Instructions
1. Sear the Chicken:
-
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
-
Season the chicken pieces with 1 teaspoon of the Cajun seasoning, salt, and pepper.
-
Add the chicken to the pot and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken with a slotted spoon and set aside.
2. Sauté the Aromatics:
-
Reduce the heat to medium. 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 minute until fragrant.
3. Build the Chili:
-
Return the cooked chicken to the pot. Add the drained white beans, corn, diced green chiles, chicken broth, remaining 1 teaspoon of Cajun seasoning, and cumin. Stir to combine.
-
Bring the chili to a boil, then reduce the heat to low and let it simmer, uncovered, for 15-20 minutes to allow the flavors to meld.
4. Creamy Finish:
-
Stir in the heavy cream and simmer for an additional 5 minutes, until the chili is heated through. Do not boil.
-
Taste and adjust seasoning with more salt, pepper, or Cajun seasoning as desired.
5. Serve:
-
Remove the pot from the heat and stir in the fresh lime juice.
-
Ladle the chili into bowls and garnish with fresh cilantro or green onions.
Serving Suggestions
-
Serve with cornbread, crusty bread, or tortilla chips for dipping.
-
Top with shredded cheese, a dollop of sour cream, or sliced avocado.
-
For a lighter option, serve over a bed of cooked rice or quinoa.
Pro Tips
-
Control the Heat: Use a mild or hot Cajun seasoning blend based on your preference. You can always add more at the end.
-
Chicken Shortcut: For an even faster version, use 2-3 cups of shredded rotisserie chicken. Add it in when you would return the cooked chicken to the pot.
-
Cream Substitute: For a lighter chili, you can substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free option.
-
Make it Ahead: This chili tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
ADVERTISEMENT
