Chopped green onions
Fresh cilantro
Extra shredded cheese
Sliced jalapeños
Tortilla chips or cornbread (for serving)
Instructions
Step 1: Cook the Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the diced onion, garlic, and bell peppers. Sauté for 3–4 minutes until softened and fragrant.
Step 3: Build the Chili Base
Stir in the Cajun seasoning, smoked paprika, cumin, and oregano, cooking for 1 minute to toast the spices.
Add the green chilies, chicken broth, and white beans. Bring to a gentle boil, then reduce the heat to low.
Step 4: Simmer
Return the cooked chicken to the pot and let the chili simmer on low heat for 15–20 minutes, allowing the flavors to meld.
Step 5: Add Cream and Cheese
Stir in the heavy cream and shredded cheese, mixing until the cheese is melted and the chili is creamy. Adjust the seasoning with salt, pepper, and hot sauce, if desired.
Step 6: Serve
Ladle the chili into bowls and garnish with green onions, cilantro, extra cheese, or sliced jalapeños. Serve warm with tortilla chips or cornbread on the side.
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