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Sautéing holy trinity vegetables for Cajun White Chicken Chili in Dutch oven

Cajun White Chicken Chili

This Cajun White Chicken Chili combines tender shredded chicken, creamy cannellini beans, and the bold flavors of Cajun spices in a velvety broth. Ready in about an hour, it's perfect for cozy nights or game day with just the right amount of heat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 1.5 lbs Boneless, skinless chicken breasts or thighs
  • 1 large Yellow onion diced
  • 1 Green bell pepper diced
  • 2 stalks Celery diced
  • 4 cloves Garlic minced
  • 2 tbsp Cajun seasoning check salt content
  • 1 tsp Ground cumin
  • 1 tsp Dried oregano
  • 0.5 tsp Smoked paprika
  • 0.25 tsp Cayenne pepper or to taste
  • 2 tbsp All-purpose flour
  • 4 cups Low-sodium chicken broth
  • 2 cans (15 oz) Cannellini beans rinsed and drained
  • 4 oz Cream cheese softened and cubed
  • 0.5 cup Heavy cream
  • 1 Lime juiced
  • Salt and pepper to taste
  • Garnishes cilantro, green onions, cheese, sour cream, jalapeños, tortilla strips

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Cutting board and knife
  • Measuring cups and spoons
  • whisk
  • Two forks
  • ladle

Method
 

  1. Dice onion, bell pepper, and celery; mince garlic; rinse beans.
  2. Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper. Sear 3–4 minutes per side until golden; remove and set aside.
  3. Lower heat to medium. Add onion, bell pepper, and celery; cook 6–8 minutes, stirring to scrape up browned bits, until softened and translucent.
  4. Add garlic, Cajun seasoning, cumin, oregano, paprika, and cayenne; cook 1 minute until fragrant.
  5. Sprinkle flour over vegetables; stir 1 minute to remove raw flour taste.
  6. Slowly whisk in chicken broth to prevent lumps. Return chicken to pot, add beans, stir, cover, and simmer on low 20–25 minutes.
  7. Remove chicken, shred with two forks, and set aside.
  8. Reduce heat to low. Whisk in softened cream cheese until melted and smooth. Stir in heavy cream.
  9. Return shredded chicken to pot, squeeze in lime juice, and simmer 5–10 minutes uncovered to meld flavors. Adjust seasoning as needed.
  10. Serve hot with desired garnishes.

Notes

For best results, sauté aromatics well before adding liquid. Temper cream cheese with hot broth before adding to prevent clumps. Mash some beans for a thicker texture.