Cajun White Chicken Chili is a flavorful twist on the classic chili, packed with tender chicken, creamy white beans, and a kick of Cajun spices that give it a nice warm buzz without overwhelming heat. It’s a cozy dish full of hearty textures and bold flavors, perfect for when you want something a little different but still comforting.
I love making this chili on cooler days when I need something that feels like a big, comforting hug in a bowl. The spices are just right—not too spicy, but enough to make your taste buds sit up and take notice. One of my favorite things about this recipe is how easy it is to adjust the spice level, so everyone can enjoy it whether they like it mild or with a bit more punch.
I usually serve this chili with a sprinkle of cheese, some chopped green onions, and a dollop of sour cream right on top. A side of warm cornbread or tortilla chips always hits the spot, too. It’s a meal that brings people together and fills the kitchen with that great, cozy aroma you just can’t wait to dig into.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken works perfectly here. I often use rotisserie chicken for convenience, but boiled or baked chicken breast is just as good. Leftover chicken is also great to keep things simple.
White Beans: Cannellini or Great Northern beans add a creamy texture. If you want, you can swap with navy beans or even chickpeas for a different bite.
Cajun Seasoning: This spice mix is key for that warm flavor. If store-bought isn’t handy, make your own with paprika, garlic powder, cayenne, oregano, and thyme. Adjust cayenne for milder or bolder heat.
Jalapeños: These add a fresh kick. Remove seeds to keep it mild, or leave some in if you like more heat. You can substitute with green chilies if you prefer.
Sour Cream or Greek Yogurt: Adds creaminess and balances the spice. Greek yogurt is a lighter swap if you want to cut fat without losing that smooth texture.
How Do You Get the Best Flavor from the Cajun Spices?
To bring out the depth of the Cajun seasoning, it’s important to toast the spices in the pan with the onions and garlic before adding liquids. Here’s how:
- Sauté onions until soft and translucent to build a flavorful base.
- Add garlic and jalapeños; cook just until fragrant to avoid bitterness.
- Sprinkle in the Cajun seasoning, cumin, and oregano, stirring often for about 1-2 minutes.
- This toasting helps release essential oils from the spices, making your chili more aromatic and flavorful.
Be careful not to burn the spices—medium heat works best. These simple steps take your chili from good to great!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing and simmering the chili all in one pot.
- Wooden spoon – great for stirring without scratching your cookware.
- Chef’s knife – handy for chopping onions, garlic, jalapeños, and cilantro easily.
- Cutting board – provides a clean, stable surface for all your prep work.
- Measuring spoons and cups – to get your spices and liquids just right every time.
Flavor Variations & Add-Ins
- Add cooked sausage instead of chicken for a smoky, rich flavor that complements the Cajun spices well.
- Mix in corn kernels for a sweet crunch that balances the heat nicely.
- Top with shredded cheddar or pepper jack cheese to add creaminess and a cheesy bite.
- Throw in diced bell peppers when sautéing onions for extra color and mild sweetness.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1-2 jalapeños, seeded and minced (adjust for spice preference)
- 2 teaspoons Cajun seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 4 cups cooked chicken breast, shredded (about 2 large chicken breasts)
- 3 (15 oz) cans white beans (such as Great Northern or cannellini), drained and rinsed
- 1 (14.5 oz) can diced tomatoes, drained
- 4 cups low-sodium chicken broth
- Salt and pepper to taste
- ½ cup sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 avocado, diced
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients and 30 minutes to simmer so the flavors come together beautifully. Total time is roughly 40 minutes, making it great for a weeknight dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Next, stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until you can smell their fragrance.
2. Toast the Spices:
Add the Cajun seasoning, ground cumin, and dried oregano to the pot. Stir well to coat the onions and garlic and allow the spices to toast lightly for about 1-2 minutes. This helps release their flavors and aromas.
3. Combine the Main Ingredients and Simmer:
Pour in the chicken broth, diced tomatoes, drained white beans, and shredded chicken. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes. This simmering allows all the flavors to blend nicely.
4. Finish and Serve:
Season your chili with salt and pepper to your liking. Then, stir in the fresh lime juice and sour cream or Greek yogurt to add creaminess and a gentle tang. Ladle the chili into bowls, and top with diced avocado and chopped cilantro. For an extra touch, feel free to add a dollop of sour cream or sprinkle some shredded cheese on top.
Can I Use Frozen Chicken for This Chili?
Yes! Just be sure to fully thaw the chicken before cooking and shredding. Thaw it overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Cajun White Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors meld. Store it 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 Spice Level?
To make it milder, remove the seeds and membranes from the jalapeños and reduce the Cajun seasoning slightly. For more heat, add extra jalapeños or a pinch of cayenne pepper.
What’s the Best Way to Store Leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. To freeze, transfer to a freezer-safe container and keep for up to 3 months. Thaw in the fridge overnight before reheating.
