This Cajun White Chicken Chili takes the traditional chili you know and love and gives it a Southern twist. It’s rich, creamy, and loaded with tender chicken, white beans, and smoky Cajun spices that bring just the right amount of heat. The first time I made it, I was amazed at how the combination of creamy broth and bold Cajun seasoning transformed an ordinary chili into something extraordinary. Whether it’s a cold weeknight or a casual get-together, this hearty, flavor-packed dish will warm you from the inside out.
Why You’ll Love This Recipe
This Cajun-style chili is comforting yet full of personality. The creamy white base contrasts beautifully with the bold, smoky spice of Cajun seasoning, creating layers of flavor in every spoonful. You’ll love how easy it is to make in one pot and how it thickens to a silky, satisfying consistency without being heavy. It’s perfect for meal prep, freezes well, and tastes even better the next day. Serve it with crusty bread or cornbread for a cozy, complete meal.
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Cajun White Chicken Chili – A Bold, Creamy Twist on a Comfort Classic
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Halal
Description
Cajun White Chicken Chili is a creamy, spicy twist on the classic white chili. Packed with tender shredded chicken, white beans, green chiles, and bold Cajun seasoning, it delivers the perfect balance of heat and comfort — an easy, hearty one-pot meal for cozy nights.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 lb cooked shredded chicken (rotisserie or poached)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 1 (15 oz) can corn, drained
- 3 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp Cajun seasoning (plus more to taste)
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for extra spice)
- Salt and pepper, to taste
- 1 tbsp butter
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese
- Juice of 1 lime
- Chopped cilantro or green onions (for garnish)
Instructions
- In a large pot, heat olive oil and butter over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook another 30 seconds.
- Add shredded chicken, green chiles, white beans, corn, chicken broth, and all seasonings (Cajun seasoning, cumin, smoked paprika, cayenne, salt, and pepper). Stir well to combine.
- Bring to a simmer, then reduce heat and cook for 15–20 minutes, allowing flavors to meld.
- Stir in heavy cream and shredded cheese. Continue cooking on low heat for 5–7 minutes, stirring occasionally, until the chili is creamy and slightly thickened.
- Stir in lime juice and adjust seasoning to taste.
- Serve hot, garnished with cilantro or green onions. Optional toppings: sour cream, avocado slices, or crushed tortilla chips.
Notes
- For extra thickness, mash some of the beans before adding them to the pot.
- Use rotisserie chicken for a quick and flavorful shortcut.
- To make it lighter, use Greek yogurt or evaporated milk instead of cream.
- This chili freezes beautifully — store in freezer-safe containers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breasts or Thighs: Boneless and skinless—shredded after cooking for a tender texture.
White Beans: Cannellini or Great Northern beans add creaminess and hearty texture.
Onion: Adds sweetness and builds the flavor base.
Garlic: A key aromatic that enhances the Cajun spices.
Cajun Seasoning: A bold blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, and black pepper.
Butter or Olive Oil: Used for sautéing the aromatics and adding richness.
Chicken Broth: Forms the flavorful base of the chili.
Green Chiles: Mild or spicy, depending on your preference—they add a subtle kick and depth.
Cream Cheese: Creates a luscious, creamy consistency without needing heavy cream.
Heavy Cream or Half-and-Half: Makes the chili rich and smooth.
Corn (optional): Adds sweetness and color to balance the spice.
Lime Juice: Brightens the flavors and cuts through the richness.
Salt and Black Pepper: For seasoning and balance.
Fresh Cilantro or Parsley: Adds freshness before serving.
Jalapeños (optional): For those who love extra heat.
Directions
In a large pot or Dutch oven, heat butter or olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add the Cajun seasoning and stir to coat the aromatics, allowing the spices to bloom.
Add the chicken breasts, white beans, green chiles, and chicken broth. Bring to a simmer, then reduce heat to low and cover. Cook for 20–25 minutes, or until the chicken is cooked through and tender. Remove the chicken, shred it with two forks, and return it to the pot.
Stir in cream cheese until fully melted and incorporated, then add heavy cream. Simmer gently for another 5–10 minutes, stirring occasionally, until the chili thickens slightly. Season with salt, pepper, and lime juice to taste.
Ladle into bowls and garnish with fresh cilantro, sliced jalapeños, or shredded cheese. Serve warm with cornbread or tortilla chips.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 6 people. Preparation time: 10 minutes. Cooking time: 35 minutes. Total time: 45 minutes.
Storage/reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the texture. For longer storage, freeze for up to 2 months—thaw overnight in the refrigerator before reheating.
Variations and Customizations
Spicy Cajun Kick: Add extra cayenne pepper or hot sauce for a fiery version.
Cajun Sausage Chili: Mix in sliced andouille sausage for more smoky, meaty flavor.
Seafood Cajun Chili: Add shrimp during the last few minutes for a coastal twist.
Vegetarian Option: Omit the chicken and use vegetable broth, doubling the beans for protein.
Lighter Version: Use reduced-fat cream cheese or evaporated milk instead of heavy cream.
Cheesy Cajun Chili: Stir in shredded pepper jack or cheddar for a thicker, richer finish.
Smoky Bacon Topping: Garnish with crispy bacon for texture and extra flavor.
Slow Cooker Method: Add all ingredients (except cream cheese and cream) to the slow cooker and cook on low for 6–7 hours, then stir in the dairy before serving.
Instant Pot Option: Pressure cook for 15 minutes, quick release, then add the cream cheese and cream.
Herb Infusion: Add thyme or bay leaves while simmering for extra aroma.
FAQs
Is this chili spicy?
It has a moderate kick from the Cajun seasoning, but you can control the heat by adjusting the cayenne or omitting jalapeños.
Can I use rotisserie chicken?
Yes, it’s a great shortcut—add it during the final simmer.
What kind of beans work best?
Cannellini or Great Northern beans are ideal because they’re creamy and mild.
Can I make it dairy-free?
Yes, use coconut milk instead of cream and skip the cream cheese.
How do I thicken the chili?
Mash a few of the beans or let it simmer uncovered for a thicker consistency.
Can I use leftover turkey?
Absolutely—this recipe is a great way to use holiday leftovers.
Can I add veggies?
Yes, corn, bell peppers, or spinach add great texture and color.
What’s the best Cajun seasoning?
Use a store-bought mix or make your own with paprika, cayenne, garlic powder, thyme, and oregano.
What should I serve it with?
Cornbread, garlic bread, or tortilla chips make perfect pairings.
Can I freeze Cajun white chicken chili?
Yes—it freezes beautifully. Thaw overnight and reheat gently on the stove.
Conclusion
This Cajun White Chicken Chili is a deliciously creamy, smoky twist on a classic comfort dish. Packed with tender chicken, white beans, and bold Cajun spices, it’s hearty yet perfectly balanced with a touch of creaminess and heat. It’s an easy one-pot meal that’s ideal for weeknights, cold-weather dinners, or when you just want a big bowl of something satisfying. Once you try this version, your regular chili might just take a back seat!