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Cajun White Chicken Chili Recipe

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4.9 from 85 reviews

This hearty Cajun White Chicken Chili combines tender chicken, smoky andouille sausage, white beans, and a medley of fresh vegetables in a flavorful, creamy broth spiced perfectly with Cajun seasoning. A delicious twist on traditional chili, it’s perfect for a cozy dinner with layers of savory depth and a little kick from jalapeno and cumin.

Ingredients

Meat and Protein

  • 1 tablespoon oil
  • 1 pound andouille sausage, sliced or diced
  • 1 pound boneless and skinless chicken breasts or thighs

Vegetables and Aromatics

  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup bell pepper, diced
  • 1 jalapeno pepper, finely diced
  • 4 cloves garlic, chopped

Spices and Seasonings

  • 1 teaspoon cajun seasoning
  • 1 tablespoon cajun seasoning
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Liquids and Beans

  • 1 tablespoon butter
  • 4 cups chicken broth
  • 2 (14.5 ounce) cans white beans, rinsed and drained
  • 1/2 cup salsa verde

Dairy and Garnishes

  • 1/2 cup sour cream (or crema or heavy cream or 4 ounces cream cheese)
  • 1/4 cup parmigiano reggiano (parmesan cheese) or cotija, grated
  • 1 tablespoon lime juice (optional)
  • 2 tablespoons cilantro (or parsley), chopped (optional)
  • 2 green onions, thinly sliced (optional)

Instructions

  1. Prepare the Sausage: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the sliced andouille sausage and cook until browned and fragrant, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
  2. Cook the Chicken: Season the chicken breasts or thighs with 1 teaspoon of Cajun seasoning. Add the chicken to the pot with the sausage fat and cook until browned and cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken and set aside to cool slightly, then shred or dice it.
  3. Sauté Vegetables: Add 1 tablespoon of butter to the same pot. Stir in diced onion, celery, bell pepper, and jalapeno pepper. Cook over medium heat until the vegetables soften, about 5-7 minutes. Add chopped garlic and cook for another 1-2 minutes until fragrant.
  4. Add Spices: Stir in 1 tablespoon of Cajun seasoning and 1 teaspoon ground cumin, cooking for about 1 minute to toast the spices and deepen their flavor.
  5. Build the Chili Base: Pour in 4 cups of chicken broth, scraping the bottom of the pot to release any browned bits. Return cooked sausage and shredded chicken to the pot. Add rinsed and drained white beans and 1/2 cup salsa verde. Stir to combine and bring to a simmer.
  6. Simmer the Chili: Reduce the heat to low and simmer the chili uncovered for about 30-40 minutes, stirring occasionally, allowing flavors to meld and the chili to thicken slightly.
  7. Add Creaminess: Stir in 1/2 cup of sour cream (or your choice of crema, heavy cream, or cream cheese) and 1/4 cup grated parmigiano reggiano or cotija cheese. Stir until fully incorporated and the chili is creamy and rich.
  8. Finish and Garnish: Remove from heat and sprinkle with lime juice if using. Garnish with chopped cilantro or parsley and sliced green onions. Adjust salt and pepper to taste before serving.

Notes

  • The jalapeno pepper adds heat; remove seeds for milder flavor.
  • You can substitute chicken thighs for breasts for juicier meat.
  • Using cream cheese instead of sour cream will give a thicker, richer texture.
  • If you prefer less spice, reduce Cajun seasoning amounts.
  • Serve with cornbread or tortilla chips for a complete meal.
  • Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.

Find it online: https://mealoria.com/cajun-white-chicken-chili-recipe/