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Cajun White Chicken Chili

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Warm up with this flavorful Cajun White Chicken Chili! Packed with tender chicken, smoky andouille sausage, creamy goodness, and just the right amount of spice, this chili is the perfect comfort food. Whether you’re hosting a party or enjoying a cozy meal at home, this easy-to-make dish will surely become a favorite!

Ingredients

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  1. Proteins:
    • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
    • 1 lb andouille sausage, sliced

    Vegetables:

    • 1 cup diced onion
    • 1 cup diced celery
    • 1 cup diced bell pepper
    • 1 jalapeño, seeded and diced (or keep seeds for extra spice)
    • 4 cloves garlic, minced

    Broth and Beans:

    • 4 cups chicken broth
    • 2 cans (15 oz each) white beans, drained and rinsed
    • ½ cup salsa verde

    Seasonings:

    • 2 tsp Cajun seasoning, divided
    • 1 tsp ground cumin
    • Salt and pepper, to taste

    Creamy Base:

    • 1 tbsp butter
    • ½ cup sour cream
    • ¼ cup grated Parmesan cheese

    Garnishes:

    • Fresh lime juice
    • Chopped fresh cilantro or parsley
    • Sliced green onions

Instructions

  • Sauté the Meats:
    Heat 1 tbsp oil in a large Dutch oven over medium heat. Cook andouille sausage until browned, about 5–7 minutes. Remove and set aside.
    Add chicken to the same pot, season with 1 tsp Cajun seasoning, and cook until browned and fully cooked. Remove and set aside with the sausage.
  • Cook the Vegetables:
    Melt 1 tbsp butter in the pot. Add onion, celery, bell pepper, and jalapeño. Sauté for 5 minutes, or until softened.
    Stir in garlic, the remaining 1 tsp Cajun seasoning, and cumin. Cook for 1–2 minutes until fragrant.
  • Build the Soup:
    Pour in chicken broth, white beans, and salsa verde. Stir well.
    Return sausage and chicken to the pot. Simmer for 15–20 minutes to let the flavors meld together.
  • Add Creaminess:
    Remove from heat. Stir in sour cream and Parmesan cheese until the chili is smooth and creamy.
  • Serve and Garnish:
    Ladle into bowls. Add a squeeze of fresh lime juice and top with cilantro, parsley, and green onions.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.
  • Spicy Variation: Keep the jalapeño seeds for extra heat.
  • Make Ahead: This chili can be made ahead and stored in the fridge or freezer for later use.

Nutrition

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