cooked and shredded (sometimes I grab a rotisserie chicken; way faster when I’m feeling lazy/no judgment)
- 1 medium yellow onion, diced (red onion is fine, though it’ll look funnier)
- 1 green bell pepper, chopped small—nah, it doesn’t have to be exact
- 1 jalapeño, minced (totally optional; I just like to live on the wild side)
- 4 cloves of garlic, crushed (or a big spoon of the jarred stuff if I forget to buy fresh)
- 2 cans (15 oz) Great Northern beans, drained and rinsed (navy beans or honestly even garbanzos work in a pinch; Grandma swore by Bush’s brand, but the store brand tastes the same form what I can tell)
- 2 cups chicken broth (the boxed stuff, or bouillon cubes in hot water—no shame)
- 1 cup frozen corn (or whatever you have lurking in your veggie drawer, honestly—it’s not a strict kind of chili)
- 1 ½ tsp Cajun seasoning (store-bought or cobbled together from paprika, cayenne, garlic powder, and onion powder… I rarely measure this bit)
- ½ tsp ground cumin (optional, but nice)
- 1 tsp dried oregano (eyeball it; it’s forgiving)
- Salt and black pepper, to taste (I dump it in and check later—too much and I end up playing the potato-in-the-pot game; you know?)
- ⅔ cup sour cream (Greek yogurt actually works if you’re feeling virtuous… occasionally I do)
- ¾ cup shredded Monterey Jack cheese (cheddar is just fine—if it melts, it works)
Alright, Let’s Cook This Thing
- First things first: grab your biggest pot (I always overestimate how much chili I need, so big is good). Sauté the onion and bell pepper over medium heat with a swirl of oil until they’re soft and your kitchen smells like something’s definitely happening (about 5-7 minutes). I always toss in the jalapeño here too—if you want less heat, scrape out the seeds, or just skip it.
- Add in the garlic (keep it moving so it doesn’t burn! burnt garlic’s the worst), then the Cajun seasoning, cumin, oregano, and a sprinkle of salt and pepper. Let this go for a minute until it smells all warm and toasty—seriously, this is where I hover and start dreaming about dinner.
- Next up: dump in the beans, corn, shredded chicken, and pour in your chicken broth. Give everything a good stir. If it looks a bit soupy, don’t panic—it’ll thicken later, promise. Bring to a gentle boil, then drop the heat down and let it simmer for about 20-25 minutes. I usually clean up the kitchen (or more honestly, get distracted by my phone for a bit) while it does its thing.
- Once it looks—well, like chili—scoop out a bit for a taste test (very important). Adjust seasoning if necessary. Now, turn the heat to low, then swirl in the sour cream and most of the cheese. Stir everything together till it’s smooth-ish and creamy (sometimes I get lumps, but they melt. Or mostly melt. Does the job). Save a little cheese for sprinkling on top—trust me.
- Bowl it up, toss on the extra cheese, maybe some chopped cilantro or green onions if you’re that way inclined, and serve it up before someone eats all your toppings out of the fridge. (Looking at you, Jamie.)
Notes (aka Things I Learned the Hard Way)
- If you want it thicker, mash some of the beans before adding or near the end—it’s not fancy, but it totally works.
- The sour cream should go in after it simmers, otherwise you get weird curdles. Trust me, I did this once and regretted it. Actually, twice. Some lessons take a while.
- If you only have one can of beans left (it happens), just use extra chicken or even add a diced potato.
- Hot sauce: yeah, always good on the table. I keep a bottle of Crystal nearby. Not strictly Cajun, but I’m not fussy.
A Few Fun (or Questionable) Variations I’ve Tried
- Swapped the chicken for leftover pulled pork once—actually pretty tasty, though maybe not traditional. Is anything really?
- Tried it vegetarian: skipped the chicken, added a can of chickpeas and sweet potato cubes. Not bad at all—different, but filling.
- One time I threw in smoked sausage because it needed using… can’t recommend, unless you like chili that tastes oddly like pizza. Oops.
What If I Don’t Have A Big Soup Pot?
Honestly, I’ve made this in a deep skillet more than once (my actual stockpot has mysteriously vanished for weeks at a time). Or you could probably use a slow cooker—just don’t add the dairy until the end. Oh, and I once tried a shallow pan; not ideal. It works out, just sloshes everywhere if you try to stir the chili like you’re on a cooking show.
How To Store This Chili (If It Lasts That Long)
This chili will hang out in the fridge for 3 days, easy—but honestly, in my house it never lasts more than a day! Goes into a container, and I label it, but someone always sneaks back in the middle of the night for ‘just one more bowl.’ Reheat gently on the stove or even in the microwave in a pinch. (It freezes okay too, but I find the texture changes a bit. Not a deal-breaker, just being real.)
The Best Ways to Serve It (According to My Crew)
For me, nothing beats a scoop of chili over cornbread, with a dollop more sour cream and green onions on top. Sometimes we do tortilla chips (kids love it when they get to ‘scoop’ their dinner). My cousin Marsha swears by pickled jalapeños as a topping—too much for me, but hey, you do you!
Pro Tips (Learned by Trial and, Uh, Error)
- Letting it simmer for the full 25 minutes is worth it. I used to try to rush this, and it always felt kind of flat—I guess good things do take a little patience.
- Don’t add the cheese too early, or it kind of disappears and you’ll be left wondering if you even put it in. (One time I forgot… and yes, I fished the packet out of the trash just to check!)
- Taste as you go; sometimes the Cajun seasoning is way saltier than I expect, and sometimes it’s not. I never remember which is which brand to brand.
Some Real Questions I’ve Actually Heard
Can you make this in a slow cooker? Absolutely, just toss everything but the sour cream and cheese in, set it for 4-5 hours on low. Stir in the dairy at the end or it’ll be—well, weird.
What if I can’t handle much spice? Skip the jalapeño and use half (or even less) of the Cajun seasoning. Or try a milder one—some are sneaky hot. Sometimes I put out both hot sauce and extra cheese, lets everyone dial it in.
Can it be frozen? Yeah! Freeze in smaller containers for easy lunches. But, like I said, the texture does change a little after thawing—still tasty, just not quite as creamy.
My chili came out too thin—did I mess up? Nah, happens to me sometimes. Just mash some beans or let it simmer uncovered for a while; it thickens up, promise.
Does it really have to be white beans? Not at all! I once used pinto beans and nobody even noticed except (maybe) me. The chili police didn’t show up.
So there you have it—a spicy, comforting bowl that, actually, is never quite the same twice. And that’s part of the fun.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cans (15 oz each) great northern beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 3 cups low-sodium chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro (optional, for garnish)
Instructions
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1Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook until browned, about 5 minutes. Remove chicken and set aside.
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2In the same pot, add onion, garlic, and green bell pepper. Sauté until vegetables are softened, about 4-5 minutes.
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3Return the chicken to the pot. Stir in the beans, diced green chiles, chicken broth, Cajun seasoning, cumin, smoked paprika, salt, and black pepper.
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4Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until flavors have melded and chili has thickened.
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5Stir in sour cream and heavy cream. Cook for another 2-3 minutes until heated through and creamy. Garnish with chopped fresh cilantro if desired and serve hot.
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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