Cajun White Chicken Chili is a comforting and flavorful twist on classic chili that brings a little spice and a lot of warmth to your table. It’s filled with tender chicken, creamy white beans, and a blend of Cajun spices that give it a nice kick without being too hot. The creamy texture and the blend of herbs and spices make it a perfect meal when you want something cozy but with a bit of excitement.
I love making this chili on a chilly day because it fills the house with the smell of garlic, onion, and smoky spices that just make you feel at home. It’s one of those dishes that’s easy to throw together but tastes like you spent hours cooking. Adding a squeeze of fresh lime or a handful of chopped cilantro before serving really brightens it up. I also like to sneak in some corn or bell peppers for a little extra color and crunch.
This chili is great on its own, but I often serve it with warm, crusty bread or over a bed of rice to soak up all the good flavors. Whether you’re eating it for a weeknight dinner or bringing it to a potluck, it’s always a hit. I find that it’s a crowd-pleaser because it’s hearty without being heavy, and the Cajun spices give it a fun twist that’s a little different from the usual white chicken chili most people know.
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless chicken breasts because they’re lean and shred easily. You can also use thighs if you prefer juicier meat. Rotisserie chicken works well for a shortcut.
White Beans: Cannellini or great northern beans are perfect for a creamy texture. If you want, you can swap them with navy beans or butter beans.
Cajun Seasoning: This is the heart of the spice blend. If you don’t have Cajun seasoning, mix paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper yourself. Adjust cayenne to control heat.
Heavy Cream or Half-and-Half: This adds richness and smoothness. For a lighter version, try coconut milk or plain yogurt stirred in at the end, but add carefully to avoid curdling.
How Can I Make Sure the Chicken Stays Tender and Shreddable?
The key is cooking the chicken gently in the broth at a simmer, not a rolling boil. This keeps it juicy and easy to shred.
- Poach chicken breasts in simmering broth, covered, for 20 minutes.
- Check doneness by cutting into a piece – it should be opaque and no longer pink.
- Remove gently and shred with two forks while still warm for best results.
- Return shredded chicken to the pot to soak up the chili flavors.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it heats evenly and makes all the steps easier.
- Sharp knife and cutting board – for chopping onions, garlic, and jalapeño without fuss.
- Measuring spoons and cups – to keep your seasonings and liquids just right.
- Forks – perfect for shredding the cooked chicken easily.
- Optional: stirring spoon or ladle – to serve the chili hot and well mixed.
Flavor Variations & Add-Ins
- Use cooked and shredded turkey instead of chicken for a different twist on flavor.
- Spice it up with more cayenne or add hot sauce before serving if you like extra heat.
- Mix in chopped bell peppers or shredded zucchini to boost the veggie count and add texture.
- Stir in a splash of hot sauce or smoked paprika to intensify the smoky, spicy flavor profile.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional for extra heat)
- 1 pound boneless, skinless chicken breasts
- 2 (15-ounce) cans white beans (such as cannellini or great northern), drained and rinsed
- 1 (14.5-ounce) can diced tomatoes with green chilies (mild or spicy, based on preference)
- 3 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon Cajun seasoning (blend of paprika, cayenne, onion powder, garlic powder, thyme, oregano, salt, and pepper)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup heavy cream or half-and-half
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Green onions, sliced
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 35-40 minutes for cooking. So, in total, expect around 45-50 minutes to enjoy a warm, flavorful pot of Cajun White Chicken Chili.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it becomes translucent, about 4-5 minutes. Then, add the minced garlic and jalapeño (if using) and cook for an additional minute until fragrant.
2. Toast the Spices:
Sprinkle in the Cajun seasoning, cumin, oregano, and smoked paprika. Stir constantly and cook for about 1 minute to bring out their flavors.
3. Cook the Chicken:
Place the chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot and let it cook for about 20 minutes, or until the chicken is fully cooked through.
4. Shred the Chicken and Combine Ingredients:
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot along with the drained white beans, diced tomatoes with green chilies, and corn kernels. Stir everything together.
5. Let the Chili Simmer:
Allow the chili to simmer uncovered for about 15 minutes. This step helps the flavors come together and thickens the chili slightly.
6. Add Cream and Season:
Stir in the heavy cream or half-and-half, then taste and season the chili with salt and black pepper as needed. Heat the chili through, but avoid boiling after adding the cream to keep it smooth.
7. Serve and Garnish:
Ladle the chili into bowls and top with chopped fresh cilantro and sliced green onions. Serve with lime wedges on the side, so everyone can add a little fresh zing to their bowl.
Enjoy this creamy, spicy Cajun White Chicken Chili that’s perfect for chilly days or anytime you want some cozy comfort with a Louisiana twist!
Can I Use Frozen Chicken for This Chili?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the fridge overnight before cooking. This ensures even cooking and makes shredding easier.
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Chili Spicier or Milder?
Absolutely! Adjust the jalapeño amount or use a hotter or milder Cajun seasoning blend to suit your taste. You can also add extra cayenne or hot sauce for more heat after cooking.
Is It Possible to Make This Recipe Dairy-Free?
Yes! Simply swap the heavy cream or half-and-half with coconut milk or a dairy-free cream alternative. Add it gently at the end to keep the chili creamy without dairy.