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
Scale
- 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