Cajun White Chicken Chili is a cozy bowl packed with tender chicken, creamy beans, and a gentle spicy kick from Cajun seasonings. It’s a twist on classic chili with flavors that are bold but not overwhelming, making it a perfect comfort food for cooler days or anytime you need a warm hug in a bowl.
I love making this chili when I want something satisfying but not too heavy. The combination of hearty white beans and soft chicken pieces mixed with just the right amount of spice always hits the spot. It’s easy to throw together on a busy day, and I usually keep extra toppings like shredded cheese and sour cream nearby for an added creamy touch.
My favorite way to eat this chili is with a side of warm cornbread or a big handful of tortilla chips for dipping. It’s one of those meals that feels like a little celebration in the middle of the week. Plus, leftovers taste even better the next day, so I always make sure to have plenty to enjoy again.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless skinless chicken breasts for tender, lean protein. You can swap in thighs if you prefer juicier meat with a bit more fat.
Cajun seasoning: This is the main flavor punch. If you don’t have Cajun spice, use a mix of paprika, garlic powder, onion powder, cayenne, and oregano.
White beans: Cannellini or great northern beans give creaminess and substance. If you have no white beans, navy or small lima beans work well.
Diced tomatoes with green chilies: Adds acidity and a mild kick. If you can’t find this, plain diced tomatoes plus a bit of finely chopped green chili or jalapeño works.
Sour cream and cilantro: Topping the chili with sour cream softens the heat and adds creaminess. Cilantro adds fresh brightness, but parsley is a fine substitute.
How Do I Keep the Chicken Tender and Flavorful?
Cooking chicken so it stays juicy is key. Here’s how I do it:
- Season the chicken well before cooking to boost flavor.
- Brown the chicken over medium heat, don’t rush. This seals in juices.
- Simmer gently in broth with the beans and spices until just cooked through (20-25 mins).
- Shred the chicken off heat, then add back to soak up the chili’s flavors without drying out.
Try not to overcook the chicken or it can get dry. Taking it out and shredding it before returning to pot keeps it tender and helps the chili taste richer.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning chicken and simmering the chili all in one place.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Chef’s knife and cutting board – to chop onions, peppers, and garlic efficiently.
- Two forks – handy for shredding the cooked chicken quickly and easily.
- Measuring spoons and cups – helps keep your spice and liquid amounts just right.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a richer, juicier chili texture.
- Add corn kernels for a sweet bite and extra texture contrast.
- Mix in shredded pepper jack cheese at the end for a creamy, slightly spicy twist.
- Stir in a diced jalapeño if you want more heat; it boosts flavor without overpowering.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 2 tsp Cajun seasoning
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern beans)
- 1 can (14.5 oz) diced tomatoes with green chilies (Rotel-style)
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup sour cream (for garnish or to stir in)
- Juice of 1 lime (optional, for brightness)
How Much Time Will You Need?
It takes about 10 minutes to prep the ingredients and brown the chicken, plus 25 minutes of simmering time. In total, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Chicken:
Season both sides of the chicken breasts with 1 teaspoon of Cajun seasoning. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned, about 4-5 minutes on each side. Once browned, remove the chicken from the pot and set it aside.
2. Cook the Vegetables:
In the same pot, add diced onion, green bell pepper, and minced garlic. Sauté until the vegetables become soft and fragrant, roughly 5 minutes.
3. Add the Spices:
Stir in the remaining 1 teaspoon of Cajun seasoning, dried oregano, ground cumin, cayenne pepper if using, and salt and pepper. Cook for about 1 minute until you can smell the spices.
4. Combine Main Ingredients:
Add the chicken broth, white beans, and diced tomatoes with green chilies to the pot. Stir everything together well.
5. Simmer the Chili:
Return the browned chicken breasts to the pot. Bring to a gentle simmer, then cover and cook for 20-25 minutes, or until the chicken is fully cooked and tender.
6. Shred the Chicken:
Take the chicken out of the pot and shred it with two forks. Return the shredded chicken back into the chili and stir in the chopped fresh cilantro.
7. Final Touches and Serve:
Give the chili a taste and add more salt, pepper, or lime juice if you’d like a bit of brightness. Ladle the chili into bowls, topping each with a dollop of sour cream and extra cilantro. Serve warm, perhaps with cornbread or tortilla chips on the side.
Can I Use Frozen Chicken for This Chili?
Yes, you can use frozen chicken breasts, but make sure to thaw them completely before cooking. Thaw in the refrigerator overnight or place the sealed chicken in cold water for a quicker thaw. Pat dry before seasoning and cooking to avoid excess moisture.
Can I Make This Chili in a Slow Cooker?
Absolutely! Brown the chicken and sauté the veggies first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Shred the chicken before serving and stir in the cilantro and lime juice at the end.
How Should I Store Leftovers?
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Spicier or Milder?
Yes! Adjust the cayenne pepper and Cajun seasoning to your heat preference. For milder chili, reduce or omit the cayenne. If you love spice, add extra cayenne or even a diced jalapeño when sautéing the veggies.
