Cajun White Chicken Chili is a delicious twist on traditional chili with tender chicken, creamy white beans, and a kick of bold Cajun spices. It’s packed with flavors that warm you up and make every spoonful exciting. The blend of spices gives it just enough heat without being too spicy, making it perfect for anyone who loves a little zest in their meal.
I love making this chili when the weather is cooler because it’s so comforting, but it’s just as good any time of year. One of my favorite things about this recipe is how easy it comes together—just a few simple ingredients and you have a hearty, satisfying meal that feels homemade and special. Plus, it’s a great way to switch things up from the usual red chili.
When I serve it, I like to top it with a little shredded cheese, some fresh cilantro, and a squeeze of lime to brighten it all up. It goes perfectly with some warm cornbread or tortilla chips on the side. This chili always brings people together around the table for good conversation and full bellies, which is exactly what I hope for when I cook.
Key Ingredients & Substitutions
Chicken breasts: I prefer using boneless, skinless chicken breasts for their quick cooking and lean texture. You can swap in chicken thighs for juicier meat that adds richness.
Cajun seasoning: This spice blend is the heart of the flavor. If you don’t have Cajun seasoning, mix paprika, garlic powder, onion powder, cayenne, oregano, and thyme to taste.
White beans: Cannellini or great northern beans work best for creaminess. If you want it lower-carb, try adding more veggies or use chickpeas for a different texture.
Corn: Adds a mild sweetness. Fresh or frozen corn both work fine, and it brightens the chili well against the spices.
How Do You Get the Best Flavor from Cajun Spices?
To really bring out the Cajun flavor, it’s important to toast the spices with the chicken and veggies before adding liquids. This step unlocks their aroma and deepens the dish’s taste.
- Cook the onion, garlic, and bell pepper until soft.
- Add chicken and sear until lightly browned.
- Sprinkle the Cajun seasoning and other spices, stirring constantly for 1-2 minutes to let the spices bloom.
- Then add the liquids and other ingredients to simmer.
Taking this extra moment makes the chili taste like it’s been simmering for hours, even if it hasn’t!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the chili evenly and allowing flavors to meld together.
- Wooden spoon – great for stirring without scratching your pot.
- Cutting board and sharp knife – makes chopping chicken and veggies quick and easy.
- Measuring spoons and cups – help you get the spices and liquids just right every time.
Flavor Variations & Add-Ins
- Swap chicken for turkey – it’s lean and works well with Cajun spices for a lighter option.
- Add diced jalapeños – if you like more heat, this adds a nice spicy kick.
- Mix in shredded cheddar or pepper jack cheese – adds a creamy texture and mild tang.
- Stir in chopped spinach or kale – boosts nutrition and adds a fresh, green bite.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (14.5 oz) can diced tomatoes
- 2 (15 oz) cans white beans, drained and rinsed
- 4 cups chicken broth
Spices and Seasonings:
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (adjust to taste)
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garnishes (Optional):
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup chopped white onion
- Sour cream or Greek yogurt
Time Needed:
This recipe takes about 10 minutes to prep and 30-40 minutes to simmer, so plan for roughly 45 minutes total. It’s a great quick meal that easily fits into a busy day!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, garlic, and green bell pepper. Cook and stir for about 5 minutes, until vegetables are soft and fragrant.
2. Brown the Chicken:
Add the chicken pieces to the pot. Cook, stirring occasionally, until they are lightly browned on all sides, about 5-7 minutes.
3. Add the Spices:
Stir in Cajun seasoning, oregano, cayenne pepper, smoked paprika, salt, and pepper. Cook the spices with the chicken and vegetables for 1-2 minutes, stirring often, to bring out their flavors.
4. Combine and Simmer:
Add the diced tomatoes (with their juice), white beans, corn, and chicken broth. Stir everything together well. Bring to a boil, then reduce heat to low and let it simmer uncovered for 30-40 minutes, stirring occasionally. The chili will thicken and the chicken will fully cook through.
5. Finish and Serve:
Stir in freshly chopped cilantro just before serving. Spoon the chili into bowls and garnish with chopped white onion, extra cilantro, and a spoonful of sour cream or Greek yogurt if you like. Serve warm, alongside cornbread or tortilla chips for a comforting meal.
Can I Use Frozen Chicken in This Chili?
Yes! Just make sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This ensures even cooking and prevents excess liquid in the chili.
Can I Make Cajun White Chicken Chili Ahead of Time?
Absolutely! The flavors actually deepen when it sits. Prepare the chili fully, cool it, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
How Should I Store Leftovers?
Place leftovers in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze the chili for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Can I Adjust the Spice Level?
Definitely! Reduce or omit the cayenne pepper for a milder chili, or add extra if you prefer more heat. You can also add fresh jalapeños or hot sauce to customize the spiciness to your taste.
