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Creamy Cajun White Chicken Chili

A hearty, creamy twist on white chili featuring Cajun spices, tender chicken, white beans, and a rich cream cheese broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American, Cajun
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 1 tbsp olive oil
  • 1 large onion diced
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 2 stalks celery diced
  • 1 medium jalapeño minced
  • 4 cloves garlic minced
The Soup
  • 3 cups cooked chicken shredded
  • 2 cans Cannellini beans 15oz each, drained
  • 1 cup corn frozen or canned
  • 1 can diced green chiles 4oz
  • 4 cups chicken broth low sodium
  • 2 tbsp Cajun seasoning
The Cream
  • 8 oz cream cheese softened, cubed
  • 0.5 cup heavy cream optional

Equipment

  • Dutch Oven or Large Pot
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion, peppers, celery, and jalapeño until soft (5-7 mins).
  2. Add garlic and Cajun seasoning. Cook for 1 minute until fragrant.
  3. Pour in chicken broth, beans, corn, green chiles, and shredded chicken. Bring to a simmer.
  4. Simmer for 15-20 minutes to let flavors meld.
  5. Reduce heat to low. Stir in cubed cream cheese until fully melted and smooth.
  6. Stir in heavy cream if using. Season with salt and pepper to taste.
  7. Serve hot topped with cheese, sour cream, and cilantro.

Notes

For a thicker chili, mash one cup of the beans before adding them to the pot, or use an immersion blender to blend a small portion of the soup before adding the chicken.