Cajun White Chicken Chili Recipe

Introduction

This Cajun White Chicken Chili combines tender shredded chicken with creamy white beans and a kick of Cajun seasoning for a flavorful, comforting meal. It’s perfect for chilly evenings when you want something hearty and spicy yet creamy and smooth.

Ingredients

• 2 large chicken breasts (or thighs)
• 2 cups white beans (cannellini or great northern)
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, sliced
• 2 tablespoons Cajun seasoning
• 4 ounces cream cheese
• 0.5 cup heavy cream
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Step 1: Season the chicken with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat olive oil in a Dutch oven over medium-high heat and sear the chicken until golden on both sides. Remove the chicken from the pot and shred it using two forks.
2. Step 2: In the same pot, add chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Sauté until the vegetables are soft and fragrant, about 5 minutes.
3. Step 3: Pour in the chicken broth, add the white beans and the remaining 1 tablespoon of Cajun seasoning. Return the shredded chicken to the pot. Bring to a simmer and cook for 20 to 30 minutes to blend the flavors.
4. Step 4: Stir in the cream cheese and heavy cream until melted and the chili is creamy and smooth. Add lime juice to brighten the flavors. Taste and adjust seasoning with salt and pepper if needed.
5. Step 5: Serve the chili hot, garnished with chopped fresh cilantro, extra jalapeño slices, or a lime wedge for added zest.

Tips & Variations

• Adjust the spice level by using less jalapeño or Cajun seasoning for a milder chili, or add more if you prefer extra heat.
• This chili tastes even better the next day after the flavors have had time to meld together, making it perfect for make-ahead meals.
• For added creaminess and to balance the spice, top your serving with a dollop of sour cream or some shredded cheese.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. Adding a splash of broth or cream when reheating can help restore the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and can add extra flavor and tenderness to the chili.

Can I make this chili vegan or vegetarian?

To make it vegetarian or vegan, substitute the chicken with hearty vegetables like mushrooms or squash, use vegetable broth instead of chicken broth, and replace cream cheese and heavy cream with plant-based alternatives.

Cajun White Chicken Chili Recipe

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★★★★★

4.7 from 107 reviews

This hearty Cajun White Chicken Chili combines tender chicken, creamy white beans, and bold Cajun spices for a comforting and flavorful meal. Rich with cream cheese and heavy cream, this chili offers a smooth, velvety texture balanced by a hint of lime and fresh cilantro. Perfect for chilly evenings or anytime you crave a spicy yet creamy twist on classic chili.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Chicken Chili:

• 2 large chicken breasts (or thighs)
• 2 cups white beans (cannellini or great northern)
• 4 cups chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, sliced
• 2 tablespoons Cajun seasoning
• 4 ounces cream cheese
• 0.5 cup heavy cream
• 1 tablespoon lime juice
• 0.25 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Season and Sear Chicken: Season the chicken breasts or thighs evenly with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat olive oil in a Dutch oven over medium-high heat, then sear the chicken until golden brown on both sides. Remove the chicken from the pot and shred it using two forks.
2. Sauté Vegetables: In the same Dutch oven, add chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Sauté the vegetables over medium heat until they soften and become fragrant, about 5 minutes.
3. Add Ingredients and Simmer: Pour in the chicken broth and add the white beans along with the remaining tablespoon of Cajun seasoning. Return the shredded chicken to the pot and stir to combine. Reduce the heat to low, cover, and let the chili simmer gently for 20 to 30 minutes to meld all flavors.
4. Finish and Serve: Stir in the cream cheese and heavy cream until they melt completely, creating a smooth, creamy texture. Add the lime juice to brighten the flavors and stir again. Serve the chili hot, garnished with chopped fresh cilantro, extra jalapeño slices for added heat, or a wedge of lime for squeezing on top.

Notes

• Adjust spice level: Reduce jalapeño slices or Cajun seasoning for a milder chili, or increase them for extra heat.
• Make ahead: The chili tastes even better the next day as the flavors have more time to blend and deepen.
• Garnish tip: A dollop of sour cream or a sprinkle of shredded cheese can add creaminess and balance the spiciness.

Keywords: Cajun chicken chili, white chicken chili, creamy chili, spicy chicken soup, Cajun recipe