Cajun White Chicken Chili

This creamy Cajun white chicken chili is my go-to for chilly nights when I crave something rich yet with a little Southern punch. The pot comes together with juicy shredded chicken, velvety white beans, and a flavor-packed Cajun spice blend that infuses every spoonful with warmth and comfort.

I first whipped this up during a cold snap when my kids asked for something creamy yet spicy and it instantly became our favorite winter meal. Every person at the table asked for seconds.

Gather Your Ingredients

• Chicken breasts: the base of the chili for lean protein. Try to use air-chilled chicken for best texture
• White beans: creamy and neutral so they soak up all the Cajun flavor. Canned beans save time but cook from dry for extra creaminess
• Chicken broth: brings depth to the soup. Go for low-sodium if you want to adjust your seasonings more precisely
• Onion: for sweetness and classic chili flavor. Dice as small as you like so it melts into the chili
• Garlic: adds aromatic punch and complexity. Fresh and minced is best for big flavor
• Red bell pepper: brings color and mild sweetness. Choose a firm pepper for nice texture
• Jalapeño: adds adjustable heat. Seed for less spice or keep seeds for bolder flavor
• Cajun seasoning: the heart of the dish, rich in paprika, garlic, oregano, thyme, and black pepper. For true Cajun taste pick a quality blend without fillers
• Cream cheese: gives the chili its signature creamy body. Use full fat for best results
• Heavy cream: super luxurious and brings the whole chili together
• Lime juice: adds a bright pop to cut through the richness. Always use fresh lime for zing
• Fresh cilantro: makes a vibrant finishing touch. Use leafy tops for best flavor
• Salt and pepper: for seasoning. Taste and adjust as you go
• Olive oil: for browning the chicken and sautéing aromatics. Choose extra-virgin for nice flavor

How to Make It

Season the Chicken:

Rub both sides of your chicken breasts with salt, pepper and Cajun seasoning so they are fully coated with flavor

Sear the Chicken:

In a large Dutch oven, heat olive oil over medium high. Add chicken breasts and cook three to four minutes per side until both sides are golden brown. This step builds deep chicken flavor as it leaves golden bits in the pan

Shred the Chicken:

Once browned, transfer chicken to a cutting board and let it cool slightly. Use two forks to shred into thick juicy pieces; set aside

Sauté the Aromatics:

In the same pot, lower heat to medium. Add onion, garlic, red bell pepper and jalapeño. Sauté six to eight minutes, stirring often, until softened and fragrant. The vegetables will lift all those flavorful brown bits left by the chicken

Build the Base:

Pour in chicken broth, scraping the bottom to deglaze. Add the white beans and remaining Cajun seasoning. Stir gently to combine, letting the spices bloom in the hot broth

Simmer with Chicken:

Return the shredded chicken to the pot. Stir and simmer uncovered for twenty five minutes, allowing the flavors to meld and beans to thicken the broth

Add Creaminess:

Drop in softened cream cheese and heavy cream. Stir constantly until the cheeses melt fully and the mixture becomes beautifully creamy. Keep the heat low to prevent any curdling and continue stirring for several minutes

Finish the Flavors:

Stir in fresh lime juice for brightness and taste before adjusting any last bits of seasoning with salt or pepper

Serve and Garnish:

Ladle steaming chili into bowls and top each with a flurry of chopped cilantro, extra jalapeño slices or a wedge of lime for serving

Cream cheese is my secret weapon, it delivers that signature silkiness that makes one bowl never enough. The first time I made this, my husband swore he had never tasted chili so creamy and spicy at the same time. It is truly a moment at the table everyone remembers.

Flavor Boosters

Easily gluten free with ingredients as written. Ingredient swaps can yield new flavor combos: try chickpeas or kidney beans, or leftover turkey for a postholiday treat. Experimenting with Greek yogurt in place of cream cheese makes it lighter.

Serving Suggestions

Serve this chili with warm crusty bread or cornbread for soaking up the broth. It pairs beautifully with a crisp slaw or chopped salad. For heat lovers, top your bowl with sliced fresh jalapeño or a drizzle of your favorite hot sauce.

Creative Twists

Try more lime juice and sweet corn in summer, or boost with roasted butternut squash in autumn. Baby spinach stirs in nicely in spring for a bright green touch. Doubled batches are perfect for gatherings; allow extra time for deep flavor to develop.

This chili is pure comfort and always a family favorite. Leftovers make incredible lunches the next day.

Common Questions About This Recipe

→ What type of chicken is best for this Cajun chili?

Use boneless skinless chicken breasts for tenderness and easy shredding. Thighs can add extra juiciness if desired.

→ Can I make it spicier?

Add extra jalapeño slices or a pinch of cayenne pepper to intensify the heat.

→ Are there substitutes for white beans?

Kidney beans or chickpeas make great alternatives to white beans, keeping the creamy texture intact.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

→ What garnishes work well?

Fresh cilantro, extra jalapeño, or a wedge of lime all enhance flavor and presentation.

→ Can this be made ahead?

Yes, prepare in advance and reheat before serving for an easy, flavorful meal.