Description
A creamy and flavorful white chicken chili featuring tender shredded chicken, white beans, and a blend of Cajun spices. This comforting and slightly spicy soup is perfect for a warming meal any day of the week.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 2 cans white beans, drained and rinsed
- 3 cups chicken broth
- 1 tbsp Cajun seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Sauté Onion: Heat olive oil in a pot over medium heat and sauté the chopped onion until it becomes soft and translucent, about 4-5 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, making sure not to burn it.
- Combine Ingredients: Stir in the shredded cooked chicken, drained white beans, chicken broth, Cajun seasoning, paprika, salt, and pepper. Mix everything well to combine the flavors.
- Simmer: Bring the mixture to a gentle simmer and cook uncovered for 15–20 minutes, allowing the flavors to meld and the chili to thicken slightly.
- Add Cream: Stir in the heavy cream and heat through for 2-3 minutes without boiling, to maintain the creaminess.
- Garnish and Serve: Remove from heat, garnish with fresh cilantro, and serve hot for a delicious and comforting meal.
Notes
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- For added sweetness and texture, stir in some corn kernels before simmering.
- Use cooked chicken from a rotisserie or leftover chicken to save time.
- This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
