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Cajun White Chicken Chili

Bowl of creamy Cajun White Chicken Chili garnished with cilantro and jalapeño slices
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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.

Ingredients

Scale
  • 2 large chicken breasts (or thighs)
  • 2 cups white beans, canned (cannellini or great northern, drained and rinsed)
  • 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
  • 1/2 cup heavy cream
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Season chicken breasts with salt, pepper, and 1 tablespoon Cajun seasoning. Heat olive oil in Dutch oven over medium-high heat. Sear chicken 4-5 minutes per side until deep golden-brown crust forms. Remove, let rest 5 minutes, then shred.
  2. In same pot, sauté onion for 3-4 minutes until softened. Add garlic, bell pepper, and jalapeño. Cook 2-3 minutes, stirring frequently, until fragrant and vegetables soften.
  3. Pour in chicken broth, scraping up browned bits. Add drained white beans, remaining Cajun seasoning, and shredded chicken. Bring to gentle boil, then reduce heat and simmer uncovered 25-30 minutes.
  4. Reduce heat to low. Stir in cream cheese until completely melted and smooth, about 2-3 minutes. Pour in heavy cream and stir until fully incorporated.
  5. Remove from heat and stir in lime juice. Taste and adjust seasoning. If too thin, simmer uncovered 5-10 more minutes. Ladle into bowls and garnish with cilantro, jalapeño slices, or lime wedges.

Notes

  • Use canned beans (drained and rinsed) for convenience. If using dried beans, cook 1 cup dried beans until tender first.
  • For milder heat, remove jalapeño seeds and membranes or reduce Cajun seasoning to 1 tablespoon total.
  • For dairy-free option, use coconut cream instead of heavy cream and dairy-free cream cheese alternative.
  • To thicken chili, mash some white beans against pot or add extra ounce of cream cheese.
  • Can be made in slow cooker: sauté aromatics first, then combine everything except cream in slow cooker on low 6-8 hours. Stir in cream at end.
  • Chili tastes even better next day as flavors deepen.
  • Dutch oven works best, but any large heavy-bottomed pot works fine.

Nutrition

Find it online: https://www.benefitiany.com/cajun-white-chicken-chili/