The key to this dish lies in selecting the right ingredients, especially fresh aromatics and quality chicken. I always lean toward bone-in, skinless chicken thighs for their rich flavor and tender texture, but chicken breast works well if you prefer leaner meat. When it comes to beans, canned white beans are a lifesaver for quick dinners, but if you have time, soaking and cooking dry beans really elevates the dish. Fresh jalapeños and Cajun seasoning bring that distinctive southern kick, so don’t skimp on those!

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1–2 fresh jalapeños, seeded and diced (adjust to heat preference)
• 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 tablespoon Cajun seasoning (store-bought or homemade blend)
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 3 cups low-sodium chicken broth
• 2 (15-ounce) cans white beans, drained and rinsed (cannellini or Great Northern beans)
• 1 cup frozen corn kernels (optional, adds sweetness and texture)
• 1/2 cup cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional, for serving)

Substitution tips: If you want a dairy-free version, swap cream cheese for coconut cream and omit the cheddar. For a vegetarian twist, replace chicken with extra beans and add diced bell peppers.