Cajun White Chicken Chili

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There’s something undeniably comforting about a creamy, spicy chili that warms you from the inside out. This Cajun White Chicken Chili blends tender shredded chicken, smoky Cajun spices, and velvety creaminess into one irresistible bowl. Whether you’re cooking up a cozy weeknight dinner or prepping meals ahead, this one-pot wonder delivers rich flavor and hearty satisfaction.

This chili takes a Southern spin on a cold-weather staple. Rather than going for the typical tomato-and-beef combo, it leans into chicken and a medley of spices that bring bold, robust heat without overpowering the other ingredients. Fresh jalapeños, fire-roasted tomatoes, and creamy cheese make each bite vibrant and crave-worthy.

What Is the Cajun White Chicken Chili?

Cajun White Chicken Chili is a creamy, hearty stew made with shredded chicken, white beans, green chilies, Cajun seasoning, and a creamy base of cheese and sour cream. It’s a flavorful Southern-inspired twist on the traditional white chili, bringing just the right amount of spice and smoky depth.

It’s not a traditional chili by Tex-Mex standards. Instead, it combines the warmth of classic white chicken chili with the punchy, bold flair of Cajun cooking. Think garlic, onion, paprika, and cayenne mingling with creamy textures and hearty chunks of chicken.

Why You’ll Love This Recipe

• Bold Cajun Flavor: The seasoning is vibrant, smoky, and slightly spicy, perfect for heat lovers.
• Creamy Comfort: Cream cheese and sour cream make the broth luxuriously silky.
• One-Pot Simplicity: Everything comes together in one pot—easy to make, easier to clean.
• Perfect for Leftovers: Tastes even better the next day as the flavors meld.
• Customizable Heat: Add more jalapeños or hot sauce if you’re craving a kick.

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Ingredients for Cajun White Chicken Chili

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 pound cooked shredded chicken (rotisserie or poached)
• 1 (4 oz) can diced green chilies
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 cup chicken broth
• 1 teaspoon Cajun seasoning (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup sour cream
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• Fresh cilantro, lime wedges, and sliced jalapeños for garnish

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How To Make the Cajun White Chicken Chili

Step 1: Sauté Aromatics

In a large pot over medium heat, add olive oil. Sauté diced onion for 3–5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Build the Flavor Base

Add in the shredded chicken, green chilies, white beans, fire-roasted tomatoes, and chicken broth. Stir everything together, then season with Cajun seasoning, paprika, cumin, salt, pepper, and cayenne.

Step 3: Simmer and Blend

Bring the mixture to a simmer. Reduce heat and cook uncovered for 15 minutes to let flavors meld and liquid reduce slightly.

Step 4: Make It Creamy

Stir in sour cream, cream cheese, and shredded cheddar until fully melted and incorporated. Simmer another 5 minutes on low heat. Do not boil after adding dairy.

Step 5: Serve and Garnish

Ladle into bowls and garnish with fresh cilantro, jalapeño slices, and a squeeze of lime. Serve hot with crusty bread or cornbread on the side.

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What to Serve with Cajun White Chicken Chili

This chili is satisfying on its own, but pairing it with the right sides can elevate the meal. Try a warm slice of cornbread, jalapeño cheddar biscuits, or a side of garlic bread to soak up the creamy broth. For something refreshing, a crisp avocado and tomato salad or tangy coleslaw can balance the heat.

If you’re entertaining, consider a toppings bar with tortilla strips, avocado cubes, shredded cheese, and hot sauce so guests can customize their bowls.

Top Tips for Perfecting Cajun White Chicken Chili

• Use rotisserie chicken for speed and depth of flavor.
• Warm the cream cheese before adding it in—it melts more easily into the broth.
• Let it rest after cooking for 10 minutes to thicken and develop flavor.
• Balance the heat with a touch of honey or extra sour cream if it’s too spicy.
• Freeze in batches for make-ahead lunches or dinners.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat, stirring occasionally. Avoid boiling to keep the creamy texture.

To freeze, let the chili cool completely and portion it into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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FAQs

Want More Dinner Ideas?

If this Cajun White Chicken Chili hit the spot, I have plenty more satisfying meals you might love.

Try my Garlic Butter Shrimp Scampi Lasagna if you’re craving something cheesy and seafood-packed. Or keep the Southern comfort rolling with Slow Cooker Chicken Tortilla Soup—a brothy option loaded with Tex-Mex flair.

For a baked classic that feeds a crowd, the Chicken and Wild Rice Casserole layers savory chicken with creamy rice goodness.

Need something cozier? The Hearty Potato Kielbasa Soup checks every box with its smoky richness.

Or explore one-pot favorites like Creamy Broccoli Cheddar Soup for a meat-free but filling bowl.

Save and Share This Cajun White Chicken Chili

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If you make this Cajun White Chicken Chili, I’d love to hear your twist on it. Did you go spicier? Add corn or bell peppers? Let me know in the comments.

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