If you’re craving a hearty, creamy, and flavor-packed meal that brings a little Southern heat to your dinner table, this Cajun White Chicken Chili is the perfect recipe to try. Combining tender chicken, creamy white beans, and bold Cajun spices, this dish is a comforting twist on the classic chili—rich, smoky, and just the right amount of spicy. I first made this recipe on a cool evening when I wanted something both cozy and exciting, and the result was an instant favorite. The Cajun seasoning gives it a depth that regular chili just can’t match, while the creamy texture makes it irresistibly smooth. Serve it with cornbread or a sprinkle of shredded cheese, and you’ve got a comforting, restaurant-quality bowl of chili that warms you from the inside out.
Why You’ll Love This Recipe
This Cajun White Chicken Chili is everything you love about chili—hearty, flavorful, and comforting—but with a Southern-inspired twist. The combination of Cajun spices and creamy broth gives it a rich, savory flavor that keeps you coming back for more. It’s an easy, one-pot meal perfect for weeknights or gatherings, and it tastes even better the next day. Plus, it’s customizable—you can make it as mild or as fiery as you like.
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Cajun White Chicken Chili: A Spicy Southern Comfort in a Bowl
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
A hearty and creamy Cajun-inspired white chicken chili packed with tender chicken, white beans, green chiles, and bold Cajun spices for a flavorful twist on a classic comfort dish.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cans (15 ounces each) great northern beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 2 cups low-sodium chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons chopped fresh cilantro (for garnish)
- Lime wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until lightly browned on all sides. Remove from pot and set aside.
- In the same pot, sauté onion and bell pepper until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in beans, green chiles, chicken broth, corn, Cajun seasoning, paprika, cayenne, cumin, salt, and pepper.
- Return the chicken to the pot and bring to a simmer. Cook for 15–20 minutes until the flavors meld and the chicken is tender.
- Reduce heat to low and stir in sour cream and heavy cream. Simmer for another 5 minutes, stirring occasionally, until thick and creamy.
- Remove from heat, garnish with cilantro, and serve hot with lime wedges.
Notes
- For a lighter version, replace heavy cream with evaporated milk or Greek yogurt.
- Adjust the spice level by reducing or increasing the Cajun seasoning and cayenne pepper.
- Can be made in a slow cooker — cook on low for 6 hours or high for 3 hours before stirring in the cream at the end.
- Serve with cornbread or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Olive Oil
Used to sauté the aromatics and chicken, olive oil adds a light richness that complements the bold Cajun flavors.
Chicken Breasts
Boneless, skinless chicken breasts are perfect for this dish—they cook quickly and stay tender when shredded into the chili. You can also use rotisserie chicken for convenience.
Onion, Celery, and Bell Pepper
This classic Cajun trio forms the flavorful base of the chili, adding depth and a subtle sweetness that balances the spice.
Garlic
Essential for building aromatic flavor; fresh garlic brings out the best in the Cajun seasoning.
Cajun Seasoning
The soul of this recipe. A mix of paprika, cayenne, thyme, and garlic powder infuses the chili with smoky, spicy notes. Adjust to your desired heat level.
White Beans
Creamy cannellini or great northern beans add texture and make the chili hearty and filling.
Chicken Broth
Provides the perfect base for the chili, keeping it flavorful and smooth. I sometimes mix in a bit of vegetable broth for added depth.
Cream Cheese
The secret to that velvety, creamy texture. It melts into the broth, giving the chili a luxurious consistency.
Heavy Cream or Half-and-Half
Adds richness and rounds out the spice beautifully. I’ve tried almond milk for a lighter version—it still turns out creamy and flavorful.
Corn
A touch of corn adds natural sweetness and color contrast, making each spoonful satisfying.
Fresh Cilantro and Lime Juice
These finishing touches brighten up the dish and balance the creamy, spicy base.
Directions
Heat olive oil in a large pot over medium heat. Add the onion, celery, and bell pepper, and sauté until softened, about five minutes. Stir in the garlic and cook for another minute until fragrant.
Add the diced chicken breasts and sprinkle with Cajun seasoning. Cook until lightly browned on all sides. Stir in the white beans, corn, and chicken broth, then bring the mixture to a simmer. Let it cook for 15–20 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the cream cheese, whisking until it’s fully melted and smooth. Add the heavy cream and simmer gently for another 5 minutes until the chili reaches your desired thickness. Taste and adjust the seasoning with salt, pepper, or more Cajun spice if you like extra heat.
Before serving, squeeze in fresh lime juice and garnish with chopped cilantro or shredded cheese. Serve hot with cornbread or crusty bread for the ultimate comfort meal.
Equipment needed :
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
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.
Servings and timing
This recipe makes 4 to 6 servings. Preparation time is around 15 minutes, with a cooking time of 30 minutes, making it a quick and hearty option for busy nights.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or cream if it thickens too much. This chili also freezes beautifully for up to 2 months—just thaw in the refrigerator overnight before reheating.
Variations and Customizations
Spicy Cajun Boost
Add diced jalapeños or extra cayenne pepper if you love more heat.
Cream-Free Version
Skip the cream cheese and use pureed beans for a naturally thick and creamy texture.
Veggie-Packed Chili
Add diced zucchini, carrots, or spinach for extra nutrition without losing the Cajun flair.
Slow Cooker Method
Combine all ingredients (except the cream and cream cheese) in your slow cooker. Cook on low for 6–8 hours, then stir in the creamy ingredients before serving.
Seafood Cajun Chili
Swap the chicken for shrimp or crab for a coastal Louisiana twist that’s absolutely divine.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, it’s a great shortcut. Just add the shredded rotisserie chicken after sautéing the vegetables.
Is this chili very spicy?
It has a medium heat level, but you can tone it down by using less Cajun seasoning or omitting cayenne.
Can I make this dairy-free?
Yes, substitute coconut cream or unsweetened almond milk for a dairy-free option.
What kind of beans work best?
Cannellini or great northern beans are ideal because they’re creamy and mild in flavor.
Can I freeze Cajun White Chicken Chili?
Absolutely—it freezes well for up to two months.
How do I thicken my chili?
Let it simmer uncovered or mash some of the beans to thicken the texture naturally.
Can I make this in an Instant Pot?
Yes, sauté the aromatics first, then cook everything on high pressure for 10 minutes. Stir in the cream cheese and cream afterward.
What sides go best with this chili?
Cornbread, garlic bread, or a simple green salad make excellent pairings.
Can I make it vegetarian?
Replace the chicken with extra beans or tofu, and use vegetable broth instead of chicken broth.
How long does it take to make from start to finish?
About 45 minutes, including prep and cook time.
Conclusion
This Cajun White Chicken Chili is a delicious blend of comfort and spice—a creamy, hearty dish that captures the spirit of Louisiana cooking in every spoonful. It’s perfect for cozy nights, family dinners, or meal prep for the week. Whether you keep it mild or turn up the heat, this recipe delivers bold flavors and satisfying comfort every time.
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