Cajun White Chicken Chili: Easy, Creamy & Spicy One-Pot Dinner

Table of Contents

Introduction

There is nothing quite like a bowl of Southern-inspired chicken chili to warm you up when the weather turns cold. This recipe for Cajun White Chicken Chili brings a bold twist to the classic white chili, infusing it with the zesty heat of Louisiana. It acts as the ultimate one-pot Cajun comfort food, combining tender poultry with a rich, velvety broth that packs a punch. Whether you are hosting a game day gathering or just need a cozy meal, this dish delivers on flavor without keeping you in the kitchen all day.

Beyond the incredible taste, this recipe is incredibly versatile for various dietary needs. It naturally serves as a gluten-free hearty soup, and with a simple swap, it becomes a dairy-free white chili (with coconut milk) that loses none of its creaminess. It is designed to be a quick weeknight dinner chili, coming together in under an hour. If you are looking for a low-carb high-protein soup that actually leaves you feeling full, this combination of lean protein and vegetables is the perfect solution.

Key Recipe Information

• Difficulty: Easy
• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes
• Servings: Serves 6
• Estimated cost: Affordable

Ingredients

To make this spicy creamy white bean chicken chili, you will need the following ingredients. The secret to the flavor profile lies in the blend of shredded chicken and great northern beans with the right aromatics.

• 1 lb (450g) Boneless, skinless chicken breasts or thighs
• 1 tbsp Olive oil or avocado oil
• 1 large Yellow onion, diced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 stalk Celery, diced (essential for that Cajun base)
• 4 cloves Garlic, minced
• 2 cans (15 oz each) Great Northern beans or Cannellini beans, drained and rinsed
• 1 cup Frozen corn kernels (optional)
• 4 cups Chicken broth (low sodium preferred)
• 1 block (8 oz) Cream cheese, softened (See tips for dairy-free option)
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp Smoked paprika
• ½ tsp Cayenne pepper (adjust for heat)
• 1 tsp Cumin
• Salt and black pepper to taste
• Garnish: Fresh cilantro, lime wedges, sliced jalapeños

Equipment Required

• Large Dutch Oven or Heavy-Bottomed Pot: Essential for distributing heat evenly.
• Cutting Board and Chef’s Knife: For prepping the vegetables.
• Wooden Spoon: For sautéing and scraping flavorful bits from the bottom of the pot.
• Two Forks: For shredding the chicken.

Recipe Preparation

Follow these steps to create this smoky paprika cayenne chili.

1. Sauté the Base: Heat the olive oil in your large pot over medium-high heat. Add the diced onion, red bell pepper, green bell pepper, and celery. Sauté for 5–7 minutes until the vegetables soften and the onions become translucent.
2. Bloom the Spices: Add the minced garlic, Cajun seasoning, smoked paprika, cumin, and cayenne pepper. Stir constantly for 1 minute until fragrant. This step is crucial for deepening the flavor of the chili.
3. Simmer the Chicken: Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Add the whole chicken breasts to the liquid. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken: Remove the chicken breasts from the pot and place them on a cutting board or plate. Using two forks, shred the meat into bite-sized pieces.
5. Make it Creamy: While the chicken is out of the pot, add the softened cream cheese to the hot broth. Whisk vigorously until the cheese has melted completely into the soup. Chef’s Tip: If you want a thicker consistency, you can mash half a cup of the beans before adding them.
6. Combine Ingredients: Return the shredded chicken to the pot. Add the drained Great Northern beans and frozen corn. Stir well to combine.
7. Final Simmer: Let the chili simmer uncovered for another 5–10 minutes to allow the flavors to meld and the soup to thicken slightly. Taste and adjust salt and pepper as needed.
8. Serve: Ladle the hot chili into bowls. Top with fresh cilantro, a squeeze of lime, and extra jalapeños if you like it spicy.

Chef’s Tips, Tricks, and Variations

Dietary Adjustments:

• Dairy-Free Option: To make a dairy-free white chili (with coconut milk), replace the cream cheese with one can (13.5 oz) of full-fat coconut milk or coconut cream. It provides a luxurious texture without the dairy.
• Low Carb: This is naturally a low-carb high-protein soup, but if you are strictly keto, omit the corn and beans, and double the amount of peppers and celery.

Storage and Meal Prep:

• Fridge: Store leftovers in an airtight container for up to 4 days. The flavors often improve the next day.
• Freezer: This is an excellent freezer-friendly meal prep chili. Allow it to cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions: This chili is a meal in itself, but it pairs wonderfully with side dishes.

• For a vegetable side, try this Crack Green Beans Recipe for a salty, savory crunch.
• If serving this during the holidays as a non-traditional meal, these Christmas Stuffed Mushrooms make an excellent appetizer.
• Looking for a festive dessert? Follow up the spicy meal with this cooling No Bake Greek Yogurt Jello Cheesecake.
• If you have leftover turkey from the holidays, you can substitute the chicken in this recipe. See my Cranberry Orange Glazed Turkey Breast for inspiration on cooking the protein.

Nutrition Information

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 6g

Note: Nutritional values are approximate and depend on specific brands used.

Conclusion

This Cajun White Chicken Chili is the perfect answer to the question of what to cook for a comforting, spicy, and satisfying meal. It balances the heat of Cajun spices with the cooling texture of cream cheese (or coconut milk) perfectly. Whether you make it for a quick dinner or freeze it for later, it is sure to become a family favorite.

If you are planning a full menu, consider starting with these Fig and Goat Cheese Pinwheels or pairing the meal with a Grilled Steak Bowl with Creamy Sauce for the meat lovers at your table.

Did you make this recipe? Please leave a comment below if you tried the recipe or if you have any questions! I would love to hear how you customized your bowl. Don’t forget to follow me on Pinterest for more delicious inspiration.

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