Of course! This Cajun White Chicken Chili is a fantastic twist on the classic. It’s creamy, packed with flavor, has a little kick, and is still cozy and comforting. It’s also easy to make in one pot.
This recipe is naturally gluten-free and can easily be made dairy-free with one simple swap.
Why You’ll Love This Recipe
· Flavor-Packed: The Cajun “trinity” (onion, celery, bell pepper) and a robust spice blend create a deep, complex flavor.
· Creamy & Comforting: Cream cheese makes it luxuriously creamy without being overly heavy.
· Easy & Flexible: A simple one-pot meal that’s perfect for weeknights or meal prep.
Cajun White Chicken Chili
Yields: 6 servings
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
For the Chili:
· 2 tbsp olive oil or avocado oil
· 1 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch chunks
· 1 medium yellow onion, diced
· 1 green bell pepper, diced
· 2 celery stalks, diced
· 3-4 cloves garlic, minced
· 2 (15 oz) cans Great Northern beans or Cannellini beans, rinsed and drained
· 4 cups chicken broth, low-sodium
· 1 (4 oz) can diced green chiles
For the Cajun Spice Blend:
· 1 ½ tsp paprika (smoked paprika is excellent here)
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp dried oregano
· ½ tsp dried thyme
· ½ tsp salt
· ¼ tsp black pepper
· ¼ tsp cayenne pepper (adjust to your heat preference)
· ¼ tsp white pepper (optional, but authentic)
To Finish:
· 4 oz cream cheese, softened and cubed
· 1 cup shredded Monterey Jack or Pepper Jack cheese (optional, for extra cheesiness)
For Serving:
· Sliced jalapeños, chopped fresh cilantro, diced avocado, extra shredded cheese, a squeeze of lime juice, or tortilla chips.
Instructions
- Season the Chicken: Pat the chicken chunks dry and toss them with about half of the Cajun spice blend. This will create a great flavor base.
- Sear the Chicken: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Add the chicken in a single layer and sear until browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through at this point. Remove the chicken with a slotted spoon and set aside.
- Sauté the Trinity: Reduce the heat to medium. Add the onion, bell pepper, and celery to the same pot. Sauté for 6-8 minutes, until softened. Add the garlic and the remaining Cajun spice blend and cook for another minute until fragrant.
- Build the Chili: Return the seared chicken to the pot. Add the drained beans, chicken broth, and diced green chiles. Stir everything to combine.
- Simmer: Bring the chili to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes to allow the flavors to meld together.
- Make it Creamy: Turn the heat to the lowest setting. Stir in the cubed cream cheese and shredded cheese (if using) until completely melted and smooth. This works best if the cream cheese is at room temperature.
- Final Adjustments: Taste and adjust seasoning, adding more salt or cayenne if desired. If the chili is too thick for your liking, thin it out with a little more chicken broth.
- Serve: Ladle the chili into bowls and top with your favorite garnishes. A squeeze of fresh lime juice is highly recommended to brighten all the rich flavors!
Tips for the Best Chili
· Don’t Skip Searing: Browning the chicken adds a ton of flavor to the base of the chili.
· Control the Heat: This recipe has a mild-to-medium kick. For spicier chili, add more cayenne, use hot green chiles, or add a diced jalapeño when you sauté the trinity. For a milder version, omit the cayenne and use mild green chiles.
· Dairy-Free Option: Use Kite Hill or Miyoko’s brand plain, non-dairy cream cheese. For the cheese, you can omit it or use a sprinkle of nutritional yeast for a “cheesy” flavor.
· Using Shredded Chicken: For an even easier version, use 3 cups of pre-cooked shredded rotisserie chicken. Add it in with the beans and broth, and simmer for just 15 minutes to heat through before adding the cream cheese.
· Meal Prep & Storage: This chili stores beautifully! Let it cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day. It also freezes well for up to 3 months (thaw overnight in the fridge before reheating gently on the stove).
Enjoy your cozy, flavor-packed bowl of Cajun comfort