Cajun White Chicken Chili

Building the Flavor Base

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat.
• Add 1 small diced onion and 1 diced jalapeño (seeds removed for mild heat), cooking for about 4–5 minutes until softened.
• Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.

Adding the Chicken and Beans

• Stir in 2 cups cooked shredded chicken, 1 (15 oz) can white beans (drained and rinsed), and 1 (4 oz) can diced green chiles, mixing well to combine.

Seasoning the Soup

• Add 1 tablespoon Cajun seasoning, ½ teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt (adjust to taste).
• Stir thoroughly so the spices evenly coat the mixture.

Adding the Broth and Simmering

• Pour in 2 cups chicken broth and bring the soup to a gentle simmer.
• Let it cook for about 10 minutes to allow the flavors to meld.

Creating the Creamy Finish

• Reduce the heat to low and stir in ½ cup heavy cream and ½ cup softened cream cheese, mixing until smooth and fully incorporated.
• Continue stirring until the soup is creamy and heated through.

Finishing and Serving

• Stir in ¼ cup fresh chopped cilantro (optional) just before serving.
• Ladle into bowls and top with shredded cheese (Monterey Jack or pepper jack), a dollop of sour cream, and optional extra jalapeño slices.
• Serve with lime wedges and tortilla chips or strips on the side for added texture.