Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 tablespoons Cajun seasoning
- 2 lbs boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 (15 oz) cans Great Northern beans, rinsed and drained
- 1 (8 oz) package cream cheese, cubed
Instructions
- Step 1: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and sauté for 5-7 minutes until softened. Stir in the Cajun seasoning and cook for 1 minute until fragrant.
- Step 2: Place the whole chicken breasts into the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shredded.
- Step 3: Carefully remove the chicken breasts from the broth and place them on a cutting board. Shred the chicken using two forks, then return the shredded meat to the pot.
- Step 4: Add the rinsed and drained Great Northern beans to the chili mixture. Stir in the cubed cream cheese until it is completely melted and incorporated, creating a creamy texture and thickening the chili.
- Step 5: Taste the chili and adjust seasonings as necessary (add salt and pepper if desired). Continue to simmer uncovered for an additional 5-10 minutes to allow the flavors to deepen, then serve hot with desired toppings.
Notes
- Keep chili refrigerated in an airtight container for up to four days; if freezing, leave out the cream cheese initially and stir it into individual portions upon reheating for the best texture.
- When reheating from the fridge, whisk in a tablespoon or two of extra chicken broth to restore the desired creamy consistency, warming slowly over low heat to avoid separating the cheese base.
- Complete the Cajun experience by topping each bowl with sliced green onions, a drizzle of hot sauce, and crushed saltine crackers for satisfying crunch.
- To ensure the chicken stays incredibly moist, allow the whole cooked breasts to rest for five minutes after removing them from the broth before shredding.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American