There’s something about a pot of white chicken chili bubbling away on the stove that instantly makes your kitchen feel cozy. And when you add Cajun spices, everything gets kicked up a notch — bold flavor, a little heat, and a creamy broth that somehow tastes like it simmered for hours even if it didn’t. This Cajun White Chicken Chili is the kind of dinner people ask for again the next week. It’s that good.
What I love most is how quickly it comes together. A handful of pantry staples, tender chicken, and a mix of veggies and creaminess that just works. The whole pot feels warm and comforting, but also exciting thanks to the Cajun seasoning.
If you’ve ever had white chicken chili and wished it had more personality, this is the version you’ve been waiting for.
What Makes Cajun White Chicken Chili Different?
Traditional white chicken chili is usually mild and creamy. Cajun white chicken chili still has that creamy base, but the flavor is deeper — smokier, spicier, and more complex. You get the warmth of cumin and oregano, but you also get the savory kick of paprika, cayenne, and garlic. The broth gets its richness from cream cheese, beans, and chicken broth simmering together until everything blends into one silky, satisfying spoonful.
You’ll taste the Cajun flavor in every bite, but it won’t overpower the rest of the chili. The cream cheese does its job balancing the heat so nobody gets scared off after the first spoonful.
This is the kind of chili you can serve to guests and know they’ll go home thinking about it.
Ingredients You’ll Need
This recipe uses simple ingredients, nothing fancy or hard to find, and everything plays its part perfectly.
Protein
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2 pounds boneless, skinless chicken breasts (or chicken thighs for extra tenderness)
Produce
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1 medium onion, diced
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1 green bell pepper, diced
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1 jalapeño, seeded and diced (leave the seeds if you want more heat)
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4 garlic cloves, minced
Canned Goods
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2 (15-ounce) cans great northern beans, drained and rinsed
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1 (15-ounce) can cannellini beans, not drained
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1 (4-ounce) can diced green chiles
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4 cups chicken broth
Seasonings
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2 tablespoons Cajun seasoning
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1 teaspoon cumin
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1 teaspoon oregano
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1 teaspoon onion powder
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½ teaspoon cayenne pepper (optional for extra spice)
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1 teaspoon salt
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½ teaspoon black pepper
Creamy Elements
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1 (8-ounce) block cream cheese, softened
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½ cup heavy cream
Oils
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2 tablespoons olive oil
Optional Garnishes
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Shredded Monterey Jack cheese
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Lime wedges
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Chopped cilantro
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Green onions
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Crushed tortilla chips
Ingredient Swaps & Add-Ins
This chili is flexible. You can adjust it to your taste or to what you have on hand.
Bean Variations:
Switch it up with navy beans or pinto beans.
Veggie Add-ins:
Corn, celery, diced tomatoes, or sautéed mushrooms all work well.
Protein Options:
Swap chicken for rotisserie chicken (shortcut!), smoked sausage, or leftover turkey.
Heat Levels:
Add jalapeño seeds, swap in serrano peppers, or use a hotter Cajun seasoning.
Creaminess Alternatives:
Half-and-half or plain Greek yogurt can stand in for heavy cream.
How to Make Cajun White Chicken Chili
This chili comes together in a few easy steps, and most of the cooking time is hands-off. The magic happens while everything simmers together.
STEP ONE: Sauté the Vegetables
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions, bell pepper, jalapeño, and garlic. Cook them for a few minutes until they soften and smell amazing. This is your flavor base.
STEP TWO: Add the Chicken
Place the chicken breasts right on top of the sautéed veggies. You don’t need to dice them at this point. Whole pieces cook gently and shred easily later.
STEP THREE: Season Everything
Sprinkle in the Cajun seasoning, cumin, oregano, onion powder, salt, pepper, and cayenne if you want a little extra kick. Stir everything around so the spices coat the vegetables before you add the liquids.
STEP FOUR: Add the Beans and Broth
Pour in the chicken broth, the drained beans, the undrained cannellini beans, and the green chiles. The bean liquid helps thicken the broth naturally, giving the chili the perfect consistency as it simmers.
