Cajun White Chicken Chili

A creamy Cajun white chicken chili with tender chicken, beans, green chiles, and warm spices for a rich, comforting bowl with a gentle kick.

This creamy Cajun white chicken chili is a comforting, flavor-packed bowl made with tender shredded chicken, hearty white beans, and mild green chiles simmered in a warmly spiced broth, then enriched with cream cheese and heavy cream for a smooth, velvety finish. Sautéed aromatics and bold seasonings add depth and a gentle kick, while fresh cilantro, melty cheese, sour cream, and a squeeze of lime brighten each spoonful for a cozy yet vibrant meal.

Servings

2-4

Prep Time

10-15 minutes

Cook Time

20-25 minutes

Total Time

30-40 minutes

Fresh
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, diced (seeds removed for mild heat)
1/4 cup fresh chopped cilantro (optional for color at the end)

Packaged
2 cups cooked shredded chicken
1 (15 oz) can white beans, drained and rinsed
1 (4 oz) can diced green chiles
2 cups chicken broth
½ cup heavy cream
½ cup cream cheese, softened
1 tablespoon olive oil
1 tablespoon butter

Seasoning
1 tablespoon Cajun seasoning
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon kosher salt (adjust to taste)

Serving
Shredded cheese (Monterey Jack or pepper jack)
Sour cream
Extra jalapeño slices
Lime wedges
Tortilla chips or strips

Preparation

  • Dice the onion and jalapeño, removing the seeds for milder heat.
  • Mince the garlic and chop the cilantro if using.
  • Drain and rinse the white beans.
  • Soften the cream cheese so it melts smoothly later.
  • Shred the cooked chicken if not already prepared.

Cooking

  • Heat olive oil and butter in a large pot over medium heat.
  • Add onion and jalapeño and sauté until softened and fragrant.
  • Stir in garlic and cook briefly until aromatic, being careful not to brown.
  • Sprinkle in Cajun seasoning, cumin, smoked paprika, salt, and pepper.
  • Stir well so the spices coat the vegetables and toast slightly to deepen flavor.
  • Add shredded chicken, green chiles, and white beans.
  • Pour in the chicken broth and bring everything to a gentle simmer.
  • Stir in the cream cheese until fully melted and incorporated.
  • Add the heavy cream and continue simmering until the chili thickens and becomes creamy.
  • Keep heat low to avoid boiling once the dairy is added.
  • Stir in fresh cilantro at the end and adjust seasoning or spice level to taste.

Serving

  • Ladle the hot chili into bowls.
  • Top with shredded cheese, sour cream, jalapeño slices, or tortilla strips.
  • Add a squeeze of fresh lime for brightness if desired.
  • Serve immediately while warm and creamy.