Name: Cajun White Chicken Chili
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 2 tablespoons olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 cans (15 oz each) great northern beans, drained and rinsed; 2 cups low-sodium chicken broth; 1 can (4 oz) diced green chilies; 1 cup frozen corn kernels; 1 tablespoon Cajun seasoning; 1 teaspoon ground cumin; Salt and pepper to taste; 1/4 cup chopped fresh cilantro (optional); Sour cream and shredded cheese for serving (optional)

Let Me Tell Ya About This Cajun White Chicken Chili

Okay, so before we start, a confession: I only started making Cajun White Chicken Chili because my cousin (who is probably Cajun in another life, even though we’re from Michigan) bet me I couldn’t make anything “with kick” that wasn’t a red chili. Challenge accepted. I burnt my first batch so badly the pot still smells… on chilly nights, I swear I can smell ghosts of those first chicken pieces. But once I cracked it? Boy, even my grandma calls and asks me to make my version now. And that is saying a lot. Oh, also—there was one time I accidentally used vanilla yogurt instead of sour cream for the topping. That was a wild ride. Anyway!

Why I Love This (And Maybe You Will Too?)

I make this when I’ve completely run out of regular chili energy and the weather feels like it’s whispering, “You deserve something different.” My family goes bananas for it because it’s comforting but has way more personality than the usual white bean chili (Cajun spices, people!). Plus, you get that creamy heat that sneaks up on you—not so much a fire, more of a warm hug from a very enthusiastic cousin. And, not gonna lie, it’s saved me on those “What the heck is for dinner” nights, especially after work when my motivation is mostly gone. (Though, pro tip, don’t try to chop onions when you’re half asleep. Learned that the ouchy way.)

What You’ll Need (But Don’t Overthink It)

2–3 chicken breasts, cooked & shredded (rotisserie chicken is my lazy day shortcut, but any leftover chicken works!)
1 generous tablespoon Cajun seasoning (I’ve got a jar from the local market, but brands like Slap Ya Mama work too – grandma won’t mind)
1 medium onion, chopped fine-ish (red or yellow, white onions if those are rolling in the fridge)
3 cloves garlic, minced (sometimes I use the jar stuff. Don’t tell anyone.)
1 bell pepper, diced (green for earthiness, or red if you want it sweeter. I swap in poblano here and there—love a good twist!)
2 cans white beans, drained (Great Northern or cannellini, navy beans if that’s all you got)
1 (4 oz) can diced green chilies (mild or hot, your call. I’ve used fresh jalapeno in a pinch. Just dice it up small!)
4 cups chicken broth (homemade is great; boxed is fine; I’ve used bouillon dissolved in hot water, not ashamed)
1 cup corn (frozen, fresh, or canned & rinsed—no one cares)
1/2 cup heavy cream (I sometimes use half-and-half, or honestly, once even milk. Cream’s better though.)
1/2 cup sour cream (plain Greek yogurt works if I’m out, but don’t tell grandma)
Salt and pepper to taste (I always think I use too much, but then people clean their bowls, so…)
Fresh cilantro for serving (optional, but it does look fancy)
Limes, cut into wedges (another optional one, but really brightens it up!)

How I Actually Make It (Yup, Step by Step-ish)

Start by heating a nice big soup pot (Dutch oven if you have it, but whatever is not currently in your sink works) over medium. Splash some oil in there—olive or veg—then toss in your onions and bell pepper. Let ’em get soft; 5-6 minutes will do. Don’t worry if the onions stick a wee bit—that’s where the flavor hides.
Once those are golden and fragrant, throw in your garlic and Cajun seasoning. Stir it around just 30 seconds—you’ll smell the difference, trust me.
This is where I usually sneak a taste. If it smells amazing, you’re good.
Time for chicken, beans, green chilies, and corn. Get it all in there, give a decent stir—it might look a little like you made a mistake here—just keep going.
Pour in the chicken broth, bring the whole party up to a simmer. Lower the heat; let it cook away for about 20–25 minutes, stirring every now and then. Sometimes it gets a little thick. Just splash more broth if you want it soupier—I’ve added water in a pinch and survived just fine.
Lower the heat as much as possible—now stir in cream and sour cream (or yogurt, if you’re living on the edge). Don’t let it boil hard or the dairy will get sulky and separate. Gentle heat. Season with salt, pepper, maybe a squeeze of lime if you like a little zing.
Ladle into bowls, sprinkle with bunches of chopped cilantro, crack some pepper, and serve lime wedges on the side. If you’ve got tortilla chips, pile them on; nobody ever says no to chips at my table!

