Cajun White Chicken Chili

I love experimenting in the kitchen, and one of my all-time favorite creations is my Cajun White Chicken Chili. It’s not your usual chili; it’s packed with layers of flavor, from tender chicken and shrimp to the smoky kick of Cajun spices. I still remember the first time I made this dish—it was a chilly evening, and I wanted something comforting but with a bold twist. As soon as I served it, the creamy texture, the slight heat from the jalapeño, and the rich aroma of andouille sausage had everyone asking for seconds. That’s the kind of recipe that makes cooking feel like magic.

Why You’ll Love This Recipe
This white chicken chili is a perfect combination of creamy and spicy, hearty yet light. The shrimp adds a delicate seafood touch, while the Cajun spices bring that distinctive Southern charm. Unlike traditional red chili, this version feels bright, flavorful, and surprisingly easy to make. It’s ideal for those nights when you crave something cozy but don’t want to spend hours in the kitchen. Plus, it reheats wonderfully, making it perfect for leftovers.

Versatile
What I love most about this chili is its versatility. You can enjoy it as a main dish with a side of cornbread, serve it over rice, or even spoon it into a baked potato for a fun twist. It works well for weeknight dinners, casual gatherings, or even a game day feast. You can adjust the spice level easily—omit the cayenne for a milder version or add extra jalapeños if you want more heat.

Budget-Friendly
Despite its luxurious taste, this recipe is surprisingly budget-friendly. Chicken breast, beans, and vegetables are staples that don’t break the bank, and a little goes a long way when combined with the flavorful Cajun seasonings. Even adding shrimp or andouille sausage doesn’t make it too expensive, and the results are restaurant-quality without the high price.

Ingredients for Cajun White Chicken Chili

• 3 tablespoons olive oil

• 1 pound boneless skinless chicken breast, cubed

• 16 ounces andouille sausage, sliced

• 1 medium white onion, diced

• 4 medium celery ribs, sliced

• 1 medium green bell pepper, diced

• 1 medium jalapeño, minced

• 4 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon cayenne pepper

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 2 (15-ounce) cans great northern beans, drained

• 1/2 pound raw shrimp, peeled and deveined

• 1/2 cup heavy cream

This combination of ingredients creates a rich, flavorful chili that’s both comforting and exciting. Each bite is a celebration of textures and spices, making it a recipe I return to again and again.

How to Make Cajun White Chicken Chili

Cooking this chili is one of my favorite ways to spend a cozy afternoon. The process is simple, but the layers of flavor make it taste like you’ve spent hours in the kitchen. I always start by gathering all my ingredients and preparing them so that cooking feels smooth and stress-free.

Step-by-Step Instructions for Making Cajun White Chicken Chili

1. Heat the Olive Oil and Cook the Chicken
   First, I heat 3 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot, I add the cubed chicken breast and sliced andouille sausage. It’s important to stir occasionally so the chicken cooks evenly and the sausage releases its smoky flavor. After about 5–7 minutes, the chicken should be lightly browned and cooked through. This initial step sets the foundation for a rich, flavorful chili.

2. Add the Vegetables
   Next, I add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cooking the vegetables for about 5 minutes softens them and brings out their natural sweetness. I stir frequently to ensure they don’t stick to the bottom and that each piece cooks evenly. The jalapeño adds a gentle heat that balances perfectly with the creamy base we’ll add later.

3. Incorporate Garlic and Spices
   After the vegetables are softened, I stir in 4 cloves of minced garlic, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of cayenne pepper, and 3 tablespoons of all-purpose flour. Cooking this mixture for 1–2 minutes helps bloom the spices, enhancing their aroma and depth. The flour also helps thicken the chili slightly, creating a creamy texture once the broth is added.

4. Add Chicken Broth and Beans
   Gradually, I pour in 4 cups of chicken broth while stirring constantly. This prevents any lumps and ensures a smooth base. I then add the drained great northern beans, which add heartiness and protein. Bringing the mixture to a gentle simmer allows the flavors to meld together. I reduce the heat and let it cook for about 10 minutes, stirring occasionally. This slow simmer is crucial—it lets the spices fully infuse into the chicken and vegetables, creating a balanced, savory flavor.

