Cajun White Chicken Chili Recipe
30-Minute Comfort Meal Chili.
A quick and creamy white chicken chili with a zesty Cajun kick, ready in under 30 minutes.
I remember one drizzly Tuesday, I was craving chili but wanted something different from the classic red tomato kind. I had some cream cheese in the fridge needing a purpose, and a jar of Cajun seasoning from a trip. I just started adding things to the pot. When that cream cheese melted into the broth and created this velvety, rich base... wow. It was one of those happy kitchen accidents. Now, it’s the recipe my family asks for the second the weather turns cool.
Why This Will Be Your New Favorite Chili
- •It’s a one-pot meal, which means cleanup is so simple.
- •Ready in 30 minutes. A true weeknight wonder.
- •The cream cheese makes it unbelievably rich and comforting.
- •It's a beautiful twist on traditional chili.
- •Perfectly balanced—creamy, savory, with a gentle Cajun warmth.
- •Uses simple, easy-to-find ingredients.
My sister made this for us last weekend, and I couldn't believe it was ready in 30 minutes. It tastes like it simmered all day long! That creamy texture with the Cajun spice is just perfect. I had to get the recipe.
Essential Ingredient Guide
- Cream Cheese: This is the secret. Use a full-fat block for the best, creamiest texture. Letting it soften on the counter first helps it melt into the chili so smoothly.
- Rotisserie Chicken: Honestly, this is my favorite shortcut. It saves so much time and adds a wonderful flavor. Just shred it up and it's ready to go.
- Cajun Seasoning: This brings all the flavor. Brands can vary in spice and saltiness, so start with a little less and add more to your liking. It's the heart of the dish.
Complete Cooking Process
- Sautéing the onion and garlic first builds a lovely, aromatic foundation for the chili. This simple step makes a huge difference.
- Once the aromatics are soft, you'll add the broth, seasonings, chicken, and beans. Let it all simmer together so the flavors can get to know each other.
- The final, magical step. Stirring in the softened cream cheese transforms the chili into something velvety and rich. Just keep stirring until it's perfectly smooth.
Common Questions
→Is this chili very spicy?
Not at all, it's more warm and flavorful than spicy-hot. The creaminess really mellows the heat. You can always control the spice level by adjusting the amount of Cajun seasoning you use.
→Can I make this in a slow cooker?
Yes, absolutely. Sauté the onion and garlic on the stove first, then add everything except the cream cheese to the slow cooker. Cook on low for 4-6 hours. Stir in the cream cheese during the last 30 minutes until melted.
→What kind of beans are best for white chili?
I love using Great Northern beans because they are so soft and creamy. Cannellini beans work beautifully too. You could even use a mix of both!
→Can I use something other than cream cheese?
The cream cheese is really key to the texture and flavor. You could try stirring in a cup of heavy cream or half-and-half at the end, but it won't have the same tangy thickness.
Cajun White Chicken Chili Recipe
Quick and easy cajun white chicken chili recipe. Ready in under 30 minutes! Chicken, beans, cajun seasoning and cream cheese.
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
Chili Base
- 011 tbsp olive oil
- 021 medium yellow onion, chopped
- 033 cloves garlic, minced
- 044 cups low-sodium chicken broth
- 052 (4 oz) cans diced green chiles, undrained
Main Ingredients
- 013 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 022 (15 oz) cans Great Northern or Cannellini beans, rinsed and drained
- 031 (15 oz) can corn, drained
- 048 oz block cream cheese, softened and cubed
Seasonings
- 012 tbsp Cajun seasoning (use more or less to taste)
- 021 tsp ground cumin
- 031/2 tsp dried oregano
- 04Salt and black pepper to taste
Optional Toppings
- 01Fresh cilantro, chopped
- 02Sliced jalapeños
- 03Avocado, diced
- 04Shredded Monterey Jack cheese
- 05Tortilla strips
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
Pour in the chicken broth, diced green chiles (with their liquid), Cajun seasoning, cumin, and oregano. Stir everything together and bring to a gentle simmer.
Add the shredded chicken, drained beans, and corn to the pot. Stir to combine and let it simmer for about 10 minutes for the flavors to meld.
Reduce the heat to low. Add the cubed cream cheese. Stir gently and continuously until the cream cheese is fully melted and the chili is smooth and creamy. This takes a few minutes.
Taste the chili and season with salt and pepper as needed. Some Cajun seasonings are saltier than others, so it's good to taste first.
Ladle the chili into bowls and serve warm with your favorite toppings like fresh cilantro, avocado, or tortilla strips.
Notes & Tips
- 1If you prefer a thicker chili, you can mash about half a cup of the beans with a fork before adding them to the pot.
- 2For a little extra green, stir in a handful of fresh spinach at the end until it wilts.
- 3Feel free to use leftover turkey instead of chicken, especially after a holiday.
Tools You'll Need
- •Use a rotisserie chicken to make this recipe incredibly fast.
- •Cut the cream cheese into cubes and let it soften so it melts evenly without clumping.
- •Rinse your canned beans to remove excess sodium and starchy liquid.
- •Don't boil the chili after adding the cream cheese; keep it at a low simmer to prevent it from separating.