Cajun White Chicken Chili
I’ve always had a soft spot for hearty, comforting bowls of chili, but the first time I made this Cajun White Chicken Chili, it changed the game. It’s rich and creamy, perfectly spiced, and brimming with tender chunks of chicken, white beans, and fresh vegetables. What I love most is how it captures the soulful depth of Cajun cooking without overwhelming heat—just enough spice to make you sit up and savor every bite.
This recipe came together one chilly evening when I craved something warm but different from the traditional red chili I usually make. I reached for Cajun seasoning, leftover rotisserie chicken, and some pantry staples, and the result was an instant favorite. Each spoonful was loaded with flavor, and the subtle kick of spice made it feel like a cozy, indulgent treat.
Over time, this has become one of my go-to meals for entertaining and easy weeknight dinners alike. It simmers beautifully on the stovetop and makes your kitchen smell incredible. Plus, it’s a crowd-pleaser. Even my friends who usually shy away from anything spicy find themselves going back for seconds. If you’re into recipes that are both bold and creamy, you’re going to fall in love with this one.
Why You’ll Love This Cajun White Chicken Chili
This dish hits all the right notes. It’s incredibly creamy without being too heavy, and the Cajun spices add a unique twist that sets it apart from typical white chili. The balance of tender shredded chicken, creamy white beans, and sautéed vegetables delivers texture and heartiness in every bite. It’s also simple enough to prepare on a weeknight yet special enough for weekend gatherings.
Another reason to love it? It’s flexible. You can adjust the spice level, swap in different beans, or even make it vegetarian with a few tweaks. It reheats beautifully, which makes it ideal for meal prep or next-day lunches.
For more creamy and bold dinner ideas, check out my Creamy Tuscan Sausage Pasta or the reader-favorite Marry Me Chicken.
How to Make Cajun White Chicken Chili
Step 1: Sauté Your Vegetables
Start by heating a splash of oil in a large pot or Dutch oven over medium heat. Add diced onions, celery, and green bell peppers—this classic Cajun trinity forms the flavor base. Cook for about 5 minutes until they begin to soften.
Step 2: Add Garlic and Seasonings
Stir in minced garlic and let it cook for another minute. Then add Cajun seasoning, cumin, oregano, and a pinch of smoked paprika. This step blooms the spices, deepening their flavor.
Step 3: Mix in Chicken and Broth
Add cooked, shredded chicken to the pot along with canned white beans (drained), a can of diced tomatoes, and chicken broth. Bring it all to a gentle simmer. Let it cook for 20 minutes so all the flavors meld together.
Step 4: Thicken and Finish with Cream
Mash some of the beans against the side of the pot to naturally thicken the chili. Stir in a splash of heavy cream or cream cheese to give it that creamy, velvety texture. Taste and adjust the seasoning if needed.
Step 5: Garnish and Serve
Serve the chili hot, garnished with fresh cilantro, lime wedges, and maybe a sprinkle of shredded cheese or a dollop of sour cream if you like a little extra richness.
Recipe Variations and Possible Substitutions
You can easily adjust this recipe based on what you have on hand. Instead of rotisserie chicken, use leftover turkey or even browned ground chicken or sausage. For a vegetarian twist, skip the meat entirely and load up on extra beans, corn, and zucchini.
If you’re watching your dairy intake, swap out the heavy cream for coconut milk or a dairy-free creamer. You can also control the heat by adjusting the amount of Cajun seasoning—mild or extra bold, it’s up to you.
White beans like cannellini or great northern work best, but feel free to use navy beans or even chickpeas in a pinch. The best part? This chili adapts to your taste without losing its comforting charm.
Serving and Pairing Suggestions
This Cajun White Chicken Chili is a cozy meal on its own, but the right accompaniments can take it to the next level. I love serving it with a slice of warm cornbread or a crusty baguette—something hearty enough to soak up the creamy broth. For a lighter side, a crisp green salad with a tangy vinaigrette balances out the chili’s richness.
