Cajun White Chicken Chili brings bold Southern flavors to your dinner table with tender chicken, creamy beans, and just the right kick of spice. I’ve been making this comforting bowl of goodness for years, and it never fails to warm hearts on chilly evenings.
There’s something magical about the way the holy trinity of vegetables—onions, bell peppers, and celery—fills my kitchen with that unmistakable aroma of Louisiana cooking. The first time I stirred cream cheese into this chili, watching it melt into silky perfection, I knew I’d found something special. This isn’t your typical tomato-based chili; it’s a creamy, soul-satisfying twist that brings together the best of Cajun tradition with the comfort of white chili. The beauty lies in how the lime juice brightens every spoonful, making each bite as exciting as the first. Let’s get cooking!
Why You’ll Love This Cajun White Chicken Chili
This recipe has earned its place as a family favorite because it transforms ordinary weeknight ingredients into something extraordinary. Growing up in the South, I learned that the best comfort foods come from simple techniques and bold flavors, and this Cajun White Chicken Chili delivers both in spades.
- Completely changes the traditional chili game with its creamy, non-tomato base
- Ready in just one hour using everyday pantry ingredients
- Perfect balance of comfort and customizable heat level
- Uses the authentic holy trinity of Southern cooking for genuine flavor
- Even better the next day as all the spices meld together beautifully
- Feeds a crowd without breaking the budget
This creamy, spicy chili is more than just dinner—it’s a warm hug in a bowl that brings the whole family together.
Ingredient Note List
Boneless Chicken Breasts: I prefer using chicken breasts because they shred beautifully and soak up all those Cajun flavors, though thighs work wonderfully too for extra richness.
Yellow Onion: The foundation of our holy trinity, yellow onions become sweet and mellow when sautéed, creating the perfect base for this Cajun White Chicken Chili.
Green Bell Pepper: This adds a fresh, slightly bitter note that balances the creaminess and gives authentic Louisiana flavor to every spoonful.
Celery Stalks: Often overlooked but essential, celery provides a subtle earthy taste and pleasant crunch that rounds out the vegetable trio.
Cajun Seasoning: The star spice blend that brings all the heat and flavor—I always check the salt content since some blends are saltier than others.
Cannellini Beans: These creamy white beans hold their shape beautifully and provide the perfect canvas for all those bold Cajun spices to shine.
Cream Cheese: The secret to that velvety smooth texture—I always soften it first to prevent any lumps in the final dish.
Heavy Cream: This adds richness and helps marry all the flavors together into one cohesive, comforting bowl.
Fresh Lime Juice: Never skip this bright finishing touch—it cuts through the richness and makes all the flavors pop in the most delightful way.
How to Cook Cajun White Chicken Chili
Step 1. I always start by getting everything chopped and measured because once you begin cooking, this recipe moves quickly and you’ll want all your ingredients ready to go.
Step 2. Heat the olive oil in your heaviest pot over medium-high heat, then season the chicken generously with salt and pepper before searing for 3-4 minutes per side until golden-brown.
Step 3. My grandmother always taught me to sauté the holy trinity low and slow—add your diced onions, bell peppers, and celery to the same pot and cook for 6-8 minutes until they’re soft and fragrant.
Step 4. I’ve found that blooming the spices for just one minute with the garlic creates incredible depth, so add all your Cajun seasoning, cumin, oregano, paprika, and cayenne now.
Step 5. Sprinkle the flour over everything and stir constantly for another minute—this little step prevents any raw flour taste in your finished chili.
Step 6. Pour in the chicken broth slowly while whisking to avoid lumps, then bring everything to a gentle simmer before returning that beautiful seared chicken to the pot.
Step 7. Add the drained beans, cover, and let everything simmer on low for 20-25 minutes until the chicken shreds easily with two forks.
Step 8. Remove the chicken and shred it completely, then turn your heat way down before whisking in the softened cream cheese until it’s completely smooth.
Step 9. Stir in the heavy cream and shredded chicken, then squeeze in that essential lime juice and let it all simmer uncovered for 5-10 minutes.
Step 10. Taste and adjust your seasonings—I usually need a bit more salt and sometimes an extra pinch of cayenne for the perfect heat level.
How to Store & Reheat
I usually store any leftover Cajun White Chicken Chili in an airtight container in the refrigerator, where it stays fresh and delicious for up to 4 days. The flavors actually develop and improve overnight, making the second day even better than the first.
This chili freezes beautifully for up to 3 months if you want to make a double batch. I recommend portioning it into individual containers before freezing, which makes reheating single servings much easier on busy weeknights.
For best results, I like to reheat this chili gently on the stovetop over low heat, adding a splash of chicken broth if it seems too thick. You can also use the microwave covered with a damp paper towel, stirring every 30 seconds to ensure even heating throughout.
Cajun White Chicken Chili
Ingredients
Equipment
Method
- Dice onion, bell pepper, and celery; mince garlic; rinse beans.
- Heat olive oil in a large pot over medium-high. Season chicken with salt and pepper. Sear 3–4 minutes per side until golden; remove and set aside.
- Lower heat to medium. Add onion, bell pepper, and celery; cook 6–8 minutes, stirring to scrape up browned bits, until softened and translucent.
- Add garlic, Cajun seasoning, cumin, oregano, paprika, and cayenne; cook 1 minute until fragrant.
- Sprinkle flour over vegetables; stir 1 minute to remove raw flour taste.
- Remove chicken, shred with two forks, and set aside.
- Reduce heat to low. Whisk in softened cream cheese until melted and smooth. Stir in heavy cream.
- Return shredded chicken to pot, squeeze in lime juice, and simmer 5–10 minutes uncovered to meld flavors. Adjust seasoning as needed.
- Serve hot with desired garnishes.
Notes
What to Serve with Cajun White Chicken Chili
Buttery Cornbread: The slightly sweet, crumbly texture of warm cornbread is absolutely perfect for soaking up every drop of this creamy chili and balancing the spicy heat.
Fluffy White Rice: A simple bowl of steamed rice underneath the chili creates a hearty, filling meal and helps mellow the Cajun spices for more sensitive palates.
Tortilla Chips: I love serving crispy tortilla chips on the side for scooping—they add a delightful crunch and make this feel like a fun, casual meal.
Simple Green Salad: A fresh salad with light vinaigrette provides a cool, crisp contrast to the warm, creamy richness of this Cajun White Chicken Chili.
Crusty French Bread: Thick slices of crusty bread are perfect for dunking and help make this chili feel like a complete, satisfying dinner.
Baked Sweet Potato: The natural sweetness of a fluffy baked sweet potato pairs beautifully with the spicy, savory flavors in this comforting chili.
FAQs
I recommend starting with half the cayenne pepper and tasting as you go—you can always add more heat, but you can’t take it away once it’s in there.
Make sure your cream cheese is completely softened at room temperature before adding it, and always turn the heat way down before whisking it in slowly.
While you certainly can use dried cannellini beans, you’ll need to soak and cook them separately first, which adds several hours to your prep time.
The chicken should be tender enough that it falls apart easily when you poke it with a fork—this usually takes about 20-25 minutes of gentle simmering in the chili.
