Cajun White Chicken Chili
I remember the first time I made this Cajun white chicken chili: the house filled with the warm, smoky spice of Cajun seasoning, and the cream softened the heat into something comforting yet exciting. It’s a creamy, slightly spicy twist on classic chicken chili that feels like a hug on a chilly weeknight but lively enough for weekend entertaining.
Why you’ll love this dish
This version of white chicken chili balances bold Cajun flavors with gentle creaminess. It’s fast, family-friendly, and flexible: you can use fresh or leftover chicken, frozen or canned corn, and tweak the heat to suit picky eaters or spice-lovers. It’s also a one-pot dinner, which means less cleanup and more time at the table.
“A perfect weeknight pot — bright Cajun spice, tender shredded chicken, and creamy beans. Hands down a new family favorite.” — Home cook review
Why make it now: it’s ideal for quick weeknights, casual dinner parties, or when you want something heartier than soup but lighter than a stew. The dish reheats beautifully, so it’s great for meal prep too.
Step-by-step overview
This recipe starts by softening aromatics (onion, bell pepper, garlic), then browning and simmering chicken in a seasoned broth. Once the chicken is tender, you shred it and return it to the pot. White beans, tomatoes, corn, and heavy cream finish the chili, simmering just long enough to thicken and meld flavors. Expect about 40–50 minutes from start to finish, mostly hands-off simmering.
What you’ll need
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) white beans, drained and rinsed (cannellini or navy)
- 1 can (14.5 oz) diced tomatoes (fire-roasted works well)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp Cajun seasoning (adjust to taste)
- 1 bell pepper, chopped (any color)
- 1 cup corn (frozen or canned)
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish
Ingredient notes and substitutions:
- For a lighter version, substitute half-and-half or whole milk + 1 tbsp flour for heavy cream (but texture will be thinner).
- Use rotisserie chicken to shave off simmer time—add shredded cooked chicken at the final simmer.
- Low-sodium broth lets you control salt; add more at the end if needed.
- If you prefer heat, add 1/2 tsp cayenne or chopped jalapeño when sautéing the aromatics.
Directions to follow
- Heat a large pot over medium heat and add a splash of oil. Sauté the chopped onion and bell pepper until softened, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- Nestle the whole chicken breasts into the pot. Sprinkle 2 tablespoons of Cajun seasoning, plus a pinch of salt and pepper, over the chicken. Sear for about 3–5 minutes, turning once so the seasoning toasts slightly.
- Pour in the 4 cups of chicken broth and bring to a boil. Reduce the heat to low and let the pot simmer gently for about 20 minutes, or until the chicken reaches 165°F (internal) and is tender.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
- Stir in the drained white beans, diced tomatoes (with juices), corn, and heavy cream. Simmer another 10–15 minutes until heated through and slightly thickened. Taste and adjust salt, pepper, or Cajun seasoning as needed.
- Serve hot in bowls and garnish with chopped green onions or cilantro.
Best ways to enjoy it
- Garnish with lime wedges to brighten the creaminess.
- Top with shredded cheddar, crispy tortilla strips, or a dollop of sour cream for texture contrast.
- Serve with warm cornbread, crusty bread, or over rice for a heartier meal.
- Pair with a crisp green salad and an easy vinaigrette to cut richness.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 4 days. Cream-based dishes keep well but may thicken — stir in a splash of broth while reheating.
- Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
- Reheat on low-medium heat on the stovetop, stirring occasionally to prevent scorching. Microwave in short intervals, stirring between each.
- Food safety: cool leftovers to room temperature no longer than 2 hours before refrigerating. Reheat to an internal temperature of 165°F.
Pro chef tips
- Bloom the Cajun seasoning briefly in the pot after adding it to the raw chicken — that toasts the spices and deepens flavor.
- Don’t overboil after adding cream; a gentle simmer is all you need to warm and integrate it without breaking the texture.
- For creamier texture, mash a small portion of the beans with a fork while simmering to thicken the base naturally.
- If using frozen corn, add it directly from frozen; no need to thaw.
- If you want more body, add 1–2 tablespoons of roux (butter + flour cooked together) or a slurry of cornstarch and water.
Creative twists
- Smoky bacon: crisp 4 slices of bacon first, remove and use the fat to sauté the vegetables. Crumble bacon on top when serving.
- Southwest: add black beans instead of white beans and finish with chipotle in adobo for smokier heat.
- Dairy-free: replace heavy cream with full-fat coconut milk for a different richness (note the subtle coconut flavor).
- Vegetarian: swap chicken for extra white beans, add diced sweet potato, and use vegetable broth; increase Cajun seasoning to taste.
Your questions answered
Q: How long does this take from start to finish?
A: About 40–50 minutes. Sautéing and searing ~10 minutes, simmering chicken ~20 minutes, plus a final 10–15 minute simmer after adding beans and cream.
Q: Can I use chicken thighs instead?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier; reduce simmer time slightly if they’re small.
Q: Is this dish spicy?
A: The Cajun seasoning brings warmth and black pepper-forward heat, but it’s adjustable. Use less seasoning or omit cayenne to make it milder.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the aromatics first, then add everything (except cream) to the slow cooker and cook on low 4–6 hours. Stir in cream in the last 30 minutes.
Q: How do I prevent cream from curdling?
A: Don’t boil vigorously after adding cream. Warm gently and add cream toward the end of cooking; temper it by stirring a small ladle of hot broth into the cream before adding to the pot.
Conclusion
If you want another take or inspiration on Cajun white chicken chili, check this version from Cajun White Chicken Chili – Plain Chicken for a slightly different spin, or compare techniques and ingredient swaps at Cajun White Chicken Chili – Closet Cooking. Both are helpful references when adapting this cozy, flavorful chili for your kitchen.
Cajun White Chicken Chili
Ingredients
Method
- Heat a large pot over medium heat and add a splash of oil. Sauté the chopped onion and bell pepper until softened, about 5–7 minutes.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Nestle the whole chicken breasts into the pot. Sprinkle 2 tablespoons of Cajun seasoning, plus a pinch of salt and pepper, over the chicken. Sear for about 3–5 minutes, turning once so the seasoning toasts slightly.
- Pour in the 4 cups of chicken broth and bring to a boil. Reduce the heat to low and let the pot simmer gently for about 20 minutes, or until the chicken reaches 165°F (internal) and is tender.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
- Stir in the drained white beans, diced tomatoes (with juices), corn, and heavy cream. Simmer another 10–15 minutes until heated through and slightly thickened.
- Taste and adjust salt, pepper, or Cajun seasoning as needed. Serve hot in bowls and garnish with chopped green onions or cilantro.
