Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and minced (optional)
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 (4-ounce) can diced green chilies, undrained
- 1 tsp Cajun seasoning
- 1/2 tsp dried oregano
- 1/4 cup chopped fresh cilantro, for garnish (optional)
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and jalapeno (if using) and cook for 1 minute more, until fragrant.
- Step 2: Add chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Step 3: Stir in chicken broth, cannellini beans, great northern beans, diced green chilies, Cajun seasoning, and oregano. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
- Step 4: Season with salt and pepper to taste.
- Step 5: Ladle chili into bowls and garnish with fresh cilantro, if desired. Serve with your favorite toppings like sour cream, avocado, or shredded cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to maintain creamy consistency.
- Serve this hearty chili with crusty bread for dipping, to soak up all the delicious Cajun flavors.
- For a deeper, richer flavor, lightly brown the chicken in batches to ensure a nice sear before adding the liquids.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American