Cajun White Chicken Chili

INGREDIENTS

• 2 lbs boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 large onion diced
• 1 bell pepper diced
• 1 jalapeno diced
• 2 celery stalks chopped
• 3 cloves garlic minced
• 2 tablespoons flour
• 2 cans Northern White beans drained and rinsed
• 4 to 5 cups chicken broth
• 1 cup sweet corn
• 1 teaspoon ground cumin
• 2 teaspoons Cajun seasoning
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ½ pound shrimp
• 1 cup heavy cream
• Fresh cilantro for garnish

DIRECTIONS

1. In a large pot, heat olive oil over medium high heat.
2. Season chicken breasts with salt, pepper, and half of the Cajun seasoning. Add chicken to the pot and brown on all sides for 6 to 8 minutes. Remove, shred, and set aside.
3. Add sausage slices to the pot. Cook until browned, remove, and set aside.
4. In the same pot, add onions, bell pepper, jalapeno, and celery. Cook 4 to 5 minutes until softened.
5. Add minced garlic and cook 1 minute. Stir in flour, cumin, paprika, chili powder, cayenne, and remaining Cajun seasoning. Cook 1 minute to toast the spices.
6. Pour in chicken broth, stirring to scrape the browned bits from the bottom of the pot.
7. Return shredded chicken and sausage to the pot. Add white beans and corn, stirring everything together.
8. Bring to a gentle simmer. Cover and cook 20 to 25 minutes to develop flavor.
9. Stir in heavy cream and shrimp. Simmer 5 minutes until the shrimp are cooked through.
10. Add salt, pepper, or more Cajun seasoning if needed.
11. Ladle into bowls and top with fresh cilantro. Optional: add shredded cheese or sliced jalapenos.