Cajun White Chicken Chili is a cozy bowl of comfort with a little spicy kick. It’s packed with tender chicken, creamy white beans, and a blend of Cajun spices that bring warmth and flavor to every spoonful. The chili has a smooth, creamy texture with just enough heat to keep things interesting without overwhelming your taste buds.
I love making this chili when I want something hearty but not too heavy. The mix of spices reminds me of good times around the dinner table with friends, sharing stories and laughter. A little tip: letting it simmer for a while helps all those flavors get to know each other better, making each bite even more satisfying.
My favorite way to serve this chili is with a sprinkle of shredded cheese and a dollop of sour cream on top. It cools down the spice and adds a creamy touch that balances everything perfectly. Plus, some warm cornbread or a crusty bread on the side makes it a meal that feels like a big hug on a chilly day.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for tender, lean meat that shreds easily. If you want more flavor, thighs are great too and stay juicy.
White beans: Great Northern beans add creaminess and heartiness. Cannellini or navy beans also work well if you can’t find them.
Cajun seasoning: It’s the flavor star here. You can buy it pre-made or mix your own with paprika, cayenne, garlic, and herbs. Adjust for heat level.
Jalapeños and bell peppers: These add spice and freshness. If you want less heat, remove seeds from jalapeños or swap for milder peppers like poblano.
Cilantro: This bright herb is a nice finish. If you’re not a fan, parsley can be a milder substitute.
How Can I Make the Chicken Tender and Easy to Shred?
Cooking the chicken just right is key. Here’s how I do it:
- Simmer the chicken in the broth and spices over low heat to keep it moist.
- Don’t rush—about 25 to 30 minutes helps it cook through without drying out.
- Once cooked, remove and shred with two forks while it’s warm—it breaks apart easily.
- Return shredded chicken to the chili to soak up all the flavors for a few more minutes.
This method keeps the chicken juicy and allows it to blend well with the creamy beans and spices.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend this because it’s perfect for all the sautéing, simmering, and mixing in one pot.
- Sharp knife and cutting board – handy for chopping onions, peppers, and cilantro quickly and safely.
- Wooden spoon or spatula – ideal for stirring the chili as it cooks, preventing sticking and scratching.
- Measuring spoons and cups – for the precise seasoning and broth measurements.
- Forks – for shredding the cooked chicken easily.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or shrimp for a different protein punch and extra spice.
- Add diced corn or chopped spinach near the end for some sweetness and greens.
- Use pepper Jack cheese instead of Monterey Jack for a creamy, spicy kick.
- Mix in a splash of hot sauce or a pinch of cayenne if you like it extra fiery.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 to 2 jalapeños, seeded and finely chopped (adjust to heat preference)
- 1 bell pepper, diced (green or red)
- 1 pound boneless, skinless chicken breasts
- 2 cans (15 ounces each) Great Northern white beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 3 cups chicken broth
- 1 teaspoon Cajun seasoning (store-bought or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- ½ cup shredded Monterey Jack or white cheddar cheese (optional, for garnish)
- Sour cream (optional, for garnish)
Time Needed:
You’ll spend about 10 minutes prepping and 35 minutes cooking. Total time is roughly 45 minutes, perfect for a cozy, satisfying meal any day.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, jalapeños, and bell pepper. Cook, stirring often, until the vegetables are soft and smell wonderful—about 5 minutes.
2. Add Chicken and Liquids:
Place the chicken breasts into the pot. Pour in the chicken broth, diced tomatoes with their juice, and white beans. Stir gently to combine.
3. Season the Chili:
Sprinkle in the Cajun seasoning, oregano, cumin, smoked paprika, salt, and pepper. Mix everything well so the flavors begin to blend.
4. Simmer the Chili:
Bring the chili to a boil, then lower the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
5. Shred the Chicken:
Carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro.
6. Final Touches:
Taste the chili and adjust seasoning if needed. Let it warm together on low heat for an additional 5 minutes.
7. Serve It Up:
Scoop the chili into bowls. Top with extra cilantro, shredded cheese, and a dollop of sour cream if you like. Enjoy your warm, hearty Cajun White Chicken Chili!
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps the chicken cook evenly and shred easily.
Can I Make This Chili Ahead of Time?
Absolutely! It actually tastes even better the next day as the flavors have more time to meld. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Can I Adjust the Heat Level?
To make it milder, remove the seeds and membranes from the jalapeños or use just one. For extra spice, leave the seeds in, add more jalapeños, or sprinkle in some cayenne pepper or hot sauce.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat slowly on the stovetop to prevent drying out, and add a splash of broth if it gets too thick.
