Name: Spicy Cajun White Chicken Chili Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Cajun
Ingredients: 2 tbsp olive oil; 1 ½ lbs boneless, skinless chicken, cubed; 1 tbsp Cajun seasoning (for chicken); ½ tsp salt; ¼ tsp black pepper; 1 tbsp olive oil (for aromatics); 1 large yellow onion, chopped; 1 large green bell pepper, chopped; 3 cloves garlic, minced; 1 tbsp Cajun seasoning (for base); 1 tsp ground cumin; ½ tsp dried oregano; ¼ tsp cayenne pepper (or to taste); 4 cups low-sodium chicken broth; 2 (15-oz) cans great northern beans, rinsed & drained; 1 (15-oz) can cannellini beans, rinsed & drained; ½ cup fresh or frozen corn (optional); 8 oz cream cheese, softened & cubed; ½ cup heavy cream; 2 tbsp cornstarch mixed with 2 tbsp cold water (optional); Fresh cilantro, chopped; Shredded Monterey Jack or cheddar cheese; Diced avocado; Sliced jalapeños (fresh or pickled); Sour cream or plain Greek yogurt; Lime wedges

Introduction

This Spicy Cajun White Chicken Chili is a flavorful twist on classic chili, packed with tender chicken, creamy beans, and bold Cajun spices. It’s hearty, comforting, and perfect for anyone craving a spicy, satisfying meal. Ready in just over an hour, it makes a great family dinner or meal prep option.

The image shows a clear plastic container filled with a creamy soup that has a light orange color. Inside the soup, there are visible chunks of white chicken, light beige beans, diced green peppers, and small red pieces that look like tomatoes or chili. On top, two green jalapeño slices and green herbs are scattered, adding bright green color and texture. The container sits on a dark wooden surface with a halved lime and some whole limes nearby, along with several jalapeño slices. A silver spoon leans inside the container. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

1 ½ lbs boneless, skinless chicken, cubed

1 tbsp Cajun seasoning (for chicken)

½ tsp salt

¼ tsp black pepper

1 tbsp olive oil (for aromatics)

1 large yellow onion, chopped

1 large green bell pepper, chopped

3 cloves garlic, minced

1 tbsp Cajun seasoning (for base)

1 tsp ground cumin

½ tsp dried oregano

¼ tsp cayenne pepper (or to taste)

4 cups low-sodium chicken broth

2 (15-oz) cans great northern beans, rinsed & drained

1 (15-oz) can cannellini beans, rinsed & drained

½ cup fresh or frozen corn (optional)

8 oz cream cheese, softened & cubed

½ cup heavy cream

2 tbsp cornstarch mixed with 2 tbsp cold water (optional)

Fresh cilantro, chopped (for garnish)

Shredded Monterey Jack or cheddar cheese (for garnish)

Diced avocado (for garnish)

Sliced jalapeños (fresh or pickled, for garnish)

Sour cream or plain Greek yogurt (for garnish)

Lime wedges (for garnish)

Instructions

Step 1: Pat chicken dry and cut into 1-inch cubes. Season with 1 tablespoon Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Chop the onion and green bell pepper, and mince the garlic. Rinse and drain the great northern and cannellini beans. Soften and cube the cream cheese. Measure out the remaining spices.

Step 2: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the seasoned chicken for 5-7 minutes until cooked through, then remove and set aside. Reduce heat to medium, add 1 tablespoon olive oil, and sauté the chopped onion and bell pepper for 7-10 minutes until softened. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in 1 tablespoon Cajun seasoning, cumin, oregano, and cayenne pepper; cook for 1 minute, stirring constantly.

Step 3: Pour in the chicken broth, scraping up any browned bits from the pot. Add the rinsed beans, browned chicken with any juices, and optional corn. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-30 minutes to meld the flavors.

Step 4: Uncover the pot and stir in the softened, cubed cream cheese until fully melted and incorporated. Add the heavy cream and stir. If desired, whisk together the cornstarch and cold water, then slowly stir into the chili. Cook for 2-3 minutes until thickened. Taste and adjust seasonings as needed. Let the chili rest for 5-10 minutes before serving.

Step 5: Ladle the hot Cajun White Chicken Chili into bowls. Garnish with fresh cilantro, shredded cheese, diced avocado, sliced jalapeños, sour cream or Greek yogurt, and lime wedges. Serve immediately.

Tips & Variations

For milder heat, reduce or omit cayenne pepper and jalapeños.

Add chopped fresh tomatoes for a slightly tangy flavor.

Substitute turkey for chicken if preferred.

Use low-fat cream cheese and heavy cream for a lighter version.

To make it thicker, use the cornstarch slurry or let chili simmer uncovered longer.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the chicken and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add cream cheese and heavy cream near the end and stir until combined.

What can I use if I don’t have Cajun seasoning?

You can make a simple substitute by mixing paprika, garlic powder, onion powder, cayenne pepper, dried oregano, thyme, salt, and black pepper. Adjust the amounts to taste for a similar flavor profile.