Instructions:
Cook the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken breasts and sear for 2-3 minutes per side until lightly browned. Remove from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the diced onion and bell pepper. Sauté for 4-5 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add Seasonings and Broth:
Stir in the Cajun seasoning, smoked paprika, and cumin. Cook for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes with green chilies. Bring to a simmer.
Cook the Chicken:
Return the chicken breasts to the pot. Cover and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender.
Shred the Chicken:
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
Add the Beans:
Stir in the drained white beans and cook for an additional 5-10 minutes to heat through.
Taste and Adjust:
Taste the chili and adjust the seasoning with more Cajun seasoning, salt, or pepper if needed.
Serve:
Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, cilantro, or sliced jalapeños.
Tips:
Make It Creamy: Add 1/2 cup of heavy cream or a dollop of cream cheese at the end for a richer texture.
Extra Spice: For more heat, add cayenne pepper or diced fresh jalapeños.
Slow Cooker Option: Cook the chicken, onions, garlic, bell peppers, and seasonings in a slow cooker on low for 6-7 hours or high for 3-4 hours. Shred the chicken and stir in the beans before serving.
Enjoy your bold and comforting Cajun White Chicken Chili! 🌶️🍲😊
