Cajun White Chicken Chili Bowl

This creamy Cajun White Chicken Chili brings velvety comfort and warm Southern flavor thanks to a blend of zesty Cajun spices tender chicken and dreamy white beans. It is a go to when I want a meal that feels special without being fussy perfect for cozy evenings or meal prepping for the week.

Every time I make this chili my kitchen feels like a little celebration. It started as a cold weather experiment and now every family birthday or rainy Sunday someone asks for “the Cajun chili.”

Ingredients

• Chicken breasts or thighs: Makes the chili hearty and protein rich choosing quality chicken makes a big difference
• White beans: Cannellini or great northern are creamy and hold their shape for a satisfying texture
• Chicken broth: Adds depth and draws all flavors together choose a low sodium version for easy seasoning control
• Onion, chopped: Creates a sweet foundation for the chili look for firm heavy onions without soft spots
• Garlic, minced: Boosts the Cajun depth use fresh cloves for the best kick
• Red bell pepper, diced: Adds color mellow sweetness and a veggie lift choose brightly colored peppers without blemishes
• Jalapeño, sliced: Brings just the right amount of heat use gloves when handling fresh jalapeños
• Cajun seasoning: The star of the show pick a fresh blend for true Southern flavor and tweak for your preferred heat
• Cream cheese: Melts for a luxuriously creamy base store at room temp for easier mixing
• Heavy cream: Makes the chili velvety smooth
• Lime juice: Adds freshness and zips up all the other flavors use freshly squeezed if possible
• Cilantro, chopped: Brings a herbal snap at the end look for leaves without yellowing
• Salt and pepper: To taste enhances every layer use kosher salt and grind your black pepper fresh
• Olive oil: For cooking keeps things light with nice flavor

Step-by-Step Instructions

Prep and Sear the Chicken:

Season chicken breasts or thighs well with salt pepper and half your Cajun seasoning. Place in a Dutch oven with a splash of olive oil over medium heat. Sear until you have deep golden color on both sides. This builds savory flavor. Remove chicken and shred with two forks.

Sauté the Aromatics:

Using the same pot add chopped onion minced garlic diced bell pepper and sliced jalapeño. Sauté gently in the remaining oil until everything is soft and fragrant which takes about 7 minutes. Let the veggies get glossy but do not brown too much.

Build the Chili Base:

Pour in chicken broth scraping up browned bits from the bottom of the pot. Stir in white beans and the rest of your Cajun seasoning. Return the shredded chicken and any juices to the pot.

Simmer and Thicken:

Let it simmer uncovered on medium low for around twenty five minutes. This allows the flavors to come together and the broth to thicken slightly.

Make It Creamy:

Add in cream cheese and heavy cream. Stir until completely smooth and creamy. If you want it thicker let it boil gently for a few minutes.

Brighten and Serve:

Turn off the heat and stir in lime juice for a little punch. Ladle into bowls and top with fresh cilantro extra jalapeño or lime wedges.

Save

Every time I add a squeeze of lime right before serving I remember my kids racing to the table to claim their bowls first. Creamy beans are everyone’s favorite and there are never any leftovers when my husband sprinkles his shredded cheese on top.

How To Store

Let leftovers cool then transfer chili into airtight containers. It keeps well in the refrigerator for up to four days. If freezing leave out the cilantro until you reheat for best texture. Thaw in the fridge and reheat gently on the stove with a splash of broth if needed.

Easy Ingredient Swaps

You can use rotisserie chicken in place of fresh for a quick shortcut. Pinto beans or navy beans substitute nicely for white beans. If you need a dairy free version sub coconut cream and leave out the cream cheese.

Serving Suggestions

Ladle your chili into big bowls and top with a dollop of sour cream or shredded Monterey Jack cheese. Warm cornbread or a crusty baguette is a perfect side. For a big crowd garnish with extra chopped jalapeño scallions and a squeeze of fresh lime.

Cajun Roots

Cajun cooking is all about bold seasoning and letting simple ingredients shine. This chili nods to tradition with its deep savory flavor and bright finish from lime and herbs. It is like having a taste of southern comfort made easy.

Recipe FAQs

→ How can I adjust the spiciness of this chili?

Control the heat level by using less jalapeño or Cajun seasoning for a milder taste, or add more for extra spice. Removing jalapeño seeds will also reduce the spiciness.

→ Which type of white beans work best?

Cannellini or great northern beans both work well, offering a creamy texture and mild flavor that complements the chicken and Cajun spices.

→ Can I prepare this dish ahead of time?

Yes, this chili tastes even better the next day as the flavors develop. Store in the refrigerator and reheat gently before serving.

→ What garnishes pair well with this chili?

Try fresh cilantro, sliced jalapeños, lime wedges, a dollop of sour cream, or shredded cheese to add freshness and balance the spice.

→ Is it possible to use chicken thighs instead of breasts?

Absolutely, boneless, skinless chicken thighs offer extra juiciness and work just as well as breasts in this dish.

→ Can I freeze leftovers?

Yes, let the chili cool completely, then store in an airtight container in the freezer for up to three months.