Ingredients

2 large chicken breasts (or thighs)

2 cups white beans (cannellini or great northern)

4 cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, sliced

2 tablespoons Cajun seasoning

4 ounces cream cheese

½ cup heavy cream

1 tablespoon lime juice

¼ cup fresh cilantro, chopped

Salt and pepper to taste

1 tablespoon olive oil

Instructions

Step 1: Season the chicken breasts with salt, pepper, and 1 tablespoon of Cajun seasoning.

Step 2: Heat olive oil in a Dutch oven over medium-high heat and sear the chicken until golden on both sides. Remove from the pot and shred once cooled.

Step 3: In the same pot, sauté the chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño until soft and fragrant, about 5 minutes.

Step 4: Pour in the chicken broth, add the white beans and the remaining 1 tablespoon of Cajun seasoning. Stir to combine.

Step 5: Return the shredded chicken to the pot and let everything simmer gently for 20 to 30 minutes to develop flavor.

Step 6: Stir in the cream cheese and heavy cream until fully melted and smooth, creating a rich and creamy chili.

Step 7: Add the lime juice to brighten the flavors and season with additional salt and pepper if needed.

Step 8: Serve the chili hot, garnished with fresh cilantro, extra jalapeño slices for heat, or a wedge of lime on the side.

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika along with the Cajun seasoning.

Use chicken thighs for a juicier, more flavorful chili.

Substitute half the white beans with hominy for a different texture.

If you prefer less heat, remove the jalapeño seeds before slicing or omit it entirely.

FAQs

Can I make this chili in a slow cooker?

Yes, you can. Sear the chicken first, then add all ingredients except the cream cheese, heavy cream, and lime juice to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the dairy and lime juice at the end.

What can I substitute for cream cheese?

You can use sour cream or Greek yogurt instead of cream cheese for a slightly tangier flavor. Add these at the end of cooking and stir gently to avoid curdling.