Cajun White Chicken Chili

Ingredients

• 1.5 lbs boneless, skinless chicken breasts

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 1 can (15 oz) cannellini beans or great northern beans, rinsed and drained

• 1 can (10 oz) diced tomatoes with green chilis (like Rotel), undrained

• 3 cups low-sodium chicken broth

• 1 tablespoon Cajun seasoning

• 1 teaspoon smoked paprika

• 1/2 cup heavy cream or cream cheese

• Fresh cilantro, chopped (for garnish)

• Fresh lime wedges (for serving)

• Salt and black pepper to taste

Instructions

1. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and green bell pepper, cooking until soft and translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.

2. Add Spices & Liquids: Pour in the chicken broth, diced tomatoes with green chilis, drained beans, Cajun seasoning, smoked paprika, salt, and black pepper. Stir well to combine.

3. Cook the Chicken: Submerge the chicken breasts directly into the liquid mixture. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until the chicken is cooked through and tender.

4. Shred the Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back to the pot.

5. Make it Creamy: Stir in the heavy cream (or cream cheese) and let it simmer uncovered for another 5 minutes until the chili is rich, hot, and slightly thickened.

6. Serve: Ladle into bowls, garnish with fresh chopped cilantro, and serve with a fresh lime wedge to squeeze over the top.