Cajun White Chicken Chili Recipe

Cozy up to a bowl of comfort with this bold and creamy Cajun White Chicken Chili. Infused with the vibrant spices of Cajun cuisine, this dish transforms the traditional white chili into a flavor-packed experience. Tender chunks of chicken, white beans, and veggies simmer in a rich, mildly spicy broth with a creamy finish, all balanced by a fresh burst of lime. It’s hearty enough to be the star of your dinner table and easy enough to prepare on any busy night.

This chili isn’t just about warmth—it’s about character. The Cajun seasoning brings a smoky, peppery kick, while garlic, onion, and celery deepen the savory base. Topped off with fresh cilantro and a slice of lime, it’s the perfect bowl for fans of bold yet balanced flavors. Whether you’re feeding a family, meal-prepping for the week, or just craving something satisfying, this chili hits the spot.

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Ingredients for this Cajun White Chicken Chili Recipe

• 1 ½ lbs boneless, skinless chicken breasts (or thighs), cooked and shredded
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 ribs celery, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 teaspoon Cajun seasoning (adjust to taste)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup heavy cream (or sour cream for a tangy twist)
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Optional toppings: sliced jalapeños, shredded cheese, extra cilantro, or crushed tortilla chips

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Step 1: Sauté the Aromatics

In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and chopped celery. Cook for about 5–7 minutes, or until the vegetables are soft and fragrant. Stir in the minced garlic and cook for another 30 seconds, just until aromatic.

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Step 2: Season and Simmer

Sprinkle in the Cajun seasoning, cumin, smoked paprika, salt, and pepper. Stir to coat the vegetables evenly. Add in the drained beans, diced tomatoes with green chilies, and chicken broth. Bring the mixture to a gentle boil.

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Step 3: Add the Chicken

Once the broth is simmering, add the cooked and shredded chicken to the pot. Stir to combine. Reduce heat to low and let it simmer uncovered for about 20 minutes. This allows the flavors to fully meld together and thicken slightly.

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Step 4: Make it Creamy

Stir in the heavy cream (or sour cream if using). Let it warm through for another 5–10 minutes. The chili will become rich and silky with a light creamy color.

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Step 5: Add Finishing Touches

Turn off the heat and stir in fresh chopped cilantro and lime juice. Taste and adjust seasoning as needed. The lime adds a fresh, zesty balance to the savory spice.

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Step 6: Serve and Garnish

Ladle into bowls and top with optional garnishes like sliced jalapeños, shredded cheese, or crunchy tortilla chips. Serve hot and enjoy the comforting Cajun heat!

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~420
• Protein: 32g
• Fat: 20g
• Carbohydrates: 28g
• Fiber: 6g
• Sugar: 3g
• Sodium: 780mg
• Cholesterol: 95mg

Nutritional values may vary depending on specific ingredients and toppings used.

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Frequently Asked Questions

1. Can I make this recipe in a slow cooker?

Yes! Sauté the vegetables and spices first, then transfer everything (except cream and lime) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the cream and lime juice at the end.

2. Is this chili very spicy?

It has a medium kick from the Cajun seasoning and green chilies, but it’s easy to control. Use mild diced tomatoes or adjust the seasoning to tone it down.

3. What can I use instead of heavy cream?

You can substitute with sour cream, plain Greek yogurt, or coconut milk for a dairy-free option.

4. Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut—just shred and add it during the simmering step.

5. Can I add more vegetables?

Definitely. Corn, bell peppers, or even spinach are great additions that add color and nutrition.

6. What kind of beans work best?

White beans like cannellini or Great Northern work perfectly, but you can mix with pinto or navy beans too.

7. How do I thicken the chili more?

Mash some of the beans in the pot or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last few minutes of cooking.

8. Is this recipe gluten-free?

Yes, as long as your Cajun seasoning and chicken broth are certified gluten-free.

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