If you crave spicy comfort food with a creamy finish, you’re going to fall hard for this Creamy Cajun White Chicken Chili. Each spoonful delivers layers of vibrant Cajun flavor, velvety broth, tender chicken, and hearty white beans. It’s a perfect weeknight meal for cozy nights, a hit at game day gatherings, and just as tempting the next day for lunch. With its playful combination of bold spices and soothing creaminess, this chili sets itself apart from anything you’ve had before.

Creamy Cajun White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Creamy Cajun White Chicken Chili couldn’t be simpler, and each one plays a key role in creating the perfect bowl. The veggies add color and sweetness, the spices pack a gentle punch, and the creamy additions take this dish over the top. Here’s everything you’ll need (plus a quick tip for each):

Olive oil: Adds subtle fruitiness and helps soften the veggies without overpowering the flavors.
Onion (1 medium, diced): Provides a sweet, mellow base that balances the Cajun heat.
Green bell pepper (diced): Lends a fresh crunch and beautiful color contrast to the other ingredients.
Garlic (2 cloves, minced): Elevates the chili with a warm, aromatic kick—don’t skip it!
Boneless skinless chicken breasts or thighs (1 pound, cut bite-sized): Lean but juicy, pick your favorite for the most tender bites.
Cajun seasoning (2 teaspoons): The heart of the recipe—choose your favorite blend or make your own for custom heat.
Ground cumin (1 teaspoon): Adds earthy notes that meld beautifully with the smoky Cajun flavors.
Smoked paprika (½ teaspoon): Provides subtle smokiness and deepens the chili’s warm color.
Salt (½ teaspoon): Pulls all the flavors together—taste and adjust as you go!
Black pepper (¼ teaspoon): Offers just enough zip to round out the spices.
White beans (2 15-ounce cans, drained and rinsed): Creamy and hearty, they give the chili its signature body.
Diced green chiles (1 4-ounce can): Bring mild heat and a touch of tanginess—so easy straight from the can.
Chicken broth (2 cups): The foundation for silky, flavorful soup—use low-sodium if you want to control the salt.
Cream cheese (4 ounces, softened and cubed): The magic behind the chili’s signature creaminess—let it melt in completely.
Heavy cream (½ cup): Gives the final touch of richness and the luscious mouthfeel that sets this chili apart.
Lime juice (from ½ lime): A squeeze of acid brightens every bite and balances out the richness.
Chopped cilantro or green onions (for garnish): Adds a fresh, colorful finish—sprinkle just before serving.

How to Make Creamy Cajun White Chicken Chili

Step 1: Sauté the Aromatics

Start with a large pot or Dutch oven over medium heat, drizzling in the olive oil. Add the diced onion and green bell pepper, sautéing for 4–5 minutes until they soften and begin to glisten. Stir in the minced garlic, letting it cook just 30 seconds until fragrant—it’s the little step that transforms good chili into irresistible chili!

Step 2: Cook the Chicken and Spices

Add the chicken pieces right into the pot with your sautéed veggies, then shower them with Cajun seasoning, cumin, smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 5–7 minutes. The chicken should turn opaque and start to brown slightly, soaking up all that amazing spice blend.

Step 3: Add the Beans, Chiles, and Broth

Next, stir in your white beans, diced green chiles, and chicken broth. This trio is what turns the whole thing from a hearty stew into Creamy Cajun White Chicken Chili. Bring to a simmer, then let it bubble for 10–15 minutes to meld the flavors together beautifully and soften the chicken even more.

Step 4: Make It Creamy

Reduce the heat to low and add the softened cubes of cream cheese. Stir gently until every bit of cream cheese melts and swirls into the chili, making the base thick and luxurious. Follow with the heavy cream and a squeeze of lime juice, letting everything simmer for 2–3 more minutes so the flavors fully come together.

Step 5: Taste and Serve

Give your Creamy Cajun White Chicken Chili a taste and adjust the salt or heat if you like—maybe even a pinch of cayenne if you’re craving extra kick! Serve hot in bowls, loading each one up with your favorite garnish.

How to Serve Creamy Cajun White Chicken Chili

Garnishes

The topping bar is where this chili really comes to life! Try generous handfuls of chopped cilantro or sliced green onions, a sprinkle of shredded cheese, or even a few pickled jalapeño slices if you’re feeling spicy. A swirl of sour cream is pure luxury, especially if you want to dial back the heat.

