This Cajun White Chicken Chili is a creamy, comforting bowl of warmth, perfect for any night of the week. With a blend of bold Cajun spices and tender chicken, this recipe comes together beautifully on the stovetop or in a crockpot.
Some smells instantly transport you back to childhood, don’t they? For me, the rich aroma of spices simmering on the stove always brings me right back to my dad, James. He was the king of Sunday suppers, and his chili was legendary. This Cajun White Chicken Chili is my little twist on his classic. I can almost hear him now, tasting a spoonful and saying, “Just a little more spice, Sarah!” This creamy, comforting recipe is my way of keeping those warm memories simmering.
Why This Recipe Warms More Than Just the Belly
- Flavor Profile: A rich and creamy white chili with a bold, savory kick from Cajun seasoning.
- Time to Cook: Ready in about 40 minutes on the stovetop, or a hands-off 4-7 hours in the slow cooker.
- Primary Cooking Method: Can be prepared in a Dutch oven on the stovetop or simmered in a crockpot for ease.
- Dietary Adaptability: Easily modified to be healthier by using Greek yogurt or reduced-fat cream cheese.
- Serving Suggestions: Delicious on its own or topped with fresh cilantro, sliced jalapeños, and a dollop of sour cream.
What You’ll Need for This Bowl of Comfort
For the Chili:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 3 garlic cloves, minced
- 1 1/2 pounds boneless skinless chicken breasts (or thighs)
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 4 cups low sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (optional for a rosier broth)
- 1 cup frozen corn
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 oz cream cheese, softened and cubed
- 1/2 cup sour cream or heavy cream
- Juice of 1/2 lime
- Chopped cilantro or parsley, sliced jalapeño, and extra lime wedges for serving
My Trusted Kitchen Helpers for This Chili
Before we start, I wanted to share the two tools I rely on for this recipe.
My Go-To Dutch Oven
A good Dutch oven is my go-to for this recipe because it holds heat so evenly, which is perfect for sautéing the vegetables and letting the chili simmer.
For Easier Days, My Slow Cooker
On busy days, my crockpot is a lifesaver; it lets me throw everything in and come back hours later to a perfectly cooked, flavorful meal.
Let’s Make Some Memories, Step by Step
First, We Build the Aromatic Base
Heat the olive oil in a Dutch oven over medium heat. Add the onion, bell pepper, jalapeño (if you’re using it), and garlic. Sauté for 3–4 minutes until they’ve softened and the kitchen starts to smell wonderful. I always take a deep breath at this stage; it’s the foundation of all the flavor to come.
Next, Awaken Those Wonderful Spices
Stir in the Cajun seasoning, cumin, paprika, thyme, salt, and pepper. Let them cook for about 30 seconds until they’re fragrant. Toasting the spices for just a moment really wakes them up and deepens their flavor.
Now, Let It All Simmer and Mingle
Add the chicken broth, white beans, green chilies, tomatoes (if using), corn, and the whole chicken breasts. Bring everything to a gentle simmer, then cover the pot and let it cook for 15–20 minutes, just until the chicken is cooked through. Patience is key here; let all those delicious flavors meld together.
The Secret to That Velvety Finish
Carefully remove the chicken from the pot, shred it with two forks, and return it to the chili. Turn off the heat and stir in the cubed cream cheese until it’s completely melted and smooth, then stir in the sour cream. Let it simmer gently for another 2–3 minutes, but don’t let it boil. Adding the cream cheese off the heat ensures the chili becomes velvety smooth without any curdling.
A Squeeze of Lime to Brighten Everything Up
Stir in the fresh lime juice. Give it a final taste and add a little more salt or spice if you think it needs it. Serve this beautiful white chicken chili hot, garnished with fresh cilantro, a few slices of jalapeño, and a lime wedge on the side.
For Those Set-It-and-Forget-It Days (Crockpot Method)
- Place the onion, bell pepper, jalapeño, garlic, all the spices, salt, pepper, broth, beans, green chilies, tomatoes (if using), corn, and chicken into your slow cooker.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and easy to shred.
- Remove and shred the chicken, then return it to the crockpot. Stir in the softened cream cheese and sour cream. Cover and cook on LOW for another 10–15 minutes until everything is heated through and creamy. Stir in the lime juice, adjust your seasonings, and it’s ready to serve!
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
A Few Ideas for a Lighter Touch
- Swap the Cream: For a lighter but still creamy texture, you can substitute plain Greek yogurt for the sour cream and use a reduced-fat cream cheese.
