When the winter wind howls outside, nothing beats a warm bowl of soup. This Easy Cajun White Chicken Chili is exactly what your family needs tonight. It is creamy, slightly spicy, and so incredibly satisfying. You can have this hearty meal on the table in under an hour.
Cooking for your loved ones should feel like a joy, not a chore. This recipe delivers big, bold flavors with very little effort. It is the perfect way to bring everyone together around the table. Let the warm aroma of Cajun spices fill your home today.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter weeknights. You only need one pot, which means minimal cleanup later. It combines the comfort of white beans with a zesty Cajun kick. The texture is thick, rich, and wonderfully velvety.
Beginners will love how simple the steps are to follow. It is a budget-friendly way to feed a hungry crowd. Your kids will enjoy the mild heat and creamy sauce. This comfort food staple will quickly become a regular in your rotation.
Simple Cooking Steps
Making this chili is straightforward and very rewarding. You start by browning the chicken to lock in the juices. Then, you sauté the fresh vegetables until they are soft. Everything simmers together to let the flavors meld perfectly.
The magic happens when you stir in the cream cheese. It melts into the broth to create a luxurious base. Even if you are new to cooking, you can do this. It is a foolproof method for a delicious dinner.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh vegetables adds a lovely brightness to the dish.
- 2 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cans (15.5 oz) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups low-sodium chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 4 oz cream cheese, softened and cubed
- 0.5 cup heavy cream
- Salt and black pepper to taste
Step-by-Step Directions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add diced chicken and cook until browned, about 5 to 7 minutes.
- Add onion and bell pepper and sauté for 4 minutes until softened.
- Stir in garlic, Cajun seasoning, cumin, and oregano; cook for 1 minute.
- Pour in chicken broth, white beans, and green chilies. Bring to a boil.
- Reduce heat to low and simmer uncovered for 15 minutes.
- Stir in cubed cream cheese and heavy cream until smooth.
- Simmer for 5 more minutes until the chili reaches desired thickness.
- Season with salt and pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this chili hot in large, deep bowls. Top each serving with a sprinkle of fresh cilantro or chives. A squeeze of lime juice adds a nice tang. You can also add crushed tortilla chips for a crunch.
Pair this meal with a side of warm cornbread. It is perfect for dipping into the creamy sauce. Set the table, light a candle, and enjoy a cozy night. This is pure comfort in every single bite.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. The flavors actually improve overnight as they sit. Reheat gently on the stove over low heat.
You can also use a microwave for a quick lunch. If the chili gets too thick, add a splash of broth. I do not recommend freezing this due to the dairy. Enjoy it fresh for the best creamy texture.
Recipe Tips for Best Results
- Don’t skip browning the chicken for the best flavor.
- Ensure your cream cheese is softened before adding it.
- Use a low-sodium broth to control the saltiness.
- Adjust the Cajun seasoning if you prefer less spice.
- For a snow day, double the batch for easy leftovers.
- Stir gently to keep the beans from breaking apart.
- Add a handful of corn for extra sweetness and color.
Easy Flavor Ideas
- Swap the chicken for turkey for a post-holiday meal.
- Use black beans instead of white beans for a twist.
- Add a dash of hot sauce for extra Cajun heat.
- Stir in some spinach at the end for added greens.
Common Questions
Can I make this ahead of time?
Yes, you can make it a day early. Just reheat it slowly so the cream does not separate. It is great for stress-free entertaining.
Is this chili very spicy?
It has a mild to medium kick from the spices. You can use a mild Cajun blend if needed. The cream cheese helps balance the heat perfectly.
Can I use rotisserie chicken?
Absolutely, that is a great time-saving shortcut. Just add the shredded chicken when you add the broth. It makes this even faster to prepare.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Easy Cajun White Chicken Chili
Ingredients
- 2 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic , minced
- 2 cans (15.5 oz) cannellini beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups low -sodium chicken broth
- 2 tbsp Cajun seasoning
- 1 tsp ground cumin
- 0.5 tsp dried oregano
- 4 oz cream cheese, softened and cubed
- 0.5 cup heavy cream
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add diced chicken and cook until browned on all sides, approximately 5 to 7 minutes.
- Add onion and bell pepper to the pot and sauté for 4 minutes until softened.
- Stir in garlic, Cajun seasoning, cumin, and oregano; cook for 1 minute until fragrant.
- Pour in chicken broth, white beans, and green chilies. Bring the mixture to a boil.
- Reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
- Stir in the cubed cream cheese and heavy cream, whisking gently until the cheese is completely melted and the sauce is smooth.
- Simmer for an additional 5 minutes until the chili reaches the desired thickness.
- Season with salt and pepper to taste and serve immediately.
