Name: Cajun White Chicken Chili Recipe: Spicy, Creamy
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1½ –2 lbs chicken (cubed); 2 tbsp Cajun seasoning; Holy trinity (onion, pepper, celery); Andouille sausage (optional); 2 cans white beans; Chicken broth + heavy cream; Cream cheese for velvetiness

Introduction

Table of Contents

Cajun White Chicken Chili is the bold, creamy, Louisiana-spiced twist on classic chili that’ll ruin all other white chilis for you forever. Tender chicken, white beans, and a velvety broth kicked up with Cajun holy trinity, andouille sausage (optional), and just the right heat. Presented in a white ceramic bowl with a swirl of sour cream and fresh cilantro, this chili offers pure bayou comfort that disappears the second it hits the table.

Ingredients

For the Cajun White Chicken Chili (serves 6–8): • 1½–2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp Cajun/Creole seasoning (Tony’s, Slap Ya Mama, or homemade)
• 2 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced (holy trinity!)
• 1–2 andouille sausages, sliced (optional but amazing)
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups chicken broth (low-sodium)
• 2 (15 oz) cans great northern or cannellini beans, drained & rinsed
• 1 cup frozen corn (or 1 can, drained)
• 1 cup heavy cream or half-and-half
• 8 oz cream cheese, cubed (secret to velvety texture)
• 1 tsp smoked paprika
• ½ tsp cayenne (adjust heat)
• Salt & pepper to taste

For Serving: • Shredded pepper jack, sour cream, cilantro, green onions, cornbread

Step-by-Step Process

Season chicken
Toss chicken pieces with 1 tbsp Cajun seasoning and a pinch of salt.
Brown chicken & sausage
Heat oil in a large Dutch oven over medium-high heat. Brown chicken (and andouille if using) 5–6 minutes. Remove to a plate.
Sauté trinity
In the same pot, add onion, bell pepper, and celery. Cook 6–8 minutes until soft and starting to caramelize.
Add garlic & flour
Stir in garlic and remaining 1 tbsp Cajun seasoning; cook 1 minute. Sprinkle flour over veggies and cook 2 minutes.
Build the chili
Pour in broth, scraping up browned bits. Add beans, corn, smoked paprika, cayenne, and browned chicken/sausage.
Simmer
Bring to a boil, reduce to a simmer. Cook uncovered 20 minutes until slightly thickened.
Make it creamy
Stir in cream and cream cheese cubes. Simmer 5–10 minutes until melted and velvety. Taste—add salt or more cayenne.
Serve
Ladle into bowls. Top with cheese, sour cream, and cilantro.

Tips for Perfect Cajun White Chicken Chili

• Use thighs—stay juicier than breasts
• Brown the trinity hard—flavor base of Louisiana cooking
• Cream cheese + heavy cream = restaurant silkiness
• Make it a day ahead—flavor explodes overnight
• Control heat with your Cajun seasoning brand
• Freeze without dairy—add cream when reheating

Variations and Customization

• Classic Andouille: double sausage, skip chicken
• Spicy Inferno: add extra cayenne + diced jalapeños
• Light Version: use half-and-half + Greek yogurt instead of cream cheese
• Shrimp & Sausage: swap chicken for shrimp last 5 minutes
• Vegetarian: mushrooms + extra beans + veg broth
• Cheesy Deluxe: stir in 1 cup pepper jack at the end

Storage and Serving Tips

• Tastes better day 2—perfect make-ahead
• Fridge up to 5 days
• Freezes beautifully up to 3 months (add cream after thawing)
• Reheat gently on the stove with a splash of broth
• Quick refresh: swirl of fresh cream + cilantro
• Serve with cornbread, rice, or Fritos

Nutritional Information

Based on 8 servings:
• Calories: 520 kcal
• Protein: 36g
• Total Fat: 32g (Saturated 16g)
• Carbohydrates: 28g (Fiber 7g, Sugars 5g)

FAQ

1. Can I use rotisserie chicken?
Yes—skip browning, add shredded at the end with cream.

2. My chili is too thick/thin?
Too thick → add broth. Too thin → simmer uncovered longer.

3. No andouille—what can I use?
Smoked kielbasa or chorizo works great.

4. Dairy-free version?
Use coconut cream + dairy-free cream cheese alternative.

5. Can I make it in the slow cooker?
Yes—brown meat/veggies first, then low 6–8 hrs. Add cream last 30 min.

Conclusion

This Cajun White Chicken Chili is pure Louisiana magic—spicy, creamy, soul-warming, and so addictive you’ll be eating it straight from the pot at midnight. One bowl and suddenly winter feels like a party, with leftovers that somehow taste even better the next day. Keep chicken and beans in the pantry, and you’re always 45 minutes away from the boldest, most flavorful chili that turns any night into Mardi Gras.