Cajun White Chicken Chili Clara quick dinners

Cajun White Chicken Chili is a bold, spicy twist on a comfort food classic. Made with tender shredded chicken, creamy white beans, and a blend of Cajun spices in a rich, creamy broth, this chili is hearty, flavorful, and perfect for cool weather or game day gatherings.

Why You’ll Love This Recipe

This Cajun-style chili brings a delicious Southern flair to traditional white chili. It’s smoky, slightly spicy, and incredibly satisfying, with layers of flavor in every bite. The creaminess balances the spice, and the white beans add a hearty texture. It’s a one-pot meal that’s easy to make, customizable, and freezer-friendly—perfect for busy nights or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie chicken works well)
White beans (cannellini or Great Northern), drained and rinsed
Onion, diced
Garlic, minced
Green chilies (mild or hot, depending on preference)
Chicken broth
Heavy cream or half-and-half
Cream cheese (optional, for extra creaminess)
Cajun seasoning
Olive oil or butter
Salt and pepper
Optional: corn, lime juice, fresh cilantro, shredded cheese

directions

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 45 minutes. Add garlic and cook for 1 minute more.
Stir in Cajun seasoning and cook briefly to toast the spices.
Add shredded chicken, white beans, green chilies, and chicken broth. Stir to combine.
Bring to a simmer and cook for 1015 minutes to allow the flavors to meld.
Stir in heavy cream and cream cheese (if using), and cook until melted and creamy.
Taste and adjust seasoning with salt and pepper. Add corn, lime juice, or fresh herbs if desired.
Serve hot with toppings like shredded cheese, green onions, or tortilla chips.

Servings and timing

This recipe serves about 4 to 6 people.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Spicier Version: Add extra Cajun seasoning, cayenne pepper, or diced jalapeños.
Slow Cooker: Combine ingredients (except cream and cheese) in the slow cooker and cook on low for 46 hours. Stir in cream and cheese before serving.
Thicker Chili: Mash some of the beans before adding for a thicker texture.
Add Veggies: Stir in corn, bell peppers, or spinach for extra nutrients.
Dairy-Free: Use coconut milk or a plant-based cream and skip the cheese.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until warmed through, adding a splash of broth or water if needed. This chili also freezes well—let cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently.

FAQs

What makes this chili Cajun-style?

The use of Cajun seasoning adds bold, smoky, and spicy flavors typical of Southern cuisine.

Can I use raw chicken?

Yes, cook the chicken in the pot first, then shred and return it to the chili before simmering.

Is this chili very spicy?

It has a kick, but you can control the heat by adjusting the Cajun seasoning and green chilies.

Can I make this in a pressure cooker?

Yes, use the sauté function for aromatics, then pressure cook for 10 minutes. Add cream after cooking.

What toppings go well with Cajun White Chicken Chili?

Shredded cheese, sour cream, green onions, avocado, tortilla strips, or hot sauce are all great choices.

Can I use canned chicken?

Yes, in a pinch, canned chicken can work—just drain and shred it before adding.

What’s the best bean for white chili?

Cannellini or Great Northern beans are best for their creamy texture and mild flavor.

Can I substitute the cream cheese?

Yes, you can leave it out or use plain Greek yogurt for a tangy, lighter option.

Is this chili gluten-free?

Yes, just ensure your broth and Cajun seasoning are gluten-free.

How long does it last in the fridge?

Up to 4 days in an airtight container—perfect for meal prep or leftovers.

Conclusion

Cajun White Chicken Chili is a rich, spicy, and comforting dish that puts a bold twist on a classic favorite. Loaded with flavor and easy to prepare, it’s a one-pot wonder that will warm you up and keep you coming back for more. Whether you’re feeding a crowd or making a cozy weeknight dinner, this chili is a guaranteed hit.

Description

This hearty white chicken chili brings bold Cajun flavor to the table with juicy chicken, smoky andouille sausage, creamy white beans, and just the right amount of spice. It’s rich, comforting, and perfect for cozy nights or game day gatherings.

Sauté chicken and sausage:
Heat olive oil in a large pot or Dutch oven. Add chicken and sausage (if using), season with Cajun seasoning, and cook until browned. Remove and set aside.
Cook veggies:
In the same pot, add onion, bell pepper, celery, and garlic. Cook until softened, about 56 minutes.
Add spices and liquids:
Stir in cumin, paprika, and more Cajun seasoning. Add broth, beans, and tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend (optional):
For a creamier texture, use an immersion blender to partially blend the soup, or mash some beans with a spoon.
Finish with cream:
Stir in sour cream, heavy cream, and lime juice. Return chicken and sausage to the pot. Simmer another 5 minutes. Taste and adjust seasoning.
Serve:
Ladle into bowls and add your favorite toppings. Serve with warm cornbread or tortilla chips.

Notes

Less heat? Use mild sausage or reduce Cajun seasoning.
Make it thicker: Stir in a cornstarch slurry or mash more beans.
Make it dairy-free: Use coconut milk or skip the cream/sour cream.