If your weeknights are anything like mine—kids bouncing off the walls, laundry piles laughing at you, and dinner staring you in the face—you’re going to love this Cajun White Chicken Chili. It’s creamy, a little spicy, and totally comforting. Think of it like a cozy Southern hug in a bowl… the kind that whispers, “Girl, you’ve got this.”
I first stumbled on this recipe during a rainy Texas evening when all three of my little ones insisted chili night was non-negotiable. But instead of the classic red chili, I wanted something lighter yet still bold. That’s how this Cajun twist was born—and trust me, it’s been a family favorite ever since.
Table of Contents
Why You’ll Love This Cajun White Chicken Chili
- Hearty but not heavy – Creamy beans and tender chicken keep you satisfied without weighing you down.
- Quick prep – You can have this on the table in under an hour.
- Kid-approved with tweaks – Adjust the Cajun seasoning or jalapeño to suit your spice comfort zone.
- Perfect for leftovers – Tastes even better the next day.
What Does Cajun White Chicken Chili Taste Like?
Imagine the smooth creaminess of white bean chili mixed with the smoky-spicy flair of Cajun seasoning. Add in tender shredded chicken, colorful bell peppers, and a hint of lime… and you’ve got a flavor party. It’s creamy, zesty, a little fiery, and incredibly comforting all at once.
Ingredients You’ll Need for Cajun White Chicken Chili
One of the best parts about this Cajun White Chicken Chili is that it calls for simple, everyday ingredients you probably already have in your pantry or fridge. Each one plays an important role in creating that creamy, spicy comfort we all love:
- Chicken – I recommend using boneless, skinless chicken breasts or thighs. Breasts keep it lean, while thighs add extra juiciness. Either way, the chicken becomes perfectly tender once shredded back into the chili.
- White Beans – Cannellini beans or great northern beans are my go-to for this recipe. They add creaminess, plant-based protein, and fiber, making this chili hearty without being heavy. (If you’re curious about bean-free options, check out my No Bean Chili Recipe for a fun twist!)
- Chicken Broth – A good-quality chicken broth forms the flavorful base. If you like a richer taste, swap in homemade broth or bone broth for even more depth.
- Onion and Garlic – This duo is the backbone of nearly every cozy soup and chili. Together, they add warmth, savory flavor, and a comforting aroma that fills your kitchen.
- Bell Pepper and Jalapeño – A red bell pepper brings a touch of sweetness, while jalapeño adds just the right amount of heat. You can always adjust the jalapeño seeds to control the spice level.
- Cajun Seasoning – The star of the show! This blend infuses the chili with smoky, bold, slightly spicy flavors that make it unique. Store-bought seasoning works well, but if you’ve got your own homemade mix, even better.
- Cream Cheese – Adds creaminess and richness. Cut it into cubes before stirring it into the pot so it melts evenly without clumps.
- Heavy Cream – Just a splash brings everything together with a silky texture. If you want a lighter option, half-and-half works too.
- Lime Juice – A squeeze of fresh lime at the end brightens up the whole dish and balances the richness of the cream and cheese.
- Fresh Cilantro – For a pop of color and freshness. If you’re not a cilantro fan, fresh parsley is a great substitute.
- Salt and Pepper – Adjust to taste to bring out all the flavors.
- Olive Oil – Used to sear the chicken and sauté the vegetables, adding a subtle richness.
These ingredients combine to make a chili that’s creamy, hearty, and packed with flavor—the kind of bowl you’ll want to curl up with on a cool evening.
How to Make Cajun White Chicken Chili
Making Cajun White Chicken Chili is much easier than you might think. With a little chopping, a quick sear, and some simmer time, you’ll have a pot of creamy, flavorful chili ready to serve. Follow these step-by-step instructions for the best results:
Step 1: Season and Sear the Chicken
Start with your chicken breasts (or thighs if you like extra flavor). Pat them dry with a paper towel, then season generously with salt, black pepper, and 1 tablespoon of Cajun seasoning.
- Why this step matters: Searing locks in juices and gives the chicken a golden crust, adding layers of flavor to your chili.
- Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side. Don’t worry if it’s not fully cooked—it’ll finish later in the broth.
- Remove the chicken and set it aside on a plate to cool slightly before shredding.
Step 2: Sauté the Veggies
In the same pot (don’t clean it out—you want those browned bits for flavor!), add your chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Cook until softened and fragrant, about 5 minutes.
- Tip: If you like things spicy, keep the jalapeño seeds in. For a milder chili, scoop them out before slicing.
