Description
This Cajun White Chicken Chili recipe combines tender chicken, white beans, and a creamy blend of spices for a comforting and flavorful dish. Perfect for a weeknight dinner, it features a spicy kick balanced by smooth cream cheese and heavy cream, garnished with fresh cilantro, jalapeños, or shredded cheese for added zest.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- ½ cup frozen corn
- Optional garnish: chopped fresh cilantro, sliced jalapeños, shredded cheese
Spices & Seasonings
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
Canned Goods & Dairy
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chiles
- 2 cups chicken broth
- ½ cup heavy cream
- 4 oz cream cheese, cubed and softened
Instructions
- Cook the Chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned and just cooked through, about 5–6 minutes. Remove the chicken from the pot and set it aside.
- Sauté Vegetables and Spices: In the same pot, add the diced onion, green bell pepper, and minced garlic. Sauté these until softened and fragrant, approximately 4–5 minutes. Stir in the Cajun seasoning, cumin, dried oregano, and smoked paprika to coat the vegetables evenly.
- Add Beans, Chiles, and Broth: Return the cooked chicken to the pot. Add the drained white beans, diced green chiles, chicken broth, and frozen corn. Stir everything together, bring the mixture to a simmer, cover the pot, and cook for 10–15 minutes to allow the flavors to meld.
- Create a Creamy Finish: Reduce the heat to low. Stir in the heavy cream and cubed cream cheese. Continue stirring until the cream cheese fully melts and the chili achieves a creamy, smooth texture.
- Season and Serve: Taste the chili and adjust the seasoning with salt and pepper as needed. Serve the chili hot, garnished with chopped fresh cilantro, sliced jalapeños, or shredded cheese if desired for added flavor and texture.
Notes
- For extra heat, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- This chili works wonderfully using leftover rotisserie chicken for a quicker prep.
- Use gluten-free chicken broth to keep the recipe completely gluten-free.
- The cream cheese and heavy cream create a rich, creamy texture—substitutions may alter the consistency.
