Description

A rich and flavorful Cajun White Chicken Chili made with tender chicken, creamy white beans, and a perfect blend of Cajun spices. This comforting chili is simmered to perfection with cream cheese and heavy cream for a velvety texture, balanced with a hint of lime and fresh cilantro for brightness.

Ingredients

Scale

Protein

2 large chicken breasts (or thighs)

Vegetables & Herbs

1 medium onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, sliced
1/4 cup fresh cilantro, chopped

Beans & Liquids

2 cups white beans (cannellini or great northern)
4 cups chicken broth
5 cup heavy cream
1 tablespoon lime juice

Spices & Oils

2 tablespoons Cajun seasoning (divided)
Salt and pepper to taste
1 tablespoon olive oil

Dairy

4 ounces cream cheese

Instructions

Season the chicken: Pat the chicken breasts or thighs dry and season them with salt, pepper, and 1 tablespoon of Cajun seasoning evenly on all sides.
Sear the chicken: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and shred once slightly cooled.
Sauté the aromatics: In the same Dutch oven, add the chopped onion, minced garlic, diced red bell pepper, and sliced jalapeño. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Add beans and broth: Pour in the 4 cups of chicken broth, add the 2 cups of white beans, and stir in the remaining 1 tablespoon of Cajun seasoning. Bring to a simmer.
Simmer the chili: Return the shredded chicken to the pot. Reduce heat and let the chili simmer gently for 20 to 30 minutes to allow flavors to meld and the chili to thicken slightly.
Add cream cheese and cream: Stir in the 4 ounces of cream cheese and 5 cups of heavy cream until melted and the soup is creamy and smooth.
Finish with lime juice: Stir in 1 tablespoon of lime juice to enhance and brighten the chili’s flavors.
Serve and garnish: Serve the chili hot garnished with chopped fresh cilantro, extra jalapeño slices if desired, and lime wedges on the side.

Notes

Use chicken thighs for a juicier, more flavorful chili.
If you prefer a thicker chili, reduce the amount of chicken broth slightly.
For less heat, remove seeds from the jalapeño before slicing or omit entirely.
This chili pairs well with cornbread or tortilla chips for added texture.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: Cajun White Chicken Chili, creamy chicken chili, white bean chili, Cajun chili recipe, easy chicken chili