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
Scale
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.
