Ingredients 1x2x3x

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Oil: 2 tablespoons olive oil or neutral oil
• Onion: 1 medium yellow onion, diced
• Celery: 2 ribs, diced
• Bell Pepper: 1 green bell pepper, diced (red works too)
• Garlic: 4 cloves, minced
• Jalapeño: 1, seeded and minced (optional for extra heat)
• Cajun Seasoning: 1.5 tablespoons (store-bought or homemade)
• Cumin: 1 teaspoon
• Oregano: 1 teaspoon (dried)
• White Beans: 2 cans (15 oz each) cannellini or Great Northern beans, drained and rinsed
• Chicken Broth: 4 cups, low-sodium
• Green Chiles: 1 can (4 oz) diced green chiles
• Corn: 1 cup frozen or canned (drained)
• Creamy Element: 1/2 cup half-and-half or heavy cream
• Cream Cheese: 3 oz, softened (optional for extra creaminess)
• Lime: Juice of 1 lime
• Fresh Cilantro: 1/4 cup chopped (optional)
• Salt and Pepper: To taste
• Toppings (optional): Shredded Monterey Jack or Pepper Jack, sliced green onions, crushed tortilla chips, hot sauce

Method

1. Season the chicken: Pat chicken dry and toss with 1 teaspoon Cajun seasoning, a pinch of salt, and pepper. This helps lock in flavor from the start.
2. Sear the chicken: Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high. Add chicken in a single layer. Sear 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Transfer to a plate.
3. Sauté the trinity: Lower heat to medium. Add remaining oil, onion, celery, and bell pepper. Cook 5–6 minutes, stirring, until soft and fragrant. Add jalapeño if using.
4. Add garlic and spices: Stir in garlic, remaining Cajun seasoning, cumin, and oregano. Cook 1 minute to bloom the spices. If the pot looks dry, add a splash of oil.
5. Build the base: Stir in beans, green chiles, corn, and chicken broth. Scrape up any browned bits from the bottom of the pot for extra flavor.
6. Simmer: Return chicken (and any juices) to the pot. Bring to a gentle simmer. Cook 15–20 minutes, uncovered, until the chicken is cooked through and the flavors meld.
7. Cream it up: Reduce heat to low. Stir in half-and-half and cream cheese (if using). Simmer 3–5 minutes, stirring, until smooth and slightly thickened. Do not boil after adding dairy.
8. Brighten and finish: Stir in lime juice and cilantro. Taste and adjust with salt, pepper, and more Cajun seasoning if needed.
9. Serve: Ladle into bowls and top with shredded cheese, green onions, tortilla chips, and a dash of hot sauce if you like extra heat.

Notes

• Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
• Freeze: Chili without dairy freezes best. If you plan to freeze, skip the cream and cream cheese, freeze up to 3 months, and stir in dairy after reheating.
• Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of broth if it’s too thick.