cajun white chicken chili recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best cajun white chicken chili recipe

I have been making this Cajun white chicken chili for years and it is a staple in our house. My kids love the creamy texture and the mild kick from the Cajun seasoning. It is one of those meals that comes together quickly on a busy weeknight but tastes like you spent hours in the kitchen.

This recipe combines tender chicken, white beans, and a rich broth with a blend of spices that warm you up from the inside. The Cajun influence gives it a smoky, slightly spicy flavor that is not overwhelming. I like to use boneless skinless chicken thighs because they stay juicy, but chicken breasts work too.

The key technique here is building flavor by sautéing the aromatics first. You start with onion, bell pepper, and garlic in a little oil until they soften. Then you add the spices and let them toast for a minute before adding the broth and beans.

This step makes a big difference in the depth of flavor. This chili is perfect for cold evenings or game day gatherings. It is hearty enough to satisfy big appetites but also light compared to traditional beef chili.

Plus it is packed with protein and fiber from the beans, so you feel full without feeling heavy. My family asks for it at least once a month.

Cajun White Chicken Chili

4.6 from 1244 votes

A creamy, spicy twist on classic white chicken chili with Cajun seasoning. This one-pot meal is quick to make and full of bold flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chili

1 tablespoon olive oil
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1.5 pounds boneless skinless chicken thighs
2 teaspoons Cajun seasoning
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional for extra heat)
4 cups low sodium chicken broth
2 cans (15 oz each) white beans, drained and rinsed
1 can (4 oz) diced green chiles
1/2 cup heavy cream
Salt and black pepper to taste

For Topping

Shredded cheddar cheese
Fresh cilantro, chopped
Sour cream
Sliced jalapenos (optional)

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until it shimmers.
2Add the diced onion and bell pepper and cook for about 4 minutes, stirring often, until the vegetables soften.
3Stir in the minced garlic and cook for 30 seconds until fragrant.
4Add the chicken thighs to the pot and sprinkle with Cajun seasoning, cumin, smoked paprika, and cayenne if using.
5Cook the chicken for 5 to 6 minutes, turning once, until browned on both sides.
6The chicken does not need to be cooked through at this point.
7Pour in the chicken broth and bring to a boil over high heat.
8Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
9The chicken should be cooked through and tender when tested with a fork.
10Remove the chicken from the pot and set it on a cutting board.
11Use two forks to shred the meat into bite sized pieces.
12Return the shredded chicken to the pot.
13Stir in the white beans, diced green chiles, and heavy cream.
14Let the chili simmer uncovered for 10 minutes over medium low heat, stirring occasionally, until it thickens slightly.
15Taste and add salt and pepper as needed.
16Ladle the chili into bowls and top with shredded cheddar, cilantro, sour cream, and jalapenos if you like.
17Serve hot with crusty bread or cornbread on the side.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, use chicken breast and substitute half and half for the heavy cream. You can also add more beans or diced tomatoes for extra texture. Store leftovers in the fridge for up to 4 days.

Watch Video Of How Cajun White Chicken Chili Works

This Cajun white chicken chili is a recipe I make again and again because it always hits the spot. It is hearty enough for a cold night but light enough for a summer dinner.

The leftovers taste even better the next day, so I often double the batch. To store any leftovers, let the chili cool completely and keep it in a sealed container in the fridge for up to four days.

When you are ready to eat, reheat it gently on the stove over medium low heat, adding a splash of broth if it seems too thick. For serving, I like to offer a toppings bar with cheese, cilantro, sour cream, and hot sauce so everyone can customize their bowl.

This chili is perfect for family gatherings or casual get togethers because it is easy to make a big batch and it pleases almost everyone.

❓ Frequently Asked Questions About Cajun White Chicken Chili

1. Can I make this Cajun white chicken chili in a slow cooker?

Yes, you can. Brown the chicken and sauté the vegetables on the stovetop first, then transfer everything except the cream to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the cream during the last 30 minutes of cooking.

2. How spicy is this chili?

The heat level is mild to medium. The Cajun seasoning and optional cayenne give it a warm kick, but it is not overwhelmingly spicy. If you prefer less heat, reduce or omit the cayenne and use a mild Cajun seasoning blend.

3. Can I use a different type of bean?

Absolutely. Great Northern beans or cannellini beans work well. You can also use chickpeas for a different texture. Just make sure to drain and rinse them before adding to the chili.

4. How do I store and reheat leftovers?

Store the chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a pot over medium low heat, stirring occasionally, until hot. You can also microwave individual portions in a microwave safe bowl for 2 to 3 minutes.

5. Can I freeze this chili?

Yes, this chili freezes well. Let it cool completely, then transfer to freezer safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop. The cream may separate slightly, but stirring will bring it back together.

Similar Posts