Spicy Chicken Chili

Creamy, hearty, and full of Cajun-inspired flavor, this chili gets its heat from fresh jalapeños, green chiles, and cayenne. Blending one can of beans helps thicken the broth.

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6 People

Ingredients

* 1 lb boneless skinless chicken breast
* 1/2 teaspoon cumin
* 1 teaspoon Cajun seasoning
* 1 teaspoon garlic powder
* 1/2 teaspoon smoked paprika
* 1–2 tablespoons olive oil
* 1 onion diced
* 1 bell pepper diced
* 2 jalapeños diced
* 3 cloves garlic minced
* 1 can diced green chiles
* 8 oz jalapeño cream cheese
* 3 cups chicken broth
* 2 cans great northern beans drained; blend 1 can with some of the broth until smooth
* 1 can corn drained
* Cayenne pepper to taste
* Onion powder and additional Cajun seasoning to taste
For serving: chopped cilantro shredded cheese, sliced jalapeños, and sour cream

Instructions

Season the chicken with the cumin, Cajun seasoning, garlic powder, and smoked paprika.
Heat the olive oil in a large pot over medium heat. Cook the chicken until cooked through, then transfer it to a plate. Once cool enough to handle, shred it.
In the same pot, sauté the onion, bell pepper, jalapeños, and garlic until softened.
Stir in the green chiles and jalapeño cream cheese. Gradually add the chicken broth, stirring until the cream cheese is mostly melted.
Add the drained beans, blended beans, corn, and shredded chicken. Bring to a gentle simmer.
Simmer for 10–15 minutes, stirring occasionally. Taste and add cayenne, onion powder, and more Cajun seasoning as desired.
Serve with cilantro, shredded cheese, sliced jalapeños, and sour cream.