Cajun White Chicken Chili

Cajun White Chicken Chili is my go-to recipe when I want something warm, creamy, and packed with bold Southern flavors. This spicy white chicken chili combines tender chicken, white beans, and Cajun spices in a rich, comforting bowl that’s perfect for chilly evenings or game day gatherings.

I first made this Cajun-spiced chili on a rainy Sunday afternoon, and it quickly became a family favorite. The creamy broth loaded with smoky seasonings, tender chicken, and hearty beans creates the ultimate comfort food. Unlike traditional red chili, this white version feels lighter but still incredibly satisfying. The kick from jalapeños and Cajun seasoning warms you from the inside out, while the cream cheese adds luxurious texture. Whether you’re meal prepping for the week or feeding hungry guests, this easy Cajun White Chicken Chili delivers restaurant-quality flavor with minimal effort.

What You’ll Need to Make This Cajun Chili

I always use fresh chicken breasts for the best texture, but rotisserie chicken works beautifully when I’m short on time. The combination of cream cheese and heavy cream creates that signature creamy base that makes white chili so irresistible.

• 2 large chicken breasts (or thighs for extra juiciness)
• 2 cups white beans, canned (cannellini or great northern, drained and rinsed)
• 4 cups chicken broth (low-sodium gives you better control)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced (adds sweet contrast)
• 1 jalapeño, sliced (remove seeds for milder heat)
• 2 tablespoons Cajun seasoning (use your favorite blend)
• 4 ounces cream cheese (full-fat melts smoothest)
• 1/2 cup heavy cream
• 1 tablespoon lime juice (freshly squeezed is best)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Pro tip: I recommend using great northern beans as an alternative to cannellini. Both work perfectly in this white chicken chili recipe. For a budget-friendly option, grab a rotisserie chicken and shred the meat instead of cooking raw chicken. If you only have dried beans, cook 1 cup dried beans until tender before using.

How I Make This Creamy Cajun Chili

Step 1: Season chicken breasts on both sides with salt, pepper, and 1 tablespoon Cajun seasoning. Heat olive oil in a Dutch oven or large pot over medium-high heat. Sear chicken for 4-5 minutes per side until you see a deep golden-brown crust forming. The surface should look caramelized with some darker spots. Remove from pot and let rest for 5 minutes, then shred using two forks.

Step 2: In the same pot with remaining oil and those flavorful chicken drippings, sauté chopped onion for 3-4 minutes until softened and translucent around the edges. Add minced garlic, diced red bell pepper, and sliced jalapeño. Cook for another 2-3 minutes, stirring frequently, until your kitchen smells incredible and the peppers start to soften. You’ll notice the garlic becoming fragrant and the vegetables glistening.

Step 3: Pour in chicken broth, scraping up any browned bits stuck to the bottom of the pot with your spoon. Add drained white beans, remaining tablespoon of Cajun seasoning, and the shredded chicken. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 25-30 minutes. The chili will reduce slightly and the flavors will deepen and concentrate during this time.

Step 4: Reduce heat to low and stir in cream cheese, breaking it into smaller chunks as you add it. Stir continuously until completely melted and the chili becomes creamy and smooth, about 2-3 minutes. Pour in heavy cream and stir until fully incorporated. The color will lighten to a beautiful pale ivory, almost like a creamy soup.

Step 5: Remove from heat and stir in lime juice to brighten all the flavors and cut through the richness. Taste and adjust seasoning with additional salt, pepper, or Cajun spice if needed. If the chili seems thinner than you’d like, return to low heat and simmer uncovered for 5-10 more minutes to thicken. Ladle into bowls and garnish generously with fresh cilantro, extra jalapeño slices, or a lime wedge on the side.

Common mistake to avoid: Don’t add the cream cheese while the chili is at a rolling boil or it may break and become grainy. Low heat ensures smooth, creamy results every time.

Perfect Pairings for White Chicken Chili

This Cajun White Chicken Chili tastes incredible with sides that balance the spice and complement the creamy texture.

Cornbread: The sweet, crumbly texture soaks up the creamy broth and provides a traditional Southern pairing that feels just right with Cajun flavors.

Tortilla Chips: Crispy chips add crunch and make this chili perfect for scooping, turning dinner into a fun, interactive meal everyone loves.

Crusty Sourdough Bread: A hearty slice is perfect for dipping and adds a tangy contrast that cuts through the richness of the cream.

Mexican Street Corn Salad: The charred corn, lime, and cotija cheese echo the Cajun spices while adding freshness and texture contrast.

Simple Green Salad: Crisp lettuce with a light vinaigrette provides a refreshing palate cleanser between bites of this rich, spicy chili.

These best sides for Cajun White Chicken Chili transform a simple bowl into a complete, satisfying meal.

More White Chicken Chili Recipes

If you’re craving more white chicken chili variations, try these flavorful recipes:

Creamy White Chicken Chili: Classic white chicken chili with tender chicken, white beans, and green chiles.

Crockpot Creamy White Chicken Chili: Set it and forget it with this easy slow cooker version.

Creamy Jalapeno White Chicken Chili: Extra kick of heat from fresh jalapeños.

Mexican Street Corn White Chicken Chili: Sweet corn and creamy Mexican flavors combined.

White Bean Chicken Chili: A healthier take on the classic with plenty of white beans.

Storing Your Leftover Chili

I recommend storing this Cajun White Chicken Chili in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious than the first serving. The chili will thicken as it cools, which is completely normal.

For reheating, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or cream to loosen the consistency if needed. You can also microwave individual portions in 1-minute intervals, stirring between each, until heated through. Avoid boiling during reheating to prevent the cream from separating.

This white chicken chili freezes beautifully for up to 3 months in freezer-safe containers. Pro tip: I always leave about an inch of headspace at the top since liquids expand when frozen. Thaw overnight in the refrigerator before reheating. The texture stays creamy and the Cajun spices remain vibrant even after freezing.

Common Questions About This Recipe

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