Go Back
–+ servings
Cajun White Chicken Chili

Cajun White Chicken Chili: A Creamy Twist on Comfort Food

Cajun White Chicken Chili is a creamy, customizable comfort food that combines tender chicken and zesty spices for a flavorful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with vegetable or canola oil if needed.
  • 1 Onion Yellow or white onion can be used.
  • 1 Red Bell Pepper Can substitute with any color bell pepper.
  • 1 Green Bell Pepper Can substitute with any color bell pepper.
  • 3 cloves Garlic Fresh garlic is preferred.
For the Chili
  • 1 pound Boneless, Skinless Chicken Breasts Can substitute with rotisserie chicken.
  • 2 tablespoons Cajun Seasoning Adjust based on your spice preference.
  • 1 teaspoon Cumin Optional but recommended.
  • 1 teaspoon Smoked Paprika Regular paprika works if smoked isn't available.
  • 1/2 teaspoon Cayenne Pepper Omit for a milder chili.
  • 4 cups Chicken Broth Use homemade or store-bought.
  • 1 can Great Northern Beans Can substitute with white kidney beans.
  • 1 can Diced Green Chilies Jalapeños can replace for more heat.
  • 1 cup Frozen Corn Canned corn is an easy substitute.
  • 1/2 cup Heavy Cream or Sour Cream Optional, can use yogurt as a lighter option.
  • to taste Salt and Pepper Adjust to your taste preferences.
For Garnish
  • 1/4 cup Fresh Cilantro Can substitute with parsley.
  • 1 cup Shredded Cheddar Cheese Any cheese you enjoy can be substituted.
  • 1/2 cup Sour Cream or Greek Yogurt Optional but highly recommended.
  • 1 Lime Wedges Optional for garnish.

Equipment

  • Large pot
  • Dutch oven

Method
 

Step-by-Step Instructions for Cajun White Chicken Chili
  1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 chopped onion and 1 diced red and green bell pepper. Sauté these vegetables for about 5-7 minutes, or until they soften and the onion becomes translucent. Stir in 3 minced garlic cloves and cook for an additional minute.
  2. Add 1 pound of boneless, skinless chicken breasts to the pot, seasoning them with 2 tablespoons of Cajun seasoning, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Cook the chicken for about 5-7 minutes, turning occasionally, until the pieces are no longer pink on the outside.
  3. Pour in 4 cups of chicken broth, followed by 1 can of drained Great Northern beans and 1 can of diced green chilies. Bring the mixture to a gentle boil, then reduce the heat to low.
  4. Cover the pot and let the chili simmer on low heat for 30-45 minutes. The chicken should be tender and can easily be shredded.
  5. Once the chicken is tender, stir in 1 cup of frozen corn and cook for an additional 5 minutes, or until the corn is heated through.
  6. For extra creaminess, stir in 1/2 cup of heavy cream or sour cream at this point, letting it warm through for about 2-3 minutes. Adjust the seasonings as needed with salt and pepper.
  7. Ladle the Cajun White Chicken Chili into bowls and garnish generously with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream or Greek yogurt. Serve with lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For maximum flavor, use leftover cooked chicken. Adjust spice levels based on your preference. A Dutch oven is ideal for even cooking. Feel free to add additional vegetables like zucchini or spinach for added nutrition.

Tried this recipe?

Let us know how it was!