Description
A creamy one-pot chicken chili with white beans, Cajun seasoning, tender chicken, and a Louisiana-inspired vegetable base.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
1 tablespoon olive oil
1 medium yellow onion, diced
2 celery ribs, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 1/2 tablespoons Cajun seasoning, divided
1 teaspoon smoked paprika
1 teaspoon ground cumin
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (4-ounce) can mild diced green chiles
4 ounces cream cheese, softened and cubed
Salt and black pepper, to taste
Optional toppings: green onions, cilantro, shredded Monterey Jack, lime wedges, tortilla chips
Instructions
1. Toss chicken with 1 teaspoon Cajun seasoning. Brown it in olive oil in a Dutch oven; transfer to a plate.
2. Sauté onion, celery, and bell pepper until softened. Add garlic, remaining Cajun seasoning, paprika, and cumin; cook for 30 seconds.
3. Add broth, beans, green chiles, and chicken. Simmer gently for 15 to 18 minutes, until chicken reaches 165°F.
4. Reduce heat to low. Stir in cream cheese until smooth. Mash a few beans if a thicker chili is desired.
5. Taste, season, and serve with desired toppings.
Notes
Use a Cajun seasoning with a heat level your household enjoys; blends vary in salt and cayenne. Keep the chili at a gentle simmer, then add the softened cream cheese over low heat so the broth stays smooth. Add a splash of chicken broth for a looser consistency, or mash a few beans for a thicker chili. Chicken must reach 165°F before serving.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 410 kcal
- Sugar: 3g
- Sodium: 710mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 115mg