Cajun White Chicken Chili is a bold and flavorful twist on classic chili recipes. This creamy dish combines tender chicken, hearty white beans, and a medley of Cajun spices to create a satisfying meal perfect for any occasion. The zesty kick of Cajun seasoning, combined with creamy textures and savory ingredients, makes this chili a crowd-pleaser whether served at a family dinner, game day gathering, or as a comforting weeknight meal.
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or Great Northern beans work well)
- 1 cup frozen corn (optional)
- 1 cup heavy cream or half-and-half
- 1 block (8 ounces) cream cheese, softened and cubed
- 2 tablespoons lime juice
- Salt and pepper to taste
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Shredded Monterey Jack or cheddar cheese
- Sliced jalapeños
- Sour cream
- Tortilla chips or strips
Preparation
Step 1: Sear the Chicken
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, green bell pepper, celery, and garlic. Sauté for 3–5 minutes until the vegetables are softened and fragrant. Stir in the Cajun seasoning, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for an additional minute to toast the spices.
Step 3: Build the Chili Base
Pour in the chicken broth and scrape the bottom of the pot to deglaze it. Add the white beans and corn, then return the cooked chicken to the pot. Stir to combine and bring the mixture to a gentle boil.
Step 4: Simmer the Chili
Reduce the heat to low and let the chili simmer uncovered for 20–25 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Step 5: Add Creamy Ingredients
Stir in the heavy cream and cubed cream cheese, ensuring the cream cheese melts completely and creates a smooth, creamy consistency. Add the lime juice and adjust seasoning with salt and pepper to taste.
Step 6: Serve and Garnish
Ladle the Cajun White Chicken Chili into bowls and top with your favorite garnishes such as shredded cheese, fresh cilantro, sliced jalapeños, or a dollop of sour cream. Serve with tortilla chips or warm cornbread on the side.
Variations
- Seafood Twist: Replace chicken with shrimp or crawfish for a Cajun seafood version. Add seafood during the last 5 minutes of cooking to prevent overcooking.
- Spicy Kick: For more heat, add diced fresh jalapeños or a splash of hot sauce.
- Vegetarian Option: Substitute chicken with diced sweet potatoes or zucchini and use vegetable broth instead of chicken broth.
Cooking Notes
- Use pre-cooked rotisserie chicken to save time; simply shred the meat and add it during Step 3.
- Adjust the thickness of the chili by adding more chicken broth if needed.
- Cream cheese should be at room temperature for easy melting.
Serving Suggestions
- Pair this Cajun White Chicken Chili with freshly baked cornbread or crusty garlic bread.
- Serve over a bed of rice for a heartier meal.
- Add a side salad with a tangy vinaigrette to balance the richness of the chili.
Tips
- For the best flavor, make this chili a day ahead to let the spices and ingredients meld overnight.
- Keep extra Cajun seasoning on hand to adjust the spice level to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 28g
- Sodium: 750mg
- Carbohydrates: 18g
- Fat: 28g
FAQs
Q: Can I make this chili in a slow cooker?
Yes, simply combine all ingredients except for the cream cheese, heavy cream, and lime juice in a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the cream cheese and heavy cream during the last 30 minutes of cooking.
Q: How can I make it spicier?
Add more cayenne pepper, diced jalapeños, or a splash of hot sauce for an extra kick.
Q: Can I use other beans?
Absolutely! Black beans, pinto beans, or even chickpeas can be used as a substitute.
Conclusion
Cajun White Chicken Chili is a comforting yet exciting dish that’s perfect for those who love bold flavors. Its creamy texture, hearty ingredients, and Cajun spices come together to create a meal that’s as satisfying as it is flavorful. Whether you’re warming up on a chilly evening or impressing guests at a gathering, this chili is sure to be a hit. Give it a try and let the vibrant Cajun flavors transform your dinner into a memorable experience!
Print
Cajun White Chicken Chili Recipe
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or Great Northern beans work well)
- 1 cup frozen corn (optional)
- 1 cup heavy cream or half-and-half
- 1 block (8 ounces) cream cheese, softened and cubed
- 2 tablespoons lime juice
- Salt and pepper to taste
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Shredded Monterey Jack or cheddar cheese
- Sliced jalapeños
- Sour cream
- Tortilla chips or strips
Instructions
Step 1: Sear the Chicken
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced chicken and season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion, green bell pepper, celery, and garlic. Sauté for 3–5 minutes until the vegetables are softened and fragrant. Stir in the Cajun seasoning, smoked paprika, cumin, oregano, and cayenne pepper (if using). Cook for an additional minute to toast the spices.
Step 3: Build the Chili Base
Pour in the chicken broth and scrape the bottom of the pot to deglaze it. Add the white beans and corn, then return the cooked chicken to the pot. Stir to combine and bring the mixture to a gentle boil.
Step 4: Simmer the Chili
Reduce the heat to low and let the chili simmer uncovered for 20–25 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
Step 5: Add Creamy Ingredients
Stir in the heavy cream and cubed cream cheese, ensuring the cream cheese melts completely and creates a smooth, creamy consistency. Add the lime juice and adjust seasoning with salt and pepper to taste.
Step 6: Serve and Garnish
Ladle the Cajun White Chicken Chili into bowls and top with your favorite garnishes such as shredded cheese, fresh cilantro, sliced jalapeños, or a dollop of sour cream. Serve with tortilla chips or warm cornbread on the side.