If you’re craving a bowl of pure comfort with a little Southern sass, this Cajun White Chicken Chili Recipe absolutely delivers! It’s creamy, zesty, and loaded with tender chicken, savory white beans, and a colorful medley of veggies, all wrapped up in those signature Cajun spices. Whether you’re making dinner for your family or meal prepping for a busy week ahead, this chili brings warmth, flavor, and a hint of spice that will have everyone coming back for seconds. Let me walk you through every delicious step!
Ingredients You’ll Need
This Cajun White Chicken Chili Recipe keeps things simple, but every ingredient is chosen for maximum flavor and texture. From the creamy base to the punchy Cajun seasoning, each component plays a delicious role in making this chili unforgettable.
- Olive oil: The perfect start for sautéing your chicken and veggies, adding a subtle richness to the base.
- Boneless skinless chicken breasts: Tender, bite-sized pieces soak up all those Cajun spices beautifully.
- Onion: Brings sweetness and depth of flavor to balance the heat.
- Green bell pepper: Adds a pop of color and a mild, earthy crunch.
- Garlic: Essential for that aromatic, savory backbone.
- Cajun seasoning: The heart of this recipe—zesty, smoky, and just the right amount of heat.
- Ground cumin: Adds warmth and a gentle earthiness to round out the spice blend.
- Dried oregano: Offers a subtle herbal note that brightens the chili.
- Smoked paprika: Deepens the smokiness and gives the chili a gorgeous color.
- Diced green chiles: For tangy, gentle heat that complements the Cajun flavors.
- White beans: Creamy, hearty, and perfect for soaking up all that spicy broth.
- Low-sodium chicken broth: The flavorful liquid that ties everything together.
- Frozen corn: Pops of sweetness and color throughout every bite.
- Cream cheese: The secret weapon for an ultra-creamy, dreamy texture.
- Half-and-half or heavy cream: Results in a luscious, rich finish that’s pure comfort.
- Salt and black pepper: Essential for seasoning and bringing all the flavors to life.
- Fresh cilantro or green onions (optional): The finishing touch—fresh, herby brightness to top it all off.
How to Make Cajun White Chicken Chili Recipe
Step 1: Sauté the Chicken
Start by heating the olive oil in a large pot over medium heat. Add your bite-sized chicken pieces and let them cook for about 5 to 6 minutes, stirring occasionally so they brown evenly. Once they’re cooked through and have a little golden color, transfer them to a plate. This quick sear locks in moisture and gives your chili a great foundation of flavor.
Step 2: Cook the Veggies
In the same pot (no need to clean it—those little browned bits are packed with flavor!), add the diced onion and green bell pepper. Let them soften for about 4 to 5 minutes, stirring now and then. The veggies will start to release their aroma and sweetness, making your kitchen smell amazing already.
Step 3: Spice Things Up
Stir in the minced garlic, Cajun seasoning, cumin, oregano, and smoked paprika. Cook for just about a minute, until fragrant. This step helps the spices bloom and infuse every bite of your Cajun White Chicken Chili Recipe with warmth and depth.
Step 4: Add the Beans and Broth
Pour in the diced green chiles, drained white beans, chicken broth, and frozen corn. Give everything a good stir, then return your cooked chicken to the pot. Bring it all to a gentle simmer. The beans and corn will soak up the spicy, savory flavors while the chicken gets even more tender.
Step 5: Make It Creamy
Reduce the heat and add the cream cheese cubes. Stir until the cream cheese is completely melted and the broth is silky smooth. Then pour in the half-and-half or heavy cream, letting the chili simmer gently for another 5 to 10 minutes until it thickens slightly and becomes irresistibly creamy. Taste and adjust with salt and pepper as needed.
Step 6: Garnish and Serve
Ladle the chili into bowls and top with fresh cilantro or green onions if you like a burst of green freshness. Now, you’re ready to dig in and experience the perfect Cajun White Chicken Chili Recipe!
How to Serve Cajun White Chicken Chili Recipe
Garnishes
The right garnish can take your chili to the next level! Try a handful of chopped cilantro or sliced green onions for a fresh, herby finish. If you love a little extra heat, sprinkle on some diced jalapeños, or add a squeeze of lime for brightness. A dollop of sour cream or a sprinkle of shredded cheese can also make each bowl extra decadent.
Side Dishes
This chili is hearty enough to stand alone, but it pairs beautifully with a side of warm cornbread, fluffy rice, or even tortilla chips for scooping. If you want a lighter option, try serving it with a crisp green salad tossed in a tangy vinaigrette—the freshness really balances the rich, creamy chili.
