Cajun White Chicken Chilli
Cajun White Chicken Chili is a flavorful twist on the traditional white chili. It features tender shredded chicken, creamy white beans, a rich broth, and bold Cajun spices for a Southern-inspired comfort meal. Perfect for cozy dinners or game-day gatherings, this chili is hearty, slightly spicy, and deeply satisfying.
Prep & Cook Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients:
Protein & Base:
2 tbsp olive oil
1 medium onion, diced
3–4 cloves garlic, minced
1 medium green bell pepper, chopped
1 medium jalapeno, seeded & chopped (optional for heat)
2 cups cooked chicken, shredded (rotisserie works great)
Spices:
1 ½ tsp Cajun seasoning
½ tsp ground cumin
½ tsp dried oregano
½ tsp smoked paprika
Salt & black pepper to taste
Chili Body:
2 cans white beans (like cannellini or great northern), drained & rinsed
1 can (4 oz) diced green chilies
2 ½ cups chicken broth
½ cup frozen or canned corn (optional)
½ cup heavy cream or half-and-half
4 oz cream cheese, softened and cubed (for creaminess)
Garnish (optional):
Fresh cilantro or parsley
Lime wedges
Shredded cheese or sour cream
Sliced jalapenos
Instructions:
1. Saute the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion, green pepper, and jalapeno. Cook for 5–6 minutes, until soft.
Stir in garlic and cook for 1 minute until fragrant.
2. Add Chicken and Spices:
Add shredded chicken and stir in Cajun seasoning, cumin, oregano, paprika, salt, and pepper.
Cook for 2–3 minutes to coat chicken in spices.
3. Build the Chili:
Add white beans, green chilies, corn (if using), and chicken broth.
Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
4. Make it Creamy:
Stir in cream cheese until melted and smooth.
Add heavy cream and simmer another 5 minutes to thicken slightly.
5. Taste and Serve:
Adjust seasoning to taste. Serve hot with your favorite toppings.
Tips & Notes:
Rotisserie chicken saves time and adds extra flavor.
For spicier chili, increase Cajun seasoning or leave in the jalapeno seeds.
To lighten it up, use low-fat cream cheese or plain Greek yogurt.
This chili thickens as it sits. Add a splash of broth or milk when reheating.
Freezes well for up to 2 months. Store in an airtight container.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
A: Yes! Add everything except cream, cream cheese, and garnishes to the slow cooker. Cook on low 4–6 hours. Stir in cream cheese and cream at the end.
Q: Can I make it dairy-free?
A: Yes. Use dairy-free cream cheese and coconut cream or oat milk in place of dairy.
Q: What can I use instead of white beans?
A: Try pinto beans or chickpeas for a twist, though white beans provide the traditional flavor and creaminess.
Q: Is Cajun seasoning spicy?
A: It can be. Use a mild version or reduce quantity if you’re sensitive to heat.
Q: Can I use raw chicken?
A: Yes, cube raw chicken and saute with the onions and peppers until fully cooked before proceeding.
Nutritional Information
Calories: 420 kcal
Protein: 30 g
Carbohydrates: 20 g
Dietary Fiber: 6 g
Net Carbs: 14 g
Total Fat: 25 g
Saturated Fat: 10 g
Sugar: 3 g
Sodium: 620 mg
Cholesterol: 85 mg