Step 3: Build the Flavor Base
Pour in 4 cups of chicken broth, scraping the bottom of the pot with a wooden spoon to release any caramelized bits. Stir in the white beans and the remaining Cajun seasoning. This is when the Cajun spices really bloom into the broth, creating that bold, smoky foundation.
Step 4: Add Back the Chicken and Simmer
Shred the seared chicken into bite-sized pieces using two forks (or chop roughly with a knife if you’re in a hurry). Return the shredded chicken to the pot and stir well.
- Let the chili simmer gently, uncovered, for 20–30 minutes. This allows the chicken to finish cooking and the flavors to meld into something magical.
- Note: The longer it simmers, the creamier the beans get, naturally thickening the chili.
Step 5: Make It Creamy
Once the simmering is done, lower the heat and stir in the cream cheese (cut into cubes so it melts evenly). Stir patiently until it dissolves completely into the broth. Then pour in the heavy cream for that irresistible silky texture.
- At this point, you’ll see your Cajun White Chicken Chili transform into a creamy, slightly spicy pot of comfort.
Step 6: Brighten It Up
Right before serving, squeeze in 1 tablespoon of fresh lime juice. This little touch balances the creaminess with a refreshing zing. Stir in chopped cilantro for a pop of color and fresh flavor.
Step 7: Garnish and Serve
Ladle your Cajun White Chicken Chili into bowls and top with:
- Extra jalapeño slices for heat
- A dollop of sour cream or shredded cheese for creaminess
- A wedge of lime for a burst of citrus
- Fresh cilantro for garnish
Pair it with crusty bread, cornbread, or tortilla chips for dipping. If you’re in the mood for another comforting soup, I recommend trying my Olive Garden Chicken Gnocchi Soup next—it’s creamy and family-friendly, just like this chili.
Pro Tip Recap for Cajun White Chicken Chili:
- Don’t skip the sear on the chicken—it’s worth the extra step.
- Cut cream cheese into cubes before stirring it in.
- Adjust spice level by adding or removing jalapeño seeds.
- Let it rest for 10 minutes before serving—this helps flavors settle beautifully.
Tips and Tricks for Perfect Cajun White Chicken Chili
- Spice it your way – Love heat? Toss in extra jalapeño. Prefer mild? Skip the seeds.
- Cream cheese hack – Cut into cubes so it melts evenly (no weird lumps).
- Batch cooking – Double the recipe and freeze half for a busy weeknight.
- Skip the stress – Don’t panic if your broth looks thin at first—it thickens as it simmers.
Storage for Cajun White Chicken Chili
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Cool completely, then freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I use rotisserie chicken?
Absolutely! Just skip the searing step and stir it in with the beans.
What beans work best?
Cannellini or great northern beans are perfect, but navy beans also do the trick.
Can I make this dairy-free?
Yes—swap cream cheese for a dairy-free alternative and use coconut milk instead of cream.
Conclusion
This Cajun White Chicken Chili isn’t just dinner—it’s comfort, spice, and a whole lot of flavor in one pot. Whether you’re feeding picky kids, meal-prepping for the week, or just craving something cozy, this recipe is a keeper. Next time the weather turns chilly (or your day feels a little overwhelming), whip this up and let your kitchen smell like a Southern dream.
And if you’re a chili lover like me, don’t miss my Classic Beef Chili or my No Bean Chili Recipe for more hearty bowls of goodness.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Cajun White Chicken Chili – Quick, Creamy & Spicy Bowl of Comfort
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Cajun, American
Description
Cozy up with this Cajun White Chicken Chili — a creamy, spicy chicken chili loaded with white beans, Cajun seasoning, bell peppers, and jalapeños. Perfect for a comforting family dinner or meal prep, this easy recipe brings Southern warmth to your table.
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. Season chicken with salt, pepper, and 1 tablespoon Cajun seasoning.
2. Sear in a Dutch oven with olive oil until golden on both sides.
3. Remove the chicken and shred.
4. In the same pot, sauté onion, garlic, bell pepper, and jalapeño until soft and fragrant.
5. Pour in chicken broth and add white beans and remaining Cajun seasoning.
6. Return shredded chicken to the pot and simmer for 20–30 minutes.
7. Stir in cream cheese and heavy cream until melted and smooth.
8. Add lime juice to brighten flavors.
9. Serve hot, garnished with cilantro, extra jalapeño slices, or a wedge of lime.
Notes
Adjust spice level: Use less jalapeño or Cajun seasoning for mild, more for extra heat.
Make ahead: This chili tastes even better the next day as flavors deepen.
Garnish tip: A dollop of sour cream or shredded cheese adds creaminess and balances spice.
