If you have ever craved a bowl of comfort that delivers warmth, spice, and a rich, velvety texture, then this Creamy Cajun White Chicken Chili Recipe is exactly what you need in your life. This dish combines the smoky depth of andouille sausage, tender bites of Cajun-seasoned chicken, and creamy white beans all brought together with a luscious blend of sour cream and parmesan, creating a chili that is hearty, flavorful, and utterly addictive. Whether it’s a chilly evening or a casual get-together, this recipe promises to satisfy your taste buds with every spoonful.
Ingredients You’ll Need
This recipe keeps things wonderfully simple by using ingredients that complement each other perfectly, lending vibrant color, texture, and bold flavors that are essential for the Creamy Cajun White Chicken Chili Recipe.
- 1 tablespoon oil: For sautéing and bringing out the sausage’s deep flavor.
- 1 pound andouille sausage, sliced or diced: Adds smoky richness and a perfect Cajun kick.
- 1 pound boneless, skinless chicken breasts or thighs: The tender protein base, seasoned generously with Cajun seasoning.
- 1 teaspoon cajun seasoning: Enhances the chicken with authentic Cajun spice.
- 1 tablespoon butter: Introduces creamy richness to the vegetable sauté.
- 1 cup onion, diced: Brings natural sweetness and texture.
- 1 cup celery, diced: Adds subtle aromatic crispness and balance.
- 1 cup bell pepper, diced: Contributes color and gentle sweetness.
- 1 jalapeno pepper, finely diced: For that perfect touch of heat that wakes up the palate.
- 4 cloves garlic, chopped: Infuses the chili with savory depth.
- 1 teaspoon ground cumin: Offers earthiness and warmth.
- 1 tablespoon cajun seasoning: Piled on for a bold, spicy base in the chili.
- 4 cups chicken broth: The nourishing liquid that builds the chili’s body and flavor.
- 2 (14.5 ounce) cans white beans, rinsed and drained: Creamy texture and protein-packed base.
- 1/2 cup salsa verde: Adds a tangy, slightly smoky note to brighten the dish.
- 1/2 cup sour cream (or crema, heavy cream, or cream cheese): The secret to silky creaminess.
- 1/4 cup parmigiano reggiano, grated: Adds sharp, savory umami to intensify flavor.
- 1 tablespoon lime juice (optional): Provides fresh acidity to balance richness.
- 2 tablespoons cilantro (or parsley), chopped (optional): Adds fresh herbal brightness.
- 2 green onions, thinly sliced (optional): Introduces subtle bite and crunch.
- Salt and pepper to taste: To fine-tune all the beautiful layers of flavor.
How to Make Creamy Cajun White Chicken Chili Recipe
Step 1: Sauté the sausage
Start by heating the oil in a large saucepan over medium heat. Add the sliced or diced andouille sausage and cook until nicely browned and slightly crisp around the edges, about 5 to 7 minutes. Browning the sausage first unlocks its rich smoky flavor that will infuse the entire chili, so don’t rush this step. Once cooked, remove the sausage and set it aside carefully.
Step 2: Cook the Cajun-seasoned chicken
While the sausage rests, season your chicken breasts or thighs with 1 teaspoon of Cajun seasoning. In the same pan, cook the chicken over medium heat until it’s golden brown on the outside and mostly cooked through, about 5 to 7 minutes. The spices will create a flavorful crust that adds a robust dimension to the dish. Remove the chicken and set it aside as well for shredding a bit later.
Step 3: Sauté the vegetables
Now it’s time to build the chili’s aromatic base. Melt the butter in the pan, then add diced onion, celery, bell pepper, and finely diced jalapeno. Let these vegetables cook gently for 7 to 10 minutes until they become tender and fragrant, softening into a fragrant, colorful bed for your chili.
Step 4: Flavor with garlic and spices
Add the chopped garlic, ground cumin, and an additional tablespoon of Cajun seasoning to the vegetable mixture. Stir and cook for about a minute until the spices bloom and release their captivating aromas. This step is crucial for layering the chili’s signature bold flavors.
Step 5: Add broth, beans, salsa verde, sausage, and chicken
Pour in the chicken broth, add the rinsed and drained white beans, salsa verde, and then return the cooked sausage and chicken pieces to the pot. Bring everything to a boil, ensuring the flavors start mingling beautifully, then lower the heat and let it simmer gently for 15 minutes. This simmering allows the ingredients to meld together into a cohesive, flavorful chili.
Step 6: Shred the chicken
Remove the chicken pieces from the chili carefully and shred them with two forks or chop them into bite-sized slices. Return the shredded chicken to the pot, stirring it back in so every spoonful has tender, flavorful chicken.
Step 7: Finish with creaminess and fresh touches
Finally, add the sour cream and grated Parmigiano Reggiano to the pot. Stir gently until the cheeses melt and the chili becomes luxuriously creamy. For brightness, stir in lime juice, chopped cilantro, and sliced green onions if using. Season with salt and pepper to your taste—the final seasoning balances all the rich, spicy, and fresh elements perfectly.
How to Serve Creamy Cajun White Chicken Chili Recipe
Garnishes
A bowl of this chili is even more irresistible when topped with a sprinkle of extra shredded cheese, a dollop of sour cream, and a scatter of fresh green onions or cilantro. These garnishes add texture and fresh flavor contrasts that make each bite sing.
