CAJUN WHITE CHICKEN CHILI

INGREDIENTS:

• 1 tbsp olive oil

• 1 lb boneless, skinless chicken breasts, cubed or shredded

• 1 small onion, diced

• 1 green bell pepper, diced

• 2 cloves garlic, minced

• 2 tsp Cajun seasoning (more to taste)

• 1/2 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 tsp oregano

• Salt & pepper, to taste

• 1 can (15 oz) great northern beans, drained

• 1 can (15 oz) cannellini beans, drained

• 1 can (4 oz) diced green chiles

• 2 cups chicken broth

• 1/2 cup frozen or canned corn (optional)

• 1/2 cup sour cream

• 1/2 cup heavy cream or half-and-half

• Juice of 1/2 lime

• Fresh cilantro and shredded cheese, for topping

INSTRUCTIONS:

1. Cook the Chicken
   Heat olive oil in a large Dutch oven or soup pot over medium heat.
   Add chicken, season with salt, pepper, and 1 tsp Cajun seasoning. Cook until golden and cooked through. Remove and set aside.

2. Sauté the Veggies
   In the same pot, add the onion, bell pepper, and garlic. Sauté until soft and fragrant (about 3–4 minutes).

3. Add the Spices
   Stir in remaining Cajun seasoning, cumin, paprika, and oregano. Let the spices bloom for 1 minute.

4. Build the Chili
   Return the cooked chicken to the pot. Add beans, green chiles, corn (if using), and chicken broth. Stir well to combine.

5. Simmer
   Cover and simmer over medium-low heat for 20–25 minutes, letting all the flavors meld together.

6. Make It Creamy
   Reduce heat to low. Stir in sour cream, heavy cream, and lime juice.
   Let it heat through gently — do not bring to a boil.

7. Serve
   Ladle into bowls and top with fresh cilantro and shredded cheese.