Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15-ounce) can great Northern beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 4 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: sour cream, shredded cheese, chopped green onions
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from pot and set aside.
- Step 2: Add onion and bell pepper to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Step 3: Stir in the diced tomatoes and green chilies, Cajun seasoning, cumin, salt, and pepper. Cook for 2 minutes, stirring occasionally.
- Step 4: Add the chicken broth and great Northern beans to the pot. Bring to a simmer.
- Step 5: Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
- Step 6: Serve hot, topped with sour cream, shredded cheese, and chopped green onions, if desired.
Notes
- For longer storage, let the chili cool completely before refrigerating in an airtight container for up to 3 days.
- Gently reheat leftover chili on the stovetop over medium-low heat, adding a splash of broth if needed to reach your desired consistency.
- Serve your Cajun White Chicken Chili with warm cornbread for a comforting and complementary side.
- To prevent dry chicken, don't overcook it; it should be just cooked through after the final simmer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American