Cajun White Chicken Chili is a cozy, spicy twist on a classic chili that’s packed with tender chicken, creamy beans, and a kick of Cajun seasoning. It’s the kind of dish that combines smooth, comforting flavors with a little edge thanks to the spices and a touch of heat. The creamy broth and the hearty bits of chicken and beans make it a perfect meal for cooler days or anytime you want something warming and filling.
I love making this chili when I want a flavorful dinner that’s easy to put together but still feels special. The Cajun spices—like paprika, cayenne, and garlic—add such a great punch that it wakes up your taste buds without being overwhelming. I usually simmer it gently to let all the flavors blend nicely, and sometimes I add a little extra cheese or a spoonful of sour cream on top for that smooth finish I can’t resist.
One of my favorite ways to serve this chili is with some crusty bread or a few crunchy tortilla chips on the side for dipping. It’s also great with a squeeze of lime or some fresh cilantro to brighten things up. Whenever I make this, it’s a hit around the table, and everyone loves how it’s different from traditional red chili but still super satisfying and comforting.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless thighs because they stay juicy and tender, but breasts work just fine if you prefer leaner meat. You can also swap in cooked rotisserie chicken for a quicker meal.
White Beans: Navy beans are creamy and mild, but cannellini or great northern beans are great substitutes too. Canned beans save time, just remember to rinse them well to reduce saltiness.
Cajun Seasoning: This gives the chili its bold flavor. If you don’t have Cajun spice mix, blend paprika, garlic powder, onion powder, cayenne, and a bit of oregano. Adjust cayenne for your heat level.
Half-and-Half or Cream: This adds richness and smoothness to the chili. For a lighter option, you can use whole milk or coconut milk for a subtle twist.
How Do You Brown Chicken Without Drying It Out?
Browning chicken well builds flavor but can dry it if you’re not careful. Here’s how I do it:
- Heat your oil over medium heat until shimmering but not smoking.
- Pat the chicken pieces dry with paper towels to help them brown better.
- Don’t crowd the pan — give pieces space for a good sear.
- Let the chicken cook without stirring too much, about 2-3 minutes per side, just enough to get color on all sides.
- They don’t need to be fully cooked now, as they’ll simmer in the chili and finish cooking gently.
This technique keeps your chicken juicy and enhances flavor without overcooking.
Equipment You’ll Need
- Large heavy-bottom pot or Dutch oven – I prefer this for even heating and space to simmer the chili.
- Cutting board and sharp knife – helpful for diced onions, peppers, and chicken.
- Measuring spoons and cups – to keep everything balanced and just right.
- Stirring spoon or spatula – makes mixing easy and keeps from catching on the bottom.
- Can opener – for the beans and diced tomatoes.
Flavor Variations & Add-Ins
- Proteins: Add cooked sausage or shrimp for extra flavor and protein variation.
- Spice level: Increase cayenne or add hot sauce if you like it fiery.
- Veggies: Mix in chopped celery or corn for added crunch and sweetness.
- Cheese: A sprinkle of shredded cheddar or pepper jack on top adds a cheesy punch.
Cajun White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 2 (15 oz) cans white navy beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 4 cups chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 cup half-and-half or heavy cream
Seasonings and Garnishes:
- 2 teaspoons Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon cumin
- ¼ to ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for topping)
Time Needed
This dish takes about 10 minutes to prep and around 30-35 minutes to cook, for a total of approximately 40-45 minutes from start to finish. It’s a quick, comforting meal perfect for weeknights!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and green bell pepper. Sauté until they soften, about 5 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant.
2. Brown the Chicken:
Add the chicken pieces to the pot. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides but not completely cooked through, about 5-7 minutes.
3. Add Spices and Mix:
Stir in the Cajun seasoning, smoked paprika, dried thyme, cumin, and cayenne pepper. Mix everything well so the chicken and vegetables are fully coated with the spices.
4. Add Beans, Tomatoes, Corn, and Broth:
Pour in the drained white beans, diced tomatoes, corn kernels, and chicken broth. Stir to combine. Bring everything to a boil.
5. Simmer the Chili:
Reduce the heat to low. Let the chili simmer uncovered for about 20-25 minutes, or until the chicken is cooked through and the flavors have blended nicely.
6. Finish with Cream:
Slowly stir in the half-and-half or heavy cream. Cook for an additional 5 minutes to warm it through and make the chili creamy. Taste and add salt and pepper if needed.
7. Serve and Garnish:
Ladle the chili into bowls. Top each serving with a dollop of sour cream and a generous sprinkle of fresh chopped cilantro. Serve hot and enjoy!
Can I Use Frozen Chicken in This Chili?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way is to thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Make Cajun White Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Can I Make This Chili Spicier or Milder?
To increase spiciness, add more cayenne pepper or a splash of your favorite hot sauce. To tone it down, reduce or omit the cayenne and Cajun seasoning, then add a little extra tomato or broth to balance the flavor.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months—just thaw overnight in the fridge before reheating gently on the stove.
