I still remember the first time I made this creamy Cajun white chicken chili. It was one of those chilly, drizzly fall evenings—the kind where it gets dark at 5:00 and you just want something warm and comforting but can’t face another regular old soup. My husband was craving something spicy, I was craving something creamy, and we both needed dinner in under an hour. Enter: this recipe.
I can’t even tell you how many times I’ve made this chili since that night. It’s become my go-to for lazy Sundays, potluck requests, and basically any time someone in my house has a cold (the Cajun spices clear your sinuses right out). There’s just something about the combination of juicy shredded chicken, creamy white beans, a smoky Cajun kick, and that velvety broth—you know, the kind you want to curl up with on the couch.
And here’s the thing: this creamy Cajun white chicken chili is ridiculously easy. No making a roux, no hours of simmering. Just a handful of pantry staples, a little Cajun seasoning, and you’re in business. If you’re after a cozy, crowd-pleasing dinner that basically tastes like fall in a bowl, this is it. (Bonus: it’s even better the next day.)
Why You’ll Love This Creamy Cajun White Chicken Chili
Alright, I’m a little obsessed with this recipe, and I’m not the only one. My entire family asks for it as soon as the first leaves start to turn. Here’s why you’re about to fall in love with this creamy Cajun white chicken chili:
- Ready in 40 Minutes: No slow cooker required, no fancy steps. I’ve made this with a toddler tugging my sleeve and still pulled it off.
- One-Pot Wonder: Less mess = more time to actually enjoy dinner (and maybe a glass of wine).
- Creamy Without Heavy Cream: The trick? A combo of cream cheese and a splash of milk. You get that luscious texture without weighing things down.
- Customizable Heat: Like it spicy? Add extra Cajun seasoning or a diced jalapeño. Making it for little ones? Dial it back and it’s still delicious.
- Big, Bold Flavor: Cajun spices, tender chicken, smoky beans—there’s nothing bland about this chili. I promise, you will not miss the tomatoes.
- Meal Prep Hero: This chili tastes even better after a night in the fridge. I’ve frozen leftovers for those “I can’t be bothered to cook” nights, and it reheats like a dream.
This is the kind of recipe that makes you feel like you’ve got it all together—even if you’re just winging it (which, let’s be honest, I usually am). If you need easy comfort food with a little Cajun attitude, this is the recipe to keep in your back pocket.
What Ingredients You’ll Need for Cajun White Chicken Chili
Here’s what I love about this creamy Cajun white chicken chili ingredient list: it looks long, but it’s mostly pantry basics and fridge staples. I’ve broken it down by what each ingredient does, because knowing the “why” helps you riff on it later.
- Chicken (about 1.5 lbs / 680g, boneless skinless breasts or thighs): I use whatever I have on hand. Thighs are juicier, but breasts work perfectly. Rotisserie chicken is a weeknight lifesaver—just shred and toss it in near the end!
- White beans (2 cans, 15oz/425g each, drained and rinsed): Cannellini, Great Northern, or navy beans all work. I like cannellini for the extra creaminess. Pro tip: mash half the beans before adding for an even thicker chili.
- Onion (1 large, diced): Sweet or yellow onion—use what you’ve got. Don’t skip it; it’s the flavor backbone.
- Celery (2 stalks, diced): Optional, but I love the subtle crunch and extra depth.
- Red bell pepper (1, diced): Adds color and sweetness. Sometimes I throw in a green pepper too, if it’s lurking in my fridge.
- Garlic (3-4 cloves, minced): I always add more than a recipe calls for. No such thing as too much garlic in chili.
- Cajun seasoning (2-3 tbsp): My secret weapon. I make a batch from scratch, but store-bought is fine—just check the salt level. (If you want to DIY: paprika, garlic powder, onion powder, cayenne, oregano, and thyme are the basics.)
- Ground cumin (1 tsp): A little extra earthiness. Trust me, it works.
- Chicken broth (4 cups / 950ml): I use low sodium so I can control the salt. Homemade or store-bought, both are good. In a pinch, bouillon cubes work—just taste as you go.
- Cream cheese (4 oz / 115g, softened): This is what makes the chili creamy. I cube it up so it melts faster. Don’t use fat-free—it won’t melt properly.
- Milk (½ cup / 120ml): Any milk will do (whole, 2%, or even half-and-half for extra richness). Adds that velvety finish.
- Fresh lime juice (from one lime): Brightens everything up. Don’t skip it.
- Salt + black pepper: To taste. I always start with less and add more at the end.
Optional—but highly recommended:
- Cilantro (for topping): I know some people hate it, but I love the freshness.
- Shredded cheese (Monterey Jack or Pepper Jack): For an extra gooey finish.
