Dinner

Cajun White Chicken Chili Recipe

ByMaya bella January 22, 2026January 22, 2026

Introduction

This Cajun White Chicken Chili is a flavorful twist on classic chili, combining tender chicken, creamy beans, and bold Cajun spices. It’s a comforting, hearty dish perfect for cozy evenings or casual gatherings.

A close-up view of a creamy soup served in a black bowl on a white marbled surface, showing layers that include a light orange creamy broth filled with pieces of browned sausage slices, plump cooked shrimp with a slightly crispy texture, green jalapeño slices on top, and small bits of herbs scattered through the broth, giving a textured and spicy look. A wooden spoon is partially dipped into the soup from the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 bell peppers (1 red, 1 green), chopped
2-3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon Cajun seasoning (adjust to taste)
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
6 cups chicken broth
2 (15-ounce) cans great northern beans, rinsed and drained
1 (4-ounce) can diced green chilies, undrained
1 cup frozen corn
1/2 cup heavy cream or sour cream (optional, for creaminess)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Shredded cheddar cheese (for garnish)
Sour cream or Greek yogurt (for garnish)
Lime wedges (for garnish)

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute, until fragrant.
Step 2: Add bite-sized chicken pieces to the pot. Sprinkle with Cajun seasoning, cumin, smoked paprika, and cayenne pepper if using. Stir well to coat. Cook until chicken is no longer pink on the outside, about 5-7 minutes.
Step 3: Pour chicken broth into the pot, scraping up any browned bits from the bottom. Add rinsed and drained great northern beans and undrained diced green chilies. Stir well.
Step 4: Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
Step 5: Stir in frozen corn. Cook for another 5 minutes, or until heated through.
Step 6: If desired, stir in heavy cream or sour cream, starting with 1/4 cup and adding more to taste.
Step 7: Taste and season with salt and pepper to your liking.
Step 8: Ladle into bowls and garnish with fresh cilantro, shredded cheddar cheese, sour cream or Greek yogurt, and lime wedges. Serve immediately.

Tips & Variations

For a spicier chili, increase cayenne pepper or add chopped jalapeños.
Use rotisserie chicken as a shortcut to save cooking time.
Substitute heavy cream with coconut milk for a dairy-free option.
Add black beans or kidney beans for more variety in texture and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the consistency if needed. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a wooden spoon holding creamy soup with layers including a golden-brown grilled shrimp at the center, visible small chunks of white cheese, dark reddish-brown crispy bits, and green jalapeño slices. The soup base is light orange with a smooth, frothy texture and sprinkled black pepper, set against a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, omit the chicken and use vegetable broth instead of chicken broth. Add extra beans and vegetables like zucchini or mushrooms to keep it hearty.

How can I adjust the heat level?

Adjust the amount of Cajun seasoning and cayenne pepper to suit your preference. For less heat, reduce or omit the cayenne. Adding cream or sour cream also helps mellow the spiciness.