Side Dishes

Creamy Cajun White Chicken Chili pairs beautifully with buttery cornbread, warm flour tortillas, or even a big pile of tortilla chips for scooping. If you want to round out the meal, serve with a crisp side salad dressed in a tart vinaigrette to balance the richness of the chili.

Creative Ways to Present

For a party, ladle the chili into mugs or mini soup bowls for the ultimate hand-held snack. You can also serve it as a decadent topping for baked potatoes or pour it over a bowl of steamed rice for a New Orleans-style comfort dish. Leftovers tucked into a tortilla make epic chili wraps!

Make Ahead and Storage

Storing Leftovers

This chili tastes even better the next day as the flavors continue to meld! Let it cool completely, then refrigerate in an airtight container for up to 4 days. The creamy texture remains thick and dreamy—just add a splash of broth if you want to loosen it before reheating.

Freezing

You can absolutely freeze Creamy Cajun White Chicken Chili—let it cool, portion it into freezer-safe containers, and it’ll keep well for up to 3 months. Keep in mind that dairy-based soups sometimes separate slightly, but a good stir while reheating brings everything back together.

Reheating

Warm individual portions in the microwave, or reheat a whole batch gently on the stovetop over low heat. Be patient stirring so you don’t scorch the creamy base. If the chili has thickened, a splash of water or broth will revive its original, spoonable texture.

FAQs

Can I use rotisserie chicken instead of fresh chicken?

Absolutely! Stir in shredded rotisserie chicken during the simmer step—this shortcut shaves off cooking time and works beautifully if you need dinner on the table fast.

How spicy is this Creamy Cajun White Chicken Chili?

With the base recipe, it has a moderate Cajun warmth, but you control the heat. Add more Cajun seasoning, extra green chiles, or introduce diced jalapeños if you love it hotter—or keep it mild for the whole family’s enjoyment.

What beans work best in this chili?

Cannellini, Great Northern, or navy beans are all excellent choices for Creamy Cajun White Chicken Chili. They’re sturdy enough to hold their shape but creamy enough to blend seamlessly into the dish.

Can I make this chili dairy-free?

If you need to go dairy-free, swap the cream cheese for a plant-based alternative and use full-fat coconut milk or a dairy-free cream instead of heavy cream. The chili will still be rich and flavorful, just with a slight twist!

How can I thicken or thin the chili?

If you’d like a thicker consistency, let your chili simmer uncovered a few minutes longer. For a soupier bowl, stir in extra broth as needed—even as you’re reheating leftovers.

Final Thoughts

This creamy, zesty, soul-warming Creamy Cajun White Chicken Chili is the kind of recipe that turns any night into a little celebration. I hope you give it a try, pile on the garnishes, and taste just how fun homemade chili can be. Happy cooking!

Creamy Cajun White Chicken Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Cajun White Chicken Chili is a comforting and flavorful twist on traditional chili. Packed with tender chicken, white beans, and a creamy, spicy broth, it’s the perfect dish to warm you up on a chilly day.

Ingredients

Scale

For the Chili:

1 tablespoon olive oil
1 medium onion (diced)
1 green bell pepper (diced)
2 cloves garlic (minced)
1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
2 teaspoons Cajun seasoning
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 (15-ounce) cans white beans (drained and rinsed)
1 (4-ounce) can diced green chiles
2 cups chicken broth
4 ounces cream cheese (softened and cubed)
½ cup heavy cream
juice of ½ lime
chopped cilantro or green onions (for garnish)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and sauté for 4–5 minutes until softened.
Stir in garlic and cook for another 30 seconds.
Add chicken pieces to the pot and season with Cajun seasoning, cumin, smoked paprika, salt, and pepper. Cook for 5–7 minutes until the chicken is cooked through.
Stir in the white beans, green chiles, and chicken broth. Bring to a simmer and cook for 10–15 minutes.
Reduce heat to low and stir in cream cheese until fully melted and combined.
Stir in the heavy cream and lime juice, and simmer for 2–3 more minutes.
Adjust seasoning if needed and serve hot garnished with cilantro or green onions.