- Jalapeño (diced, for heat): Totally optional, but I love a little kick.
- Tortilla chips or cornbread: For serving. Trust me.
Quick note: If you only have dried beans, soak and cook them first. I’ve tried this chili with leftover turkey after Thanksgiving and it’s fantastic. And if you’re dairy-free, swap the cream cheese for a plant-based version and use unsweetened almond milk.
Equipment Needed
You don’t need a fancy kitchen to make this creamy Cajun white chicken chili—promise. I’ve made it in my tiny apartment kitchen with zero gadgets and it still turned out great.
- Large pot or Dutch oven: Mine is a battered 6-quart enameled Dutch oven, but any big soup pot will work. You want room to stir.
- Cutting board + sharp knife: For all the veggie chopping. I keep an old, stained board just for onions and garlic.
- Wooden spoon or silicone spatula: For stirring. I’m team wooden spoon for chili—no idea why, it just feels right.
- Measuring cups and spoons: I know some folks eyeball, but I measure the spices for this one (Cajun seasoning can get wild fast).
- Ladle: For serving. Or a big mug if you’re impatient like me.
If you’re using rotisserie chicken, you’ll need two forks for shredding. No Dutch oven? A regular soup pot, or even a deep sauté pan works. If you want to get fancy, an immersion blender makes the chili extra smooth, but I usually just mash some beans with a potato masher right in the pot.
That’s literally it. No slow cooker, no pressure cooker, no drama.
How to Make Creamy Cajun White Chicken Chili (Step-by-Step)
Alright, let’s make this creamy Cajun white chicken chili! I’m walking you through exactly how I do it, with all the little tricks I’ve picked up along the way.
- Sauté the Veggies (5 minutes):
Heat 1 tablespoon olive oil in your big pot over medium heat. Add the diced onion, celery, and bell pepper. Cook, stirring occasionally, until soft and a little golden—about 5 minutes. You want the veggies to smell sweet and lose that raw edge. - Add Garlic & Spices (1 minute):
Add the minced garlic, Cajun seasoning, and cumin. Stir until fragrant, about 1 minute. (Don’t walk away—garlic burns fast! You want it just golden, not brown.) - Add Chicken & Broth (5 minutes):
Nestle the raw chicken breasts or thighs right on top of the veggies. Pour in the chicken broth. Give it a good stir, scraping up any browned bits from the bottom (that’s where the flavor is hiding). Bring to a simmer. - Simmer & Cook Chicken (15-18 minutes):
Cover and simmer until the chicken is cooked through and shreds easily with a fork—about 15 to 18 minutes, depending on thickness. Flip the chicken halfway through so it cooks evenly. - Shred Chicken (2 minutes):
Pull the chicken out onto a plate or cutting board. Use two forks to shred it into bite-sized pieces. (Be careful, it’s hot! I sometimes use tongs to hold the chicken steady.) - Add Beans & Cream Cheese (3 minutes):
While the chicken is out, add your drained beans and the cubed cream cheese to the pot. Stir until the cheese melts and the beans are heated through. If you like it extra creamy, mash about half the beans with a potato masher right in the pot. - Return Chicken & Add Milk (2 minutes):
Add the shredded chicken back in, then pour in the milk. Stir until everything is creamy and smooth. If it’s too thick, add a splash more broth or milk. - Simmer & Adjust (5 minutes):
Let everything simmer for another 5 minutes, stirring occasionally. Taste and add salt, pepper, or extra Cajun seasoning if you want more heat or flavor. - Finish with Lime & Serve (2 minutes):
Right before serving, squeeze in the juice of one lime. Stir, then ladle the chili into bowls. Top with cilantro, cheese, jalapeños, or whatever you like. Grab a handful of tortilla chips. Dig in!
Troubleshooting: If your chili is too thin, just let it simmer uncovered for a few more minutes—it’ll thicken up. Too thick? Add more broth or milk, a splash at a time. If it looks a little curdled, whisk in a tablespoon of milk (sometimes cream cheese does that if it’s too cold).
At this point, your kitchen should smell amazing. You’re officially 40 minutes away from fall comfort food heaven.
My Best Tips & Techniques for Perfect Cajun White Chicken Chili
Okay, here’s where I spill all the secrets I’ve picked up after making this creamy Cajun white chicken chili way too many times (and messing it up a few times, too).
- Don’t Overcook the Chicken: Seriously, the difference between juicy and dry is like 3 minutes. As soon as it shreds easily, pull it out. Overcooked chicken shreds into dry little bits. I set a timer—learned that the hard way.
- Let the Cream Cheese Soften: Cold cream cheese = lumps. I cube it and let it sit out while the chili simmers. If you forget, microwave it for 20 seconds to soften before adding.
