Return the shredded chicken to the pot.
4. Add the Beans and Corn:
Stir in the white beans and corn.
Simmer for an additional 5-7 minutes to heat through.
5. Optional Creaminess:
For a creamier chili, stir in the heavy cream during the last few minutes of cooking.
Taste and adjust seasoning with salt and pepper, if needed.
6. Serve:
Ladle the chili into bowls and garnish with your favorite toppings such as fresh cilantro, shredded cheese, sour cream, or sliced jalapeños.
Serve with crusty bread, cornbread, or tortilla chips for dipping.
Tips:
Spicy Boost: Add cayenne pepper or diced jalapeños for extra heat.
Protein Options: Swap chicken breasts for chicken thighs or shredded rotisserie chicken for convenience.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Enjoy your Cajun White Chicken Chili—a bold and hearty dish perfect for chili lovers! 🌶️🍲