Cajun White Chicken Chili is a spicy, creamy twist on traditional chili that’s both comforting and full of flavor. It features tender chicken pieces, white beans, a creamy broth, and a kick of Cajun seasoning that warms you up from the inside out. The combination of hearty beans, tender chicken, and bold spices makes this dish something special on any chilly day.
I love making this chili when I want something different from the usual tomato-based stews. The Cajun spices give it a nice heat without being overwhelming, and the creamy texture keeps it feeling cozy and satisfying. Plus, it’s a great way to use up leftover chicken, and it comes together pretty quickly, which is a win in my book.
My favorite way to serve this chili is with a little shredded cheese, a dollop of sour cream, and some crunchy tortilla chips on the side. It adds a nice contrast and makes the meal feel a bit festive, even on a regular weeknight. This chili always gets everyone around the table chatting and reaching for seconds!
Key Ingredients & Substitutions
Chicken breasts: I use boneless, skinless chicken breasts because they shred easily and stay tender. You can swap in chicken thighs for a bit more richness and moisture.
White beans: Great Northern or cannellini beans work great here. If you don’t have these, navy beans or even chickpeas can be good substitutes.
Cajun seasoning: This mix gives the chili its signature spice. If you don’t have Cajun seasoning, you can mix paprika, garlic powder, onion powder, cayenne, and oregano to get a similar flavor.
Diced green chilies: These add a mild heat and extra flavor. If unavailable, you can use diced jalapeños or mild green chiles.
How Do I Get My Chicken Tender and Shreddable?
Cooking the chicken just right is key for shredding. Here’s how you do it:
- Brown the chicken in the pot first for some flavor.
- Add broth and simmer gently, covered, for 25-30 minutes until cooked through.
- Remove the chicken and let it rest a few minutes before shredding with forks.
- Return shredded chicken to the pot to soak up all those spices and flavors.
Don’t rush the simmering step — slow cooking makes the chicken tender and juicy!
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even cooking and easy mixing.
- Sharp knives – helpful for chopping onions, garlic, and shredding chicken.
- Measuring spoons & cans opener – essential for accurate seasoning and opening ingredients.
- Forks – to shred the cooked chicken easily and quickly.
- Stirring spoon – to mix everything and prevent burning.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or sausage for a different protein twist.
- Add chopped bell peppers or corn to include more veggies and color.
- Stir in a splash of hot sauce or cayenne for extra heat.
- Finish with a squeeze of lime and a sprinkle of shredded cheese for added flavor.
Cajun White Chicken Chili
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 2 cans (15 oz each) white beans (great northern or cannellini), drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups low-sodium chicken broth
- 1 tsp smoked paprika
- 1.5 tsp Cajun seasoning (adjust to taste)
- 0.5 tsp ground cumin
- 0.5 tsp dried oregano
- 0.25 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes of prep time and 35-40 minutes of cooking, including simmering to get the chicken tender and flavors melded. It’s a quick and hearty meal ready in under an hour!
Step-by-Step Instructions:
1. Sauté the Aromatics and Brown Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant. Place the chicken breasts in the pot and lightly brown them on each side, around 3-4 minutes per side.
2. Add Broth and Other Ingredients
Pour in the chicken broth, diced tomatoes with their juice, drained white beans, and diced green chilies. Stir in smoked paprika, Cajun seasoning, cumin, oregano, cayenne pepper (if using), salt, and pepper. Mix everything well.
3. Simmer and Shred Chicken
Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes until the chicken is fully cooked and tender. Remove the chicken and shred it with two forks. Return the shredded chicken to the pot, stir, and simmer for another 5-10 minutes to let the flavors blend.
4. Final Taste and Serve
Taste your chili and add more salt, pepper, or Cajun seasoning if you want extra flavor or heat. Serve the chili hot, topped generously with fresh chopped cilantro for a bright, fresh note.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken breasts are fully thawed before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. This ensures even cooking and better texture.
Can I Make This Chili Ahead of Time?
Absolutely! This chili tastes even better the next day as the flavors have more time to 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?
You can easily control how spicy this chili gets. Reduce or omit the cayenne pepper and use mild Cajun seasoning if you prefer less heat. To turn up the spice, add extra cayenne, hot sauce, or chopped jalapeños.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3-4 days. It also freezes well—just transfer to a freezer-safe container and thaw overnight before reheating.