Creative Ways to Present
For a fun twist, serve the Cajun White Chicken Chili Recipe in bread bowls for a crowd-pleasing meal. You can also ladle it over baked potatoes or roasted sweet potatoes for a cozy, filling dinner. For parties, offer a chili bar with a variety of toppings so everyone can customize their own bowl!
Make Ahead and Storage
Storing Leftovers
Leftover chili is a gift to your future self! Once cooled, transfer any extras to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, making each reheated bowl even more delicious.
Freezing
This Cajun White Chicken Chili Recipe freezes like a dream. Spoon cooled chili into freezer-safe containers or heavy-duty bags, leaving a little space for expansion. It’ll keep well for up to 2 months—just thaw overnight in the fridge when you’re ready for more.
Reheating
To reheat, gently warm the chili in a pot over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or cream to loosen it up. You can also microwave individual servings, stirring halfway through to ensure even heating.
FAQs
Can I make this Cajun White Chicken Chili Recipe in a slow cooker?
Absolutely! Sauté the chicken, onion, and bell pepper as directed, then transfer everything (except the cream cheese and cream) to your slow cooker. Cook on low for 4 to 6 hours, then stir in the cream cheese and cream during the last 30 minutes.
What if I want my chili spicier?
For more heat, toss in cayenne pepper, diced jalapeños, or even a splash of hot sauce. Cajun seasoning blends vary, so taste as you go to hit your perfect spice level.
Can I use rotisserie chicken?
Yes! Shredded rotisserie chicken is a fantastic shortcut. Just add it after sautéing the veggies and proceed with the rest of the recipe as written.
Is this chili gluten-free?
It sure is! All the ingredients in this Cajun White Chicken Chili Recipe are naturally gluten-free, making it a great choice for family and friends with dietary restrictions.
Do the leftovers really taste better the next day?
Absolutely. The flavors have more time to mingle and deepen overnight, so don’t be surprised if the second (or third) bowl is even more irresistible!
Final Thoughts
I can’t wait for you to try this Cajun White Chicken Chili Recipe! It’s the kind of cozy, flavor-packed meal that instantly brightens any day and brings people together around the table. So grab your pot and get cooking—you’re just 45 minutes away from a bowl of pure comfort!
Print
Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Cajun, American
- Diet: Non-Vegetarian
Description
This Cajun White Chicken Chili is a creamy, flavorful soup packed with tender chicken, white beans, and a blend of Cajun spices. It is perfect for cozy dinners and combines the zest of Cajun seasoning with a smooth, comforting texture, making it a delightful twist on traditional chili recipes.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup frozen corn
Seasonings and Spices
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids and Dairy
- 1 tablespoon olive oil
- 1 can (4 ounces) diced green chiles
- 2 cans (15 ounces each) white beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 4 ounces cream cheese, cubed
- 1/2 cup half-and-half or heavy cream
Garnish (optional)
- Fresh cilantro or green onions
Instructions
- Cook the chicken: Heat olive oil in a large pot over medium heat. Add the chicken pieces and cook for 5 to 6 minutes until they are lightly browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté vegetables: In the same pot, add diced onion and green bell pepper. Cook for 4 to 5 minutes until softened. Then stir in minced garlic, Cajun seasoning, ground cumin, dried oregano, and smoked paprika. Cook everything together for 1 more minute to release the spices’ aromas.
- Add chili base: Stir in diced green chiles, drained white beans, chicken broth, and frozen corn. Bring the mixture to a gentle simmer.
- Combine chicken and cream cheese: Return the cooked chicken to the pot. Reduce the heat to low and stir in the cubed cream cheese until it melts smoothly into the chili, creating a creamy texture.
- Finish with cream and seasoning: Add half-and-half or heavy cream to the pot and simmer for another 5 to 10 minutes, stirring occasionally. This thickens the chili slightly and enhances its creaminess. Taste and season with salt and black pepper as needed.
- Serve and garnish: Ladle the chili into bowls and garnish with chopped fresh cilantro or green onions, if desired. Serve hot for a comforting meal.
Notes
- For extra heat, add cayenne pepper or diced jalapeños to the chili while cooking.
- Use rotisserie chicken as a time-saver instead of cooking raw chicken breasts.
- Leftovers taste even better the next day as flavors meld together.
- This chili freezes well for up to 2 months; thaw thoroughly before reheating.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 370
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