- Mash Half the Beans: This thickens the chili without flour or cornstarch. I just mash them right in the pot with a potato masher (or the back of a big spoon if that’s all I have handy).
- Go Easy on the Salt: Some Cajun seasonings are salt bombs. Taste before adding extra salt. If you overdo it, a splash of milk or a squeeze of lime helps balance things out.
- Don’t Skip the Lime: A little acidity at the end brightens everything up. I’ve tried lemon juice, but lime just works better with the Cajun spices.
- Use Rotisserie Chicken for Speed: If you’re in a rush (or forgot to defrost chicken), shredded rotisserie chicken is a game changer. Just add it in with the beans and let it heat through.
- Let It Rest: If you can, let the chili sit for 10 minutes off the heat before serving. The flavors meld, and it thickens up perfectly.
And if you ever make this for a crowd—double the recipe. People always go back for seconds. (I learned this the embarrassing way at my last game day party. Oops.)
Ways to Mix Up Your Creamy Cajun White Chicken Chili
Once you’ve mastered the basic creamy Cajun white chicken chili, here’s where you can get creative. I’ve played around with all of these—some by accident, some on purpose—and they all work.
- Seafood Twist: Swap the chicken for peeled shrimp (add in the last 5 minutes so they don’t overcook). It’s like a Cajun chowder—so good.
- Extra Veggies: Add chopped zucchini, corn, or spinach in the last 10 minutes. I almost always add a handful of frozen corn because I love the sweetness.
- Smoky Version: Add ½ teaspoon smoked paprika or a diced chipotle pepper in adobo for extra smokiness. Gives it a real campfire vibe.
- Low-Dairy Option: Use full-fat coconut milk instead of cream cheese and milk. It’s not traditional, but the flavor is amazing and the texture is just as rich.
- Vegetarian Swap: Leave out the chicken and add more beans (or use jackfruit for a pulled “chicken” vibe). Vegetable broth works just fine.
- Mega-Spicy: Add a diced jalapeño or serrano pepper with the onions, or use extra hot Cajun seasoning. My husband’s favorite version, but I keep the sour cream handy.
- Cheesy Topper: Sprinkle a layer of shredded Pepper Jack over the finished chili and broil for 2 minutes until bubbly. It’s next-level comfort food.
One of my favorite things to do is make a “chili bar” for family nights—serve bowls of chili with toppings like avocado, chopped scallions, crushed tortilla chips, and hot sauce. Everyone builds their own, and it feels super special even though it’s just chili.
Serving Ideas & Storage
How to Serve Cajun White Chicken Chili
- Classic: Ladle into bowls and top with cilantro, cheese, and a squeeze of lime. I always have tortilla chips on the side for dunking.
- Brunch: Serve over a split, toasted biscuit and top with a fried egg. I know it sounds weird—but trust me, it’s fantastic.
- Entertaining: Set up a toppings bar with jalapeños, avocado, green onions, shredded cheese, and sour cream. Looks fancy, takes zero extra effort.
- Game Night: Serve with cornbread or cheesy skillet bread. The combo is unbeatable for cold fall nights.
How to Store and Reheat
- Fridge: Store in an airtight container for up to 5 days. The flavors get even better after a day or two, so it’s perfect for meal prep.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen—just add a splash of milk when reheating to bring back the creaminess.
- Reheat: Microwave a bowl for 2-3 minutes, stirring halfway. Or reheat gently on the stove over low heat, adding more broth if it’s too thick.
Pro tip: If your chili starts to dry out, stir in a little milk or broth as you reheat. And if it’s getting close to its fridge life, turn leftovers into chili nachos or even a white chicken chili grilled cheese. Waste not, want not.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s why I feel great about eating this creamy Cajun white chicken chili (and feeding it to my family):
| Per Serving (1 cup) | Amount |
|---|---|
| Calories | ~320 |
| Protein | 25g |
| Carbs | 28g |
| Fat | 11g |
| Fiber | 6g |
- High in protein (thanks to chicken and beans) so it actually fills you up—no post-dinner snack needed.
- Loaded with fiber from the white beans and veggies.
- Lower in fat than most creamy soups (especially if you use light cream cheese and 2% milk).
- No heavy cream—the creaminess comes mostly from beans and a small amount of real cheese.
- Gluten-free as written (just check your Cajun seasoning and broth labels).
Honestly, this creamy Cajun white chicken chili is way healthier than it tastes. And if you want to lighten it up even more, just use less cheese or sub in Greek yogurt for some of the cream cheese. Still dreamy, still satisfying.
