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Cajun White Chicken Chili Recipe

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4.3 from 57 reviews

This Cajun White Chicken Chili is a creamy, flavorful twist on traditional chili, featuring tender chicken breasts simmered with white beans, bell peppers, jalapeños, and a perfect blend of Cajun spices. Cream cheese and heavy cream add richness, while a splash of lime juice brightens the dish. Perfect for a hearty and comforting meal, served hot with fresh cilantro and optional spicy garnishes.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 2 large chicken breasts (or thighs)

Vegetables & Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, sliced
  • 1/4 cup fresh cilantro, chopped

Beans & Broth

  • 2 cups white beans (cannellini or great northern)
  • 4 cups chicken broth

Dairy & Cream

  • 4 ounces cream cheese
  • 1/2 cup heavy cream

Seasonings & Oils

  • 2 tablespoons Cajun seasoning (divided)
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Season the chicken: Sprinkle both sides of the chicken breasts with salt, pepper, and 1 tablespoon of the Cajun seasoning to infuse flavor.
  2. Sear the chicken: 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. This locks in juices and adds depth of flavor.
  3. Shred the chicken: Remove the seared chicken from the pot and shred it into bite-sized pieces using two forks or your hands once it’s cool enough to handle.
  4. Sauté the aromatics: Using the same pot, add chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Cook until softened and fragrant, about 5 minutes, scraping up any browned bits from the chicken for added flavor.
  5. Add broth and beans: Pour in the chicken broth, add the white beans and the remaining 1 tablespoon of Cajun seasoning. Stir to combine well.
  6. Simmer the chili: Return the shredded chicken to the pot and bring the mixture to a gentle simmer. Let it cook uncovered for 20-30 minutes to allow the flavors to meld and the chili to thicken slightly.
  7. Add cream cheese and heavy cream: Stir in the cream cheese and heavy cream until the cheese is fully melted and the chili becomes creamy and smooth.
  8. Brighten with lime juice: Stir in lime juice to add a fresh, tangy brightness that balances the richness.
  9. Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, extra jalapeño slices if desired, and lime wedges for squeezing.

Notes

  • Chicken thighs can be used instead of breasts for a juicier chili.
  • Adjust jalapeño quantity based on desired spice level; remove seeds for less heat.
  • Use homemade or low-sodium chicken broth to control salt content.
  • Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
  • Can be thickened further by simmering longer or adding a slurry of cornstarch and water if needed.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup and Stew
  • Method: Stovetop
  • Cuisine: American, Cajun

Find it online: https://yourdailycook.com/cajun-white-chicken-chili-recipe/