Dinner

Cajun White Chicken Chili Recipe

ByVictor Layne November 16, 2025November 16, 2025

Introduction

This Cajun White Chicken Chili is a creamy, flavorful twist on traditional chili that brings a bit of heat and a lot of comfort to your table. Made with tender chicken, white beans, and a blend of Cajun spices, it’s perfect for cozy dinners any night of the week.

A close-up image of a white bowl filled with a thick soup with multiple layers. The bottom layer shows a creamy orange broth mixed with small pieces of shredded chicken, white beans, yellow corn, chopped green herbs, and diced red tomatoes. On the top, three slices of fresh green jalapeño peppers are placed near the edge, along with a bright green lime wedge on the right. The surface has small bits of herbs and some oil droplets, creating a rich texture. The bowl is set on a white marbled background. 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, divided
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 breasts 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 brown on both sides, about 4-5 minutes per side. Remove the chicken and shred it once slightly cooled.
Step 3: In the same pot, sauté the chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño until soft and fragrant, about 5 minutes.
Step 4: Pour in the chicken broth, add the white beans, and stir in the remaining tablespoon of Cajun seasoning.
Step 5: Return the shredded chicken to the pot and let the chili simmer for 20-30 minutes to blend the flavors.
Step 6: Stir in the cream cheese and heavy cream until melted and smooth, creating a rich, creamy texture.
Step 7: Add the lime juice to brighten the flavors and adjust salt and pepper to taste.
Step 8: Serve hot, garnished with chopped cilantro, extra jalapeño slices, or a wedge of lime for an added kick.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful chili.
If you prefer less heat, remove the seeds from the jalapeño before slicing.
For a thicker chili, mash some of the beans before simmering.
Swap cream cheese for Greek yogurt for a tangier, lighter finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain creaminess. This chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a bowl of thick soup with several visible layers and ingredients. The base is creamy orange with small green leafy pieces mixed in, and chunks of white shredded chicken are spread throughout. There are yellow corn kernels, white beans, and larger pieces of red tomato adding color and texture. On top, three thin slices of green jalapeño peppers are placed near the rim, along with a wedge of light green lime. The bowl is white, placed 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 white beans instead of dried?

Yes, canned white beans work well and save time. Just drain and rinse them before adding to the chili. You may want to reduce the cooking time slightly since the beans are already cooked.

What can I substitute for cream cheese if I don’t have any?

You can use sour cream, Greek yogurt, or even a bit of heavy cream alone to add creaminess. Just add them towards the end of cooking and stir well to incorporate.