Cajun White Chicken Chili is a cozy bowl full of tender chicken, creamy white beans, and a splash of spicy Cajun seasoning that warms you right up. It’s got just the right kick without being too hot, and the mix of flavors is fresh and comforting all at once. The texture is smooth and hearty, perfect for chilly nights when you want something filling but not too heavy.
I love making this chili when I want something a little different from the usual tomato-based chili. The Cajun spices add a fun twist that keeps everyone guessing, and the creamy broth feels like a hug in a bowl. Whenever I make it, I like to double the batch because it tastes even better the next day, and it reheats like a dream.
My favorite way to serve this chili is with a sprinkle of shredded cheese, a handful of fresh cilantro, and a squeeze of lime on top. It brightens the flavors and adds a fresh contrast to the warmth of the chili. Plus, pairing it with some crunchy cornbread or tortilla chips makes it a full meal that everyone around the table enjoys. This chili has become a go-to for game days and casual dinners at my house.
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breasts for their lean texture. You can swap with thighs for a juicier, richer flavor. Leftover cooked chicken works well too, saving time.
Beans: White beans and pinto or kidney beans add creaminess and texture. If you prefer, try cannellini or navy beans. Just drain and rinse canned beans to reduce sodium.
Cajun Seasoning: This is the heart of the flavor. If you don’t have Cajun spice, use a mix of paprika, garlic powder, onion powder, cayenne, and thyme. Adjust heat to your liking.
Half-and-Half or Heavy Cream: Adds creaminess and softens the spices. For dairy-free, coconut milk is a great substitute, giving a slight sweetness that pairs nicely.
How Do I Make Sure the Chicken Stays Tender and Juicy?
Cook chicken in the beginning over medium heat just until browned and no longer pink inside. Don’t overcook it now; it will finish cooking later when simmered with the broth and beans.
- Cut chicken into even pieces for uniform cooking.
- Sear over medium heat with olive oil in a hot pan until golden but still moist inside.
- Remove chicken to avoid toughening while cooking the aromatics.
- Return chicken later to simmer gently with the broth, soaking up flavor without drying out.
Equipment You’ll Need
- Large pot or Dutch oven – I use this to cook everything evenly and keep all ingredients together.
- Wooden spoon or stirring spoon – helps you mix the chili without scratching the pot.
- Measuring spoons and cups – keeps your spices and liquids just right.
- Chef’s knife and cutting board – for chopping chicken, onions, and garlic easily.
- Can opener – for the beans and green chilies.
- Soup bowls and ladle – perfect for serving and enjoying each warm bowl.
Flavor Variations & Add-Ins
- Protein swap: Use shrimp or turkey instead of chicken for different flavor profiles.
- Cheese: Top with shredded pepper jack or cheddar for extra richness.
- Veggies: Add sautéed bell peppers or corn for more color and crunch.
- Spice level: Increase cayenne or add hot sauce if you like more heat.
Cajun White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (15-ounce) can pinto or kidney beans, drained and rinsed
- 1 cup frozen or canned corn kernels
- 4 cups chicken broth
- 1 (4-ounce) can diced green chilies
- 1 cup half-and-half or heavy cream
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sliced fresh jalapeño (for garnish)
- Sour cream or Greek yogurt (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, so you can have a warm, tasty chili ready in around 40 minutes total. It’s a great option for a quick weeknight meal!
Step-by-Step Instructions:
1. Brown the Chicken:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cubed chicken and cook, stirring occasionally, until it’s browned and cooked through, about 5-7 minutes. Once done, remove the chicken and set it aside.
2. Cook the Aromatics:
In the same pot, add the chopped onion. Cook it until softened, about 3-4 minutes. Then add the minced garlic and cook for another minute until you can smell the aroma.
3. Add Spices and Broth:
Stir in the Cajun seasoning, cumin, smoked paprika, salt, and pepper so the onions and garlic are well coated. Pour in the chicken broth and bring everything to a gentle simmer.
4. Combine Beans, Corn, Chilies, and Chicken:
Add the drained white beans, pinto or kidney beans, corn, diced green chilies, and the cooked chicken back into the pot. Stir everything together to mix well.
5. Simmer to Blend Flavors:
Let the chili simmer uncovered for about 20 minutes. This lets the flavors blend nicely and helps the broth thicken just a little.
6. Add Creaminess and Finish:
Stir in the half-and-half or heavy cream and warm the chili through for another 5 minutes. Taste and adjust the seasoning if you want it more flavorful or spicy.
7. Serve and Garnish:
Ladle the chili into bowls and top with a spoonful of sour cream or Greek yogurt. Sprinkle chopped fresh cilantro and sliced jalapeño on top if you like a little heat and freshness.
Can I Use Frozen Chicken for This Chili?
Yes, just make sure to fully thaw the chicken beforehand. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry before cooking to avoid extra moisture.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or microwave.
What Can I Substitute for Half-and-Half or Heavy Cream?
If you want a dairy-free option, coconut milk works beautifully and adds a subtle sweetness. You can also use plain Greek yogurt stirred in just before serving for creaminess with less fat.
How Do I Adjust the Spice Level?
Start with 2 teaspoons of Cajun seasoning and add more if you want extra heat. You can also add fresh jalapeño slices or a dash of hot sauce when serving to boost the spice.
