Dinner

Cajun White Chicken Chili Recipe

ByLily Cross November 10, 2025November 10, 2025

Introduction

Cajun White Chicken Chili is a creamy, flavorful twist on traditional chili, packed with tender chicken, white beans, and a spicy kick from Cajun seasoning. This comforting dish is perfect for a cozy dinner that satisfies both spice lovers and those craving a hearty meal.

A white bowl filled with a rich, creamy soup that has a light orange color with visible small green herbs and leafy vegetables mixed throughout. The soup shows white beans and shredded chicken scattered evenly, with bright yellow corn kernels and chunks of red tomatoes adding splashes of color. On top, three round slices of dark green jalapeño peppers sit near a wedge of light green lime placed on the bowl’s edge. The soup’s surface looks slightly oily and smooth, showing the broth’s thickness and texture very clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts (or thighs)
2 cups white beans (cannellini or great northern)
4 cups chicken broth
1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, sliced
2 tablespoons Cajun seasoning
4 ounces cream cheese
½ cup heavy cream
1 tablespoon lime juice
¼ cup fresh cilantro, chopped
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Step 1: Season the chicken with salt, pepper, and 1 tablespoon of Cajun seasoning.
Step 2: Heat olive oil in a Dutch oven over medium-high heat and sear the chicken until golden on both sides. Remove the chicken and shred it once cool enough to handle.
Step 3: In the same pot, sauté the onion, garlic, red bell pepper, and jalapeño until soft and fragrant, about 5 minutes.
Step 4: Pour in the chicken broth, add the white beans and the remaining Cajun seasoning, then return the shredded chicken to the pot.
Step 5: Simmer the chili for 20 to 30 minutes to let the flavors meld.
Step 6: Stir in the cream cheese and heavy cream until melted and smooth.
Step 7: Add the lime juice to brighten the flavors, then season with additional salt and pepper if needed.
Step 8: Serve the chili hot, garnished with chopped cilantro, extra jalapeño slices, or a wedge of lime.

Tips & Variations

For a milder chili, remove the seeds from the jalapeño before slicing.
Swap chicken thighs for breasts for juicier meat.
Add a cup of corn for extra sweetness and texture.
Use sour cream instead of cream cheese for a tangier finish.
Serve with warm cornbread or tortilla chips for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a bowl of soup with multiple layers. The base layer is a creamy, orange broth with a slightly thick texture. Floating in the broth are pieces of shredded chicken, white beans, yellow corn kernels, and chopped dark green spinach. There are bright red tomato chunks spread throughout, and two vibrant green jalapeño slices rest on top near a wedge of light green lime on the bowl's edge. The bowl is white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken?

While fresh chicken provides the best texture and flavor, you can use canned chicken in a pinch. Add it later in the cooking process to avoid overcooking.

Is it possible to make this chili vegetarian?

Yes! Replace chicken with extra beans or use plant-based chicken substitutes. Use vegetable broth instead of chicken broth and adjust the seasoning to taste.