INGREDIENTS:
1 tbsp olive oil
1 lb boneless, skinless chicken breasts (cubed or shredded)
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
2 tsp Cajun seasoning (more to taste)
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp oregano
Salt & pepper to taste
1 can (15 oz) great northern beans, drained
1 can (15 oz) cannellini beans, drained
1 can (4 oz) diced green chiles
2 cups chicken broth
1/2 cup frozen or canned corn (optional)
1/2 cup sour cream
1/2 cup heavy cream or half-and-half
Juice of 1/2 lime
Fresh cilantro & shredded cheese for topping
INSTRUCTIONS:
COOK CHICKEN: In a large pot, heat olive oil. Add chicken, season with salt, pepper, and 1 tsp Cajun seasoning. Cook until golden and cooked through. Remove and set aside.
SAUTÉ VEGGIES: In the same pot, add onion, bell pepper, and garlic. Sauté until soft.
ADD SPICES: Stir in remaining Cajun seasoning, cumin, paprika, and oregano.
BUILD THE CHILI: Return chicken to pot. Add beans, green chiles, corn (if using), and broth. Stir well.
SIMMER: Cover and let simmer for 20–25 minutes on medium-low.
MAKE IT CREAMY: Lower heat. Stir in sour cream, heavy cream, and lime juice. Let it heat through — do not boil.