STEP FIVE: Simmer
Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for about 25–30 minutes, or until the chicken is cooked through and tender.
STEP SIX: Shred the Chicken
Remove the chicken from the pot, shred it with two forks, then return it to the chili.
STEP SEVEN: Stir In the Cream Cheese and Cream
Add the softened cream cheese and heavy cream. Stir until everything melts into a smooth, silky broth. Keep the heat low—boiling cream cheese isn’t your friend.
STEP EIGHT: Simmer Again
Let the chili simmer uncovered for another 10 minutes. It will thicken slightly and the flavors deepen beautifully.
STEP NINE: Taste & Adjust
Give the chili a taste. If you want more spice, a bit more Cajun seasoning or cayenne will do it. If you want it richer, add a splash more cream.
Tips for the Best Cajun White Chicken Chili
Use thighs if you want guaranteed tenderness.
Chicken breasts work perfectly, but thighs stay juicy even if they simmer longer.
Soften the cream cheese beforehand.
Cold cream cheese doesn’t melt well. Room temperature makes all the difference.
Don’t skip the undrained beans.
That liquid adds thickness you’d otherwise have to get from a roux or cornstarch.
Make it ahead.
This chili gets even better the next day.
How to Serve Cajun White Chicken Chili
This chili can stand on its own, but the toppings make each bowl better.
Try these:
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A mountain of shredded Monterey Jack
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A squeeze of lime
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Chopped cilantro or green onions
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Crushed tortilla chips
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A dollop of sour cream
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Jalapeño slices
Serve it with warm cornbread, crusty rolls, or even cooked rice underneath if you want a heartier bowl.
Storing & Freezing
In the Fridge
Store leftovers in an airtight container for up to 4 days.
In the Freezer
This chili freezes well even with the cream cheese inside. Let it cool, portion it into freezer-safe containers, and freeze for up to 3 months.
Reheating
Warm it gently on the stovetop over low heat. Add a splash of broth or cream if it thickened too much in storage.
Common Questions
Can I make this in the slow cooker?
Yes. Add everything except the cream cheese and heavy cream; cook on low for 6 hours or high for 3–4. Shred the chicken, stir in the cream cheese and cream, and cook for another 20 minutes.
Can I make it spicier?
Absolutely—double the jalapeño or add extra Cajun seasoning.
Can I use rotisserie chicken?
Yes. Add it during the last 10 minutes so it doesn’t overcook.
Can I thicken it more?
Smash some beans with the back of a spoon or stir in a tablespoon of cornmeal.
Cajun White Chicken Chili Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium onion diced
- 1 bell pepper diced
- 1 jalapeño seeded and diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 15-ounce cans great northern beans, drained and rinsed
- 1 15-ounce can cannellini beans, not drained
- 1 4-ounce can diced green chiles
- 4 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 8-ounce block cream cheese, softened
- ½ cup heavy cream
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat.
- Add onions, bell pepper, jalapeño, and garlic. Sauté until softened.
- Place chicken breasts on top of veggies.
- Add Cajun seasoning, cumin, oregano, onion powder, salt, pepper, and cayenne.
- Stir in beans, green chiles, and chicken broth.
- Bring to a boil, reduce heat to low, cover, and simmer for 25–30 minutes.
- Remove the chicken, shred with two forks, and return it to the pot.
- Add cream cheese and heavy cream, stirring until melted and smooth.
- Simmer uncovered for 10 minutes to thicken.
- Taste and adjust seasoning before serving. Garnish as desired.
This Cajun White Chicken Chili is the kind of recipe that fills your home with a smell that makes people wander into the kitchen asking what’s for dinner. It’s creamy, hearty, and perfectly spiced without being overpowering. The combination of Cajun flavors and the classic comfort of white chicken chili makes this dish something you’ll want to make all season long.
It reheats beautifully, works for weeknights or gatherings, and pairs with almost anything you love. Once you make it, don’t be surprised if it becomes one of those meals people request over and over again.
