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Cajun White Chicken Chili Soup

Creamy Cajun White Chicken Chili Soup for Cozy Nights

A delicious Cajun White Chicken Chili Soup that combines shredded chicken, creamy white beans, and zesty flavors, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Yellow Onion Diced for even cooking.
  • 3 cloves Garlic Freshly minced for maximum flavor.
  • 3 cups Shredded Chicken Rotisserie chicken is a time-saver.
  • 1 can Diced Green Chilies Can substitute with fresh jalapeños.
  • 2 cans White Beans Drained, can substitute with cannellini or navy beans.
  • 1 can Fire-Roasted Diced Tomatoes Adds sweetness and a smoky profile.
  • 4 cups Chicken Broth Can use vegetable broth for a vegetarian option.
For the Seasoning
  • 2 tablespoons Cajun Seasoning Adjust according to your heat preference.
  • 1 teaspoon Smoked Paprika Feel free to use regular paprika as a substitute.
  • 1 teaspoon Ground Cumin Essential for balance but can be omitted.
  • to taste Salt Vital for seasoning.
  • to taste Black Pepper Vital for seasoning.
  • to taste Cayenne Pepper Modify based on your spice tolerance.
For Creaminess
  • 1 cup Sour Cream Can substitute with Greek yogurt.
  • 4 ounces Cream Cheese Warming slightly helps it mix easier.
  • 1 cup Shredded Cheddar Cheese Can opt for dairy-free cheese.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and sauté for 3-5 minutes until translucent.
  2. Stir in 3 cloves of minced garlic and cook for approximately 1 minute until fragrant.
  3. Add 3 cups of shredded chicken, 1 can of diced green chilies, 2 cans of drained white beans, and 1 can of fire-roasted diced tomatoes. Pour in 4 cups of chicken broth and stir well.
  4. Sprinkle in 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and season with salt and black pepper to taste.
  5. Bring the soup to a gentle simmer over medium heat and let it cook uncovered for about 15 minutes.
  6. Lower the heat to medium-low and add in 1 cup of sour cream, 4 ounces of softened cream cheese, and 1 cup of shredded cheddar cheese.
  7. Ladle the soup into bowls, garnishing with fresh cilantro, sliced jalapeños, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 27gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Control spice levels by adjusting the green chilies or cayenne pepper. Store leftovers in airtight containers for up to 4 days, or freeze for up to 2 months.

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