Dutch Oven White Chicken Chili

Cooking.Outdoors's picture

Feb. 14, 2018

Inspired by all the various versions of White Chicken Chili, I change things up with some classic Cajun seasoning instead of the standard Cumin and Oregano. Thickening is done with a flour rue and mashed beans. This recipe is quick and easy, perfect for the Dutch oven and cooking outdoors!


Skinless boneless chicken breast 1 1/2 Pound
Olive oil 1 Tablespoon
Cajun seasoning 2 Tablespoon
Butter 100 Gram
Onion 1 Large , dice
Celery stalk 2 , dice
Garlic 3 Clove (15 gm) , mince
Flour 1 Tablespoon (optional)
Black pepper/White pepper 1 Teaspoon (optional)
Green chilli 1 Can (10 oz) , dice
White cannellini beans 3 Can (30 oz) , drained (optional
Chicken stock 32 Ounce
Diced green onions 2 Tablespoon
Shredded cheese 1/4 Cup (4 tbs)
Parsley 2 Tablespoon
Tortilla chips 1/2 Cup (8 tbs)



1.Pre-heat Dutch oven with coals on bottom.

Add olive oil

When the oil is hot add chicken.

Cook till chicken starts browning, do not overcook.

Add cajun seasoning and stir well to coat chicken.

Remove chicken, set aside, and reserve any liquid left in Dutch oven.

Add butter to Dutch oven and melt.

Add onions and celery.

Sauté until translucent.

Add garlic and sauté for just a few minutes.

Return chicken to Dutch oven and stir to mix well.

Optional - add flour to chicken mixture and stir until flour is fully incorporated.

Add black pepper and diced green chilies.

Add beans, reserving can.

Add reserved liquid.

Add chicken stock.

Stir and bring to boil.

Reduce to simmer and cook for 20 minutes.

Optional - mash reserved beans and add to thicken.

Serve with assorted toppings.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4