Description

This Cajun White Chicken Chili brings a bold Southern twist to a cozy classic. It’s creamy, hearty, and packed with juicy shredded chicken, white beans, sweet corn, and a spicy Cajun kick. It’s easy to make in one pot and perfect for game day, chilly nights, or anytime you want something comforting with a little heat.

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 1/2 teaspoons Cajun seasoning (more to taste)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15 oz) cans white beans, drained and rinsed
1 1/2 cups frozen or canned corn (drained)
1 (4 oz) can diced green chiles
2 cups cooked, shredded chicken (rotisserie works great)
3 cups chicken broth
4 oz cream cheese, softened and cubed
1/2 cup heavy cream or half-and-half
Juice of 1/2 lime
Optional toppings: chopped cilantro, sliced jalapeños, shredded cheese, tortilla strips

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion and bell pepper for 3–4 minutes until softened.
Add garlic, Cajun seasoning, cumin, paprika, salt, and pepper. Cook for another 30 seconds until fragrant.
Stir in white beans, corn, green chiles, shredded chicken, and chicken broth. Bring to a simmer.
Reduce heat and stir in cream cheese. Stir until melted and smooth.
Add heavy cream and simmer for another 5–10 minutes to let flavors meld. Add lime juice and stir.
Taste and adjust seasoning. Serve hot with your favorite toppings!

Notes

For more heat, add cayenne or extra Cajun seasoning.
To make it thicker, mash some of the beans before adding or stir in a cornstarch slurry.
Make it in a slow cooker: Combine everything except cream cheese and cream, cook on low 6–7 hours, stir in dairy at the end.