Creamy Cajun White Chicken Chili

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (Trimmed and cut into 1‑inch pieces)
• 2 tbsp Off the Chain Cajun Seasoning (Joe's signature blend; substitute with store‑bought Cajun seasoning)
• 2 tbsp Olive Oil (For searing the chicken)
• 1 large Yellow Onion (Diced)
• 1 Red Bell Pepper (Diced)
• 2 Celery Stalks (Diced)
• 3 cloves Garlic (Minced)
• 2 15‑oz cans White Beans (Cannellini or Great Northern) (Drained and rinsed)
• 1 cup Corn Kernels (Frozen or canned, drained)
• 1 4‑oz can Green Chilies (Diced, mild to medium heat)
• 4 cup Chicken Stock (Low‑sodium)
• 1 cup Heavy Cream (Full‑fat for richness)
• 1 cup Monterey Jack Cheese (Shredded)
• 1 cup Sharp Cheddar Cheese (Shredded)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Fresh Parsley or Green Onions (Chopped, for garnish)

Instructions

1. Season and Sear the Chicken

   Pat the chicken thigh pieces dry, toss with 2 tbsp Off the Chain Cajun seasoning, then heat 2 tbsp olive oil in the pot over medium‑high heat. Add the chicken in a single layer and sear until browned on all sides, about 5‑6 minutes. Remove and set aside.

   Time: PT8M

   Temperature: Medium‑high

2. Sauté the Vegetables

   In the same pot, add the diced onion, red bell pepper, and celery. Cook, stirring occasionally, until softened and lightly caramelized, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Garlic and Toast Spices

   Add the minced garlic and an extra pinch of Cajun seasoning (or ½ tsp paprika, ¼ tsp cumin, ¼ tsp onion powder). Cook for 1‑2 minutes until fragrant, being careful not to burn the garlic.

   Time: PT2M

   Temperature: Medium

4. Combine Beans, Corn, Chilies, and Stock

   Stir in the drained white beans, corn kernels, diced green chilies, and pour in 4 cups chicken stock. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high

5. Return Chicken and Simmer

   Return the seared chicken pieces to the pot. Reduce heat to low, cover, and let simmer for 20 minutes until the chicken is cooked through and the flavors meld.

   Time: PT20M

   Temperature: Low

6. Finish with Cream and Cheese

   Remove the pot from heat. Stir in 1 cup heavy cream, 1 cup shredded Monterey Jack, and 1 cup shredded Sharp Cheddar until melted and the chili is creamy. Return to low heat and gently simmer 3‑5 minutes to thicken.

   Time: PT5M

   Temperature: Low

7. Serve and Garnish

   Ladle the chili into bowls, sprinkle with chopped parsley or green onions, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

380

Protein

28 g

Carbohydrates

30 g

Fat

18 g

Fiber

7 g