- Leaner Protein: While the recipe calls for chicken breasts, boneless, skinless chicken thighs also work wonderfully and add a bit of extra flavor.
- Add More Veggies: Feel free to add more vegetables like celery or corn to bulk up the chili with extra nutrients.
My Favorite Ways to Serve This Chili
- With Cornbread: There’s nothing quite like a warm slice of skillet cornbread to sop up every last drop of this creamy chili.
- Over Rice: Serve the chili over a bed of fluffy white rice to make it an even heartier meal.
- A Toppings Bar: Set out bowls of shredded cheese, crushed tortilla chips, diced avocado, and extra sour cream so everyone can customize their own bowl.
A Little Advice for Perfect Chili Every Time
- Don’t Boil the Dairy: After adding the cream cheese and sour cream, do not let the chili come to a boil. High heat can cause the dairy to curdle and separate, ruining the creamy texture.
- Season with Your Heart: Don’t be shy with the spices! The Cajun seasoning is the star here. Always taste and adjust the seasoning before serving to ensure the flavors pop.
- Don’t Skip the Sauté: It might be tempting to just dump everything in, but taking the time to sauté the onion, peppers, and garlic first builds a crucial layer of flavor that you’d otherwise miss.
Saving Some for Later (If You Have Any!)
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stovetop over low heat to prevent the creamy base from separating. I don’t recommend freezing this chili once the dairy has been added, as it can affect the texture upon thawing.
From My Kitchen to Yours
This Cajun White Chicken Chili is more than just a recipe; it’s a bowl full of comfort and love. I hope it brings as much warmth to your table as it does to mine. I encourage you to make it your own, create new memories, and share it with the people you cherish.
A Few Common Questions I Get
“Sarah, can I use a different kind of bean?”
Of course! While Great Northern beans are traditional for white chili, cannellini or navy beans would also be delicious substitutes.
“Help! My chili is a little thin.”
If you prefer a thicker chili, you can mash some of the beans against the side of the pot with your spoon. Another easy trick is to make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering chili until it thickens.
“How can I change up the spice level?”
The spiciness can be easily controlled. For less heat, omit the jalapeño and ensure your Cajun seasoning is mild. If you love the heat, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper with the other spices.
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Cajun White Chicken Chili: An Easy and Comforting Recipe
- Total Time: 40 minutes (stovetop) / up to 7 hours (crockpot)
- Yield: 6 servings 1x
Description
This Cajun White Chicken Chili is a creamy, comforting bowl of warmth, made with tender chicken, white beans, Cajun spices, and a velvety finish of cream cheese and sour cream. Perfect for stovetop or crockpot cooking.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 3 garlic cloves, minced
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 4 cups low sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (optional)
- 1 cup frozen corn
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 4 oz cream cheese, softened and cubed
- 1/2 cup sour cream or heavy cream
- Juice of 1/2 lime
- Chopped cilantro or parsley, sliced jalapeño, and lime wedges for serving
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onion, bell pepper, jalapeño, and garlic. Sauté 3–4 minutes until softened.
- Stir in Cajun seasoning, cumin, smoked paprika, thyme, salt, and black pepper. Cook 30 seconds until fragrant.
- Add chicken broth, white beans, diced green chilies, tomatoes (if using), corn, and chicken breasts. Simmer 15–20 minutes until chicken is cooked through.
- Remove chicken, shred with two forks, and return to pot. Turn off heat and stir in cream cheese until melted and smooth, then add sour cream.
- Stir in lime juice, adjust seasoning to taste, and serve hot with cilantro, jalapeño slices, and lime wedges.
- Crockpot Method: Add onion, peppers, garlic, spices, broth, beans, chilies, tomatoes, corn, and chicken to slow cooker. Cook LOW 6–7 hours or HIGH 3–4 hours. Shred chicken, return to pot, stir in cream cheese and sour cream, cook an additional 10–15 minutes, then add lime juice before serving.
Notes
Do not boil after adding cream cheese and sour cream to avoid curdling. For a thicker chili, mash some beans or use a cornstarch slurry. Adjust Cajun seasoning to control spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (stovetop) / 4–7 hours (crockpot)
- Category: Main Course
- Method: Stovetop or Crockpot
- Cuisine: Cajun American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg
Keywords: cajun white chicken chili, chili, chicken, cajun recipe, comfort food