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Cajun White Chicken Chili

A bowl of Cajun white chicken chili topped with shredded cheese, sliced green onions, and sour cream
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This Cajun White Chicken Chili is a creamy, spicy, and flavor-packed one-pot meal. Tender shredded chicken simmers with white beans, corn, and bold Cajun spices in a rich cream cheese broth. Ready in 45 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2–3 jalapeños, finely diced (seeds removed for less heat)
  • 4 cloves garlic, minced
  • 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
  • 1 teaspoon Cajun seasoning, plus more to taste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups chicken broth
  • 2 cans (15-ounce each) great Northern beans or cannellini beans, rinsed and drained
  • 1 cup corn, frozen, canned, or fresh
  • 1 cup heavy cream or half-and-half
  • 4 ounces cream cheese, fully softened and cubed

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bell pepper, and jalapeños. Cook, stirring occasionally, until softened, about 5-6 minutes.
  2. Add the minced garlic and stir for 1 minute until fragrant. Do not let it brown.
  3. Add the chicken thighs or breasts whole to the pot. Sprinkle in the Cajun seasoning, smoked paprika, dried oregano, and cayenne if using. Stir to coat with spices.
  4. Pour in the chicken broth and bring to a full boil. Reduce heat to a steady simmer, cover, and cook for 20 minutes until chicken reaches 165 degrees F and shreds easily.
  5. Remove the chicken, shred it on a cutting board using two forks, then return it to the pot.
  6. Stir in the rinsed beans and corn. Simmer uncovered for 5 minutes to heat through.
  7. Reduce heat to low. Stir in the heavy cream, then add the softened cream cheese cubes. Stir gently for 2-3 minutes until fully melted and smooth.
  8. Taste and adjust seasoning. Ladle into bowls and top with desired garnishes.

Notes

  • Always soften cream cheese at room temperature for at least 20 minutes before adding. Cold cream cheese will cause lumps.
  • Add dairy on low heat only to prevent the broth from breaking or turning grainy.
  • For a milder chili, remove jalapeño seeds and omit cayenne. For more heat, add a dash of hot sauce or extra cayenne.
  • To freeze, leave the cream and cream cheese out. Freeze the base for up to 3 months and stir dairy in fresh when reheating.
  • Rotisserie chicken can be used – skip the simmering step and add 3 cups shredded chicken with the broth instead.

Nutrition

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