5. Add Shrimp and Cream
   Finally, I stir in 1/2 pound of raw shrimp and 1/2 cup of heavy cream. The shrimp cooks quickly, turning pink in just 2–3 minutes. Adding the cream at the end creates a silky, rich texture without overpowering the spices. I taste the chili and adjust the seasoning if needed, sometimes adding a pinch more cayenne for extra heat or a little salt to bring out the flavors.

Quick and Easy
Even with all these layers of flavor, this recipe comes together in just 40 minutes. Preparing the ingredients ahead of time makes it even faster. It’s a one-pot meal that saves time without sacrificing taste, which is why I often make it on busy weeknights or when friends drop by unexpectedly.

Customizable
One of the best things about this chili is how adaptable it is. You can swap chicken breast for thighs if you prefer juicier meat, add more vegetables for a heartier dish, or even make it spicier by including extra jalapeños or cayenne. You could replace shrimp with another seafood or even omit it for a simpler version.

Crowd-Pleasing
This chili is perfect for gatherings because it satisfies a variety of tastes. The creamy texture and smoky flavors appeal to adults, while the gentle heat can be adjusted to suit children or guests who prefer milder flavors. It’s also easy to serve alongside cornbread, rice, or a fresh salad for a complete, hearty meal that everyone will love.

With just a few simple steps, you can create a dish that feels indulgent and comforting, yet is easy enough for any night of the week. Each bite bursts with flavor, making this Cajun White Chicken Chili a go-to recipe in my kitchen.

FAQs About Cajun White Chicken Chili

Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day because the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stove.

Can I freeze it?
Yes, you can freeze this chili. However, I recommend leaving out the shrimp if you plan to freeze it. Add the shrimp fresh when reheating to maintain its texture. Freeze in a tightly sealed container for up to 2 months.

Can I make it spicier or milder?
Definitely. For more heat, add extra cayenne pepper or jalapeños. For a milder version, reduce or omit the cayenne and jalapeño. The creamy base balances the spice nicely, so you can adjust to your preference.

Can I substitute the andouille sausage or shrimp?
Yes. Turkey sausage or chicken sausage works well instead of andouille. If you don’t like shrimp, you can omit it or replace it with extra chicken.

Can I make it dairy-free?
Yes, substitute the heavy cream with coconut cream or a plant-based cream alternative. The chili will still be creamy and flavorful.

Is this chili gluten-free?
To make it gluten-free, use a gluten-free flour or cornstarch in place of all-purpose flour. This will thicken the chili without affecting the flavor.

Cajun White Chicken Chili

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I love creating meals that are both flavorful and comforting, and this Cajun White Chicken Chili is a perfect example. With tender chicken, shrimp, and a creamy, spicy base, it’s a one-pot dish that’s ideal for weeknights, gatherings, or any time you want a hearty, satisfying meal.

• Total Time: 40 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 3 tablespoons olive oil

• 1 pound boneless skinless chicken breast, cubed

• 16 ounces andouille sausage, sliced

• 1 medium white onion, diced

• 4 medium celery ribs, sliced

• 1 medium green bell pepper, diced

• 1 medium jalapeño, minced

• 4 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon cayenne pepper

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 2 (15-ounce) cans great northern beans, drained

• 1/2 pound raw shrimp, peeled and deveined

• 1/2 cup heavy cream

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Instructions

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage. Cook 5–7 minutes until chicken is browned and cooked through.

• Add diced onion, sliced celery, diced bell pepper, and minced jalapeño. Cook 5 minutes until vegetables soften, stirring frequently.

• Stir in garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook 1–2 minutes while stirring constantly.

• Gradually pour in chicken broth while stirring. Add drained beans. Bring to a simmer, then reduce heat and cook 10 minutes.

• Stir in shrimp and heavy cream. Cook 2–3 minutes until shrimp turns pink and is fully cooked. Serve hot.

Notes

• Adjust spice levels by adding or reducing jalapeño and cayenne.

• For a dairy-free option, substitute heavy cream with coconut cream or plant-based cream.

• You can omit shrimp if freezing; add fresh shrimp when reheating.

• Author: Layla
• Prep Time: 15 minutes
• Cook Time: 25 minutes