Stuff I Figured Out the Hard Way (Notes)

The longer you let this simmer (without the cream and sour cream), the better it gets. Next day leftovers may actually taste superior—which never feels fair, but hey, food is funny like that.
Once I added all the cream up front and it kinda split. Now I only add it right at the end, and it’s so much richer!
If it looks lumpy after it sits? Give it a good stir and trust the process. It comes together.

The Good, The Weird, The “Nope” (Variations)

I’ve played around a bit: tossed in extra jalapenos (wowza, too much once, but a little’s good). Tried smoked sausage in place of chicken—that part actually works great (and it’s very Louisiana-mood). Swapped black beans for white: family said it was “fine,” but it looked very, very odd—don’t recommend unless it’s a kitchen cleanout day. For the vegetarians, I think jackfruit could work, honestly, but I haven’t tried it myself; if you have, let me know!

Tools I Use (Or Don’t)

A Dutch oven is ideal for the even cooking, but really, any big old pot is fine. I once used my rice cooker in a panic—it kinda worked, if you don’t need a proper simmer.
A sharpish knife makes life easier for that onion, but no one’s judging your chopping size here.
Spoon for stirring. If yours gets lost behind the stove occasionally, just use a clean spatula—trust me, you’re not alone.

Will This Even Last? (Storage)

Theoretically, this should keep in the fridge for up to 3 days in a covered container. But, honestly, in my house it barely makes it through one round. Something about how all the spices settle together overnight though… makes a mean bowl for lunch the next day—it’s even better cold, if you’re in a hurry. You can freeze it too, but reheat gently or it’ll get a bit grainy. (Still tasty though!)

Best Ways to Eat It (Serving Suggestions)

We always throw a handful of shredded cheese on top—sharp cheddar, Monterey Jack, or whatever is needing a home in the fridge.
My personal thing: a big heap of crispy tortilla strips and sometimes a dollop of guacamole if I’ve got avocados lurking about. Not traditional, but I like what I like.
If it’s really cold, serve it with warm cornbread—my uncle insists on this and, fine, he’s right.

Lessons I Learned The Annoying Way (Pro Tips)

I once tried to rush the simmer and, ugh, the beans didn’t get tender at all—it just tasted rushed. Give it the time, your future self will thank you.
Adding the dairy too soon will make it separate. I keep repeating this but only because I’ve cried over split chili one too many times.
If you’re making for a big crowd, double the recipe—but do yourself a favor and use two pots. Trust me, stirring a giant cauldron is a full-body workout.

FAQ—Your Real Questions (Really)

Is this super spicy? Actually, nope! The Cajun kick is cozy, not wild, but you can crank up the spice with more chilies if you’re that kinda reckless.
Can I use rotisserie chicken? Gosh, yes; that’s my usual. Or leftover grilled chicken, honestly. Makes it a quick fix.
What if I don’t have Cajun seasoning? You can totally make your own—just paprika, garlic powder, onion powder, dash of cayenne, bit of oregano and thyme. I peeked at this Serious Eats recipe for inspiration once. Tastes just like the jar version and makes you feel like a magician.
How thick should this chili be? Well, that’s up to you, isn’t it? I like mine kinda soupy, but if you simmer longer or mash a few beans, it gets nice and thick. My cousin likes it almost stew-thick, so everyone’s got opinions!
Can I cook this in a slow cooker? Absolutely—just do all the sautéing first, then toss into the slow cooker. Low for 4–5 hours is usually good, but on second thought, check the beans near the end in case yours run hot.

By the way, if you’re curious about more homemade chili adventures, Budget Bytes has a good white chicken chili riff—just skip the Cajun twist if you want to stick to basics. And if you ever need help chopping onions without tears, The Kitchn’s guide genuinely helped me—except I still get misty sometimes, but I think that’s normal.

Alright, if you’ve made it this far, you either seriously want to try Cajun White Chicken Chili or you just like kitchen ramblings. Either way, holler if you run into trouble—or discover a better way. I won’t take it personally. Good luck and happy cooking, friend!

Cajun White Chicken Chili