Side Dishes
Pair your Creamy Cajun White Chicken Chili Recipe with warm cornbread or crusty artisan bread for soaking every bit of that tasty broth. A simple green salad with a citrusy vinaigrette also complements the chili’s warm spices and creamy texture beautifully.
Creative Ways to Present
For a fun twist, serve this chili in hollowed-out mini bell peppers or small bread bowls to make the meal interactive and visually enticing. You can also offer a toppings bar featuring jalapeno slices, diced avocado, or crispy tortilla strips for guests to customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
This chili tastes even better the next day as the flavors have more time to develop. Simply transfer any leftovers into an airtight container and store in the refrigerator for up to 4 days. Be sure to give it a good stir before reheating.
Freezing
You can freeze the Creamy Cajun White Chicken Chili Recipe in portioned airtight containers for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor retention.
Reheating
Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. If the chili has thickened too much after refrigeration or thawing, simply stir in a splash of chicken broth or water to loosen it back to your preferred consistency.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While andouille sausage gives the authentic smoky Cajun flair, you can substitute with kielbasa, smoked sausage, or even chorizo depending on your taste preferences.
Is it okay to use chicken thighs instead of breasts?
Yes! Chicken thighs are actually a great choice because they stay juicy and tender, which pairs wonderfully with the creamy chili base.
Can I make this chili less spicy?
Definitely. Simply reduce or omit the jalapeno and use less Cajun seasoning to suit your heat tolerance without sacrificing flavor.
What can I use instead of sour cream?
If you want a dairy-free option, you can try crema, heavy cream, or even cream cheese to achieve the creamy, rich texture that defines this chili.
How do I adjust the thickness of the chili?
If you prefer a soupier consistency, add more chicken broth during cooking or while reheating. For thicker chili, simmer a little longer uncovered to let some liquid evaporate.
Final Thoughts
This Creamy Cajun White Chicken Chili Recipe is a personal favorite that I love sharing with friends and family because it perfectly balances bold spice, comforting creaminess, and wholesome ingredients. Try making it this weekend, and I promise it will become a staple in your meal rotation — cozy, satisfying, and packed with flavor from the very first bite.
Print
Creamy Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Description
This Creamy Cajun White Chicken Chili is a comforting and flavorful dish combining tender chicken, spicy andouille sausage, white beans, and a creamy, cheesy broth with a kick of Cajun seasoning. Perfect for a cozy dinner, it balances rich and spicy flavors with fresh herbs and a touch of lime for brightness.
Ingredients
Meat and Protein
- 1 tablespoon oil
- 1 pound andouille sausage, sliced or diced
- 1 pound boneless and skinless chicken breasts or thighs, seasoned with 1 teaspoon Cajun seasoning
Vegetables
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 jalapeno pepper, finely diced
- 4 cloves garlic, chopped
- 2 green onions, thinly sliced (optional)
- 2 tablespoons cilantro or parsley, chopped (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Liquids and Dairy
- 1 tablespoon butter
- 4 cups chicken broth
- 2 (14.5 ounce) cans white beans, rinsed and drained
- 1/2 cup salsa verde
- 1/2 cup sour cream (or crema, heavy cream, or 4 ounces cream cheese)
- 1/4 cup Parmigiano Reggiano (Parmesan cheese) or cotija, grated
- 1 tablespoon lime juice (optional)
Instructions
- Heat the oil: In a large saucepan over medium heat, add the oil and warm it up for cooking the sausage.
- Cook the sausage: Add the sliced or diced andouille sausage to the pan and cook for 5-7 minutes until browned and cooked through. Remove sausage and set aside.
- Season and cook the chicken: Season the boneless chicken breasts or thighs with 1 teaspoon Cajun seasoning. In the same pan, cook the chicken until lightly golden brown on each side, about 5-7 minutes. Remove and set aside.
- Prepare vegetable base: Melt butter in the pan and add diced onion, celery, bell pepper, and jalapeno. Cook for about 7-10 minutes until vegetables are tender.
- Season and sauté aromatics: Add chopped garlic, ground cumin, and 1 tablespoon Cajun seasoning to the vegetables. Cook together for about a minute until fragrant.
- Add broth and beans: Pour in the chicken broth, rinsed white beans, salsa verde, cooked sausage, and chicken. Bring the chili to a boil, then reduce heat and simmer for 15 minutes to combine flavors.
- Shred the chicken: Remove the chicken from the pot, shred or slice it finely, then return it to the chili.
- Finish the chili: Stir in sour cream and grated Parmesan cheese, allowing them to melt into the chili for a creamy texture. Add lime juice, cilantro or parsley, and green onions if desired. Season with salt and pepper to taste. Serve hot.
Notes
- You can substitute chicken thighs for chicken breasts to add more juiciness.
- Adjust the jalapeno amount based on your spice tolerance.
- Use crema or heavy cream instead of sour cream for a richer texture.
- Salsa verde adds tang and complexity, but mild salsa can be used if preferred.
- Garnish with fresh cilantro and green onions to brighten the dish.
- Leftovers reheat well and can be thickened by simmering uncovered.
