Cajun White Chicken Chili is a comforting bowl full of tender chicken, creamy white beans, and a kick of bold Cajun spices that warm you right up. It’s got a great mix of flavors and a little spicy heat that makes it feel special, without being too heavy or overwhelming.
I love making this chili when I want something easy but packed with flavor. The blend of garlic, onions, and those Cajun seasonings gives it a wonderful depth, and the creamy texture from the beans makes each spoonful so satisfying. It’s one of those recipes where the leftovers taste even better the next day, which is always a bonus in my book.
My favorite way to enjoy this chili is topped with a little shredded cheese, a dollop of sour cream, and some chopped green onions. Sometimes I like to serve it with cornbread or over a bed of rice for a heartier meal. It’s perfect for a chilly evening when you want something cozy, flavorful, and easy to make.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here for tender pieces that soak up the flavors. You can swap with thighs for juicier meat or pre-cooked rotisserie chicken to save time.
White Beans: Cannellini or Great Northern beans add creaminess and body. If you don’t have these, navy beans or even chickpeas make good alternatives.
Cajun Seasoning: This is key for that signature spicy and smoky flavor. If you don’t have Cajun seasoning, combine paprika, garlic powder, cayenne, and oregano as a quick DIY blend.
Heavy Cream or Half-and-Half: This adds smoothness and balances the spice. For a lighter option, use plain yogurt stirred in at the end or some coconut milk for a subtle twist.
How Do You Build Deep Flavor and Manage Spice in White Chili?
Start by gently cooking onions until soft to develop sweetness, which balances the spice. Don’t rush this step—it forms the flavor base.
- Next, lightly brown the chicken to bring in savory notes and texture before simmering.
- Add spices gradually—taste as you go to avoid overpowering heat.
- Simmer uncovered to thicken the chili and let flavors meld, stirring occasionally so nothing sticks.
- Finish by folding in cream or half-and-half to soften the spice and add a rich feel.
Taking your time with these steps turns a simple chili into a deliciously balanced meal that’s both warming and exciting.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing, simmering, and letting flavors blend in one place.
- Wooden spoon or heatproof spatula – helps you stir without scratching your pot.
- Measuring spoons – for precise seasoning, especially with Cajun spices.
- Knife and cutting board – to chop onions, garlic, and chicken easily.
- Can opener – needed to open your beans, tomatoes, and chilies.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Add diced poblano peppers for a smoky, mild heat that complements the Cajun spices.
- Mix in shredded pepper jack or cheddar cheese at the end for a melty, cheesy twist.
- Stir in cooked quinoa or rice to make the chili more filling and add texture.
How to Make Cajun White Chicken Chili?
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
- 4 cups chicken broth
- 1 teaspoon Cajun seasoning (adjust according to taste)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- ½ cup frozen corn (optional)
- ½ cup heavy cream or half-and-half (optional, for creaminess)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
How Much Time Will You Need?
The total time is about 50 minutes. It takes around 10 minutes to prep and brown the chicken and veggies, then about 30 to 40 minutes simmering to let the flavors meld and the chili thicken. Adding corn and cream takes just a few extra minutes.
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until it’s soft and see-through. Stir in the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Brown the Chicken:
Add the chicken pieces to the pot and cook for about 5 minutes, stirring often, so they get lightly browned on all sides but aren’t fully cooked yet.
3. Add Remaining Ingredients and Simmer:
Stir in the diced green chilies, drained diced tomatoes, rinsed white beans, and chicken broth. Sprinkle in the Cajun seasoning, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper. Bring the pot to a boil, then lower the heat and let it simmer uncovered for 30 to 40 minutes. Stir occasionally to stop anything from sticking. This lets the chicken cook through and the chili thicken.
4. Add Optional Corn and Cream:
If you like, stir in the frozen corn and cook for an extra 5 minutes. For a creamy finish, stir in the heavy cream or half-and-half at the end and heat it gently without letting it boil.
5. Taste and Serve:
Give your chili a taste and add more salt, pepper, or Cajun seasoning if you want. Serve your Cajun White Chicken Chili hot in bowls with a dollop of sour cream and some fresh chopped cilantro on top. Enjoy!
Can I Use Frozen Chicken for This Chili?
Yes! Just make sure to thaw the chicken completely in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture from watering down the chili.
How Can I Make This Chili Less Spicy?
To reduce the heat, use less Cajun seasoning and omit the cayenne pepper. You can also add more cream or beans to mellow out the spice while keeping the flavor rich.
Can I Make Cajun White Chicken Chili in a Slow Cooker?
Absolutely! Brown the chicken and sauté the onions and garlic first, then combine everything in the slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours for tender, flavorful results.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy and delicious.