Final Thoughts
So that’s my creamy Cajun white chicken chili recipe for easy fall comfort. If you’ve read this far, I hope you can feel how much I love this one—because I really do. It’s the recipe I make when I want something special but don’t have the energy for anything fancy. It never lets me down, and it always gets those “wow, what is this?” compliments from friends and family.
I hope it becomes a staple in your kitchen too—whether it’s a lazy Sunday, a busy weeknight, or you just need a little extra coziness. Play with the spices, throw in your favorite mix-ins, and make it your own. That’s how all the best recipes start.
If you make this creamy Cajun white chicken chili, I’d love to hear how it turns out! Drop a comment below, or snap a picture and tag me on Instagram @yourhandle. I genuinely love seeing your versions and answering your questions. Happy cooking—and may your house smell as amazing as mine does right now.
FAQs
Q: Can I use leftover rotisserie chicken?
A: Absolutely! I do this all the time when I’m short on time. Just skip the simmering step—add the shredded rotisserie chicken along with the beans and cream cheese, and let it heat through. Easy and still delicious.
Q: How spicy is this creamy Cajun white chicken chili?
A: It depends on your Cajun seasoning! I like mine with a medium kick, but you can always start with less and add more at the end. Want it extra mild? Use a mild Cajun blend and skip the jalapeños. Want it fiery? Add more spice, or toss in hot sauce.
Q: Can I make this creamy Cajun white chicken chili in a slow cooker?
A: Yep! Sauté the veggies and garlic as usual, then add everything (except cream cheese and milk) to your slow cooker. Cook on low for 6 hours or high for 3-4 hours. Stir in the cream cheese and milk at the end, let it melt, and serve. So easy.
Q: What’s the best way to thicken the chili if it’s too thin?
A: My favorite trick is to mash some of the beans right in the pot. You can also simmer the chili uncovered for a few extra minutes. If you want it even thicker, stir in a tablespoon of instant mashed potato flakes (sounds weird, but it works).
Q: Can I freeze this creamy Cajun white chicken chili?
A: Yes! This chili freezes really well. I let it cool, then portion it into freezer bags or containers. Thaw overnight in the fridge, then reheat gently on the stove or in the microwave, adding a splash of milk to bring back the creaminess. It’s my favorite make-ahead lunch for busy weeks.
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Creamy Cajun White Chicken Chili
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy Cajun white chicken chili is a cozy, one-pot meal packed with juicy shredded chicken, white beans, Cajun spices, and a velvety, dairy-light broth. Ready in under an hour, it’s perfect for chilly fall nights and even better the next day.
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 2 (15 oz) cans white beans (cannellini, Great Northern, or navy), drained and rinsed
- 1 large onion, diced
- 2 stalks celery, diced (optional)
- 1 red bell pepper, diced
- 3–4 cloves garlic, minced
- 2–3 tbsp Cajun seasoning
- 1 tsp ground cumin
- 4 cups low sodium chicken broth
- 4 oz cream cheese, softened and cubed
- 1/2 cup milk (whole, 2%, or half-and-half)
- Juice of 1 lime
- Salt and black pepper, to taste
- Olive oil, for sautéing
- Optional toppings: chopped cilantro, shredded Monterey Jack or Pepper Jack cheese, diced jalapeño, tortilla chips or cornbread
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion, celery, and bell pepper. Sauté for about 5 minutes until softened and slightly golden.
- Add minced garlic, Cajun seasoning, and cumin. Stir for 1 minute until fragrant.
- Nestle chicken breasts or thighs on top of the veggies. Pour in chicken broth and stir, scraping up any browned bits. Bring to a simmer.
- Cover and simmer for 15-18 minutes, flipping chicken halfway, until cooked through and shreddable.
- Remove chicken to a plate and shred with two forks.
- Add drained beans and cubed cream cheese to the pot. Stir until cheese melts and beans are heated through. For a thicker chili, mash half the beans in the pot.
- Return shredded chicken to the pot and pour in milk. Stir until creamy and smooth. Add more broth or milk if too thick.
- Simmer uncovered for 5 minutes, stirring occasionally. Taste and adjust salt, pepper, or Cajun seasoning as needed.
- Stir in lime juice just before serving. Ladle into bowls and top with cilantro, cheese, jalapeños, and serve with tortilla chips or cornbread.
Notes
Let the cream cheese soften before adding to avoid lumps. Mash half the beans for a thicker chili. Adjust Cajun seasoning for desired spice level. Use rotisserie chicken for a shortcut—add with beans and cream cheese. Chili thickens as it sits; add broth or milk to thin when reheating. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 750
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 6
- Protein: 25
Keywords: cajun white chicken chili, creamy chicken chili, fall comfort food, easy chili recipe, one pot meal, white bean chili, spicy chicken chili, gluten free chili