You can also pair it with grilled cheese sandwiches or cheesy quesadillas if you’re feeding kids or just craving something extra comforting. A sprinkle of cheddar, a few crushed tortilla chips, or sliced avocado on top adds both flavor and texture.
Storage and Reheating Tips
Cajun White Chicken Chili stores incredibly well, which makes it perfect for meal prep. Once it cools, transfer it to an airtight container and refrigerate for up to 4 days. If you’re planning to freeze it, leave out the cream or cream cheese and stir that in fresh when reheating for best texture. It will keep in the freezer for up to 2 months.
To reheat, warm it slowly on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. You can also microwave it in 30-second intervals, stirring in between to ensure even heating.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Yes, just sauté the vegetables and spices first, then add everything to your slow cooker. Cook on low for 4 to 6 hours. Stir in the cream just before serving.
Is Cajun White Chicken Chili very spicy?
It has a gentle kick, but it’s easy to adjust. Use mild Cajun seasoning or reduce the amount for a more subtle heat.
What type of chicken works best?
Shredded rotisserie chicken is quick and easy, but you can use baked or poached chicken breasts or thighs as well.
Can I make it dairy-free?
Absolutely. Substitute heavy cream with canned coconut milk or your favorite plant-based cream alternative.
What toppings do you recommend?
Try cilantro, green onions, lime wedges, shredded cheese, sour cream, or avocado slices for extra flavor and color.
Related Recipe You’ll Like
If you’re into bold flavors and comforting textures, you’re going to love the other cozy recipes on my site. One I highly recommend is the Creamy Garlic Chicken Breasts—it’s rich, garlicky, and pairs perfectly with mashed potatoes or rice. Another standout is the One-Pan Chicken with Buttered Noodles, which delivers big comfort with minimal cleanup.
For another creamy favorite, try the Creamy Crockpot Chicken Spaghetti that practically cooks itself. And if you’re craving a meal that’s both spicy and cheesy, the Taco Spaghetti Casserole is always a hit at family dinners.
Save and Share This Recipe for Later
This Cajun White Chicken Chili is one recipe you’ll want to make again and again, so don’t forget to pin it to your favorite Pinterest board! It’s perfect for cold nights, potlucks, or when you need a make-ahead meal that wows. If you tried it and loved it, I’d be thrilled if you shared it on Facebook or Instagram and tagged me—I always love seeing how your versions turn out!
Sharing is the best way to support my blog and help others discover delicious, easy recipes just like this one. So go ahead, pin, post, and pass it on!
Cajun White Chicken Chili
This creamy and comforting Cajun White Chicken Chili is packed with bold spices, tender shredded chicken, white beans, and the classic Cajun trinity of onion, bell pepper, and celery. The chili is thickened naturally with mashed beans and enriched with a splash of cream for a velvety texture. It’s perfect for cozy weeknight dinners, hearty lunches, or gatherings where you need something easy yet unforgettable. This dish marries the soul of Southern comfort food with the ease of a one-pot meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 3 cups cooked, shredded chicken
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cups chicken broth
- 1/2 cup heavy cream or 4 oz cream cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and bell pepper. Sauté for about 5 minutes until softened.
- Stir in garlic and cook for 1 minute more. Add Cajun seasoning, cumin, oregano, and smoked paprika. Stir to combine and toast spices.
- Add shredded chicken, white beans, diced tomatoes, and chicken broth. Bring to a gentle simmer.
- Let the chili simmer uncovered for 20 minutes. Use a spoon to mash some of the beans against the pot’s side to thicken the chili.
- Stir in the cream or cream cheese. Simmer another 5 minutes, then season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- To increase spice, add a pinch of cayenne pepper or more Cajun seasoning.
- For a dairy-free version, use full-fat coconut milk instead of cream.
- This chili freezes well without the cream; stir it in fresh when reheating.
- Great with cornbread, crusty bread, or over rice for a heartier meal.
