Cajun White Chicken Chili is a cozy bowl full of tender chicken, creamy beans, and just the right amount of spicy Cajun seasoning to keep things lively. It’s a perfect mix of flavors that warms you up without being too heavy, with a little kick that’s so satisfying.
I love making this chili when the weather gets cooler, and it’s become a favorite because it’s easy to put together and so comforting to eat. I usually add a handful of fresh cilantro and a squeeze of lime on top, which brightens all the flavors and makes it feel fresh and inviting every time.
When I serve this chili, I like to pair it with some crusty bread or tortilla chips for dipping. It’s great for sharing with friends or family, and everyone always asks for seconds. If you want a little extra creaminess, a dollop of sour cream or shredded cheese on top is an easy way to make it even better.
Key Ingredients & Substitutions
Chicken Breasts: They keep the chili lean and tender. If you prefer dark meat, thighs work well and stay juicy. For a quick fix, shredded rotisserie chicken is a great shortcut.
White Beans: Great Northern or cannellini beans add creaminess and heartiness. If you need low-sodium beans, rinse canned beans well or cook dried beans ahead.
Salsa Verde: This adds zing and depth without extra heat. In a pinch, mild green salsa or even a blend of tomatillos and green chilies can work.
Cajun Seasoning: It’s key for that signature spice mix. If you don’t have Cajun seasoning, try a combo of paprika, garlic powder, onion powder, cayenne, and dried herbs.
Fresh Cilantro & Green Onions: They bring brightness and a fresh finish. If you’re not a cilantro fan, parsley or green parts of scallions can substitute nicely.
How Can I Keep the Chicken Tender and Shreddable?
Cooking chicken gently is essential for tender, shred-ready meat. Follow these tips:
- Cook chicken breasts in the simmering chili broth for about 20 minutes, uncovered or partially covered. This locks in moisture.
- Don’t rush shredding—let the chicken cool slightly so it holds together better while shredding.
- Use two forks to pull the chicken apart into bite-size pieces. If you want extra tenderness, you can shred it right in the pot after removing it briefly.
Equipment You’ll Need
- Large Dutch oven or heavy-bottom pot – perfect for even cooking and simmering the chili without burning.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – essential for chopping onions, peppers, and herbs precisely.
- Two forks – perfect for shredding the cooked chicken quickly and easily.
- Measuring spoons and cups – to get the seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap chicken breasts for shredded rotisserie chicken to save time while keeping flavor.
- Add corn kernels or diced zucchini – they add a sweet crunch and extra texture.
- Mix in pepper jack cheese at the end for a creamy, slightly spicy twist.
- Stir in a splash of lime juice or a dash of hot sauce before serving to brighten up the flavors.
How to Make Cajun White Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1-1.5 lbs boneless skinless chicken breasts
- 2 (15 oz) cans white beans (Great Northern or cannellini), drained and rinsed
- 4 cups chicken broth
- 1 cup salsa verde or mild green salsa
Seasonings & Garnishes:
- 1 tsp ground cumin
- 1.5 tsp Cajun seasoning (adjust to taste)
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for extra spice)
- Salt and black pepper, to taste
- ¼ cup chopped fresh cilantro, plus more for serving
- 2 green onions, sliced, for garnish
- Sour cream, for serving
Time Needed:
This recipe takes about 10 minutes to prep and 30 minutes to cook, making it ready in around 40 minutes total. It’s a simple and quick meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper. Cook these until they soften, about 5 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell the garlic’s aroma.
2. Cook the Chicken and Add Seasonings:
Place the chicken breasts in the pot. Pour in the chicken broth and salsa verde. Stir in the ground cumin, Cajun seasoning, smoked paprika, cayenne pepper if you like spice, and some salt and black pepper to taste. Bring everything to a boil, then lower the heat and let it simmer, covered partially, for about 20 minutes until the chicken is cooked through.
3. Shred the Chicken and Add Beans:
Take the chicken breasts out and shred them using two forks. Add the shredded chicken back to the pot. Then add the drained white beans and chopped cilantro. Let the chili simmer for another 10 minutes so all the flavors come together nicely.
4. Serve and Garnish:
Give the chili a taste and adjust seasoning if needed. Scoop the chili into bowls. Top with sour cream, extra chopped cilantro, and sliced green onions for a fresh finish. Serve it with some crusty bread or tortilla chips on the side for a perfect meal.
Can I Use Frozen Chicken for This Chili?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking to ensure even cooking and shredding.
Can I Make Cajun White Chicken Chili Ahead of Time?
Absolutely! This chili tastes even better the next day after the flavors have melded. Store it in an airtight container in the fridge for up to 3 days, and gently reheat on the stove or in the microwave.
What Can I Substitute for Salsa Verde?
If you don’t have salsa verde, you can use a mild green salsa or blend tomatillos with a little jalapeño and onion for a similar flavor profile.
How Should I Store Leftovers?
Keep leftover chili in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in freezer-safe containers for up to 3 months and thaw overnight before reheating.
