Cajun White Chicken Chili

This creamy, spicy chili brings the bold flavors of Cajun cooking to a comforting white chicken chili. It’s hearty, flavorful, and perfect for a cozy meal.

Ingredients

Proteins:

• 1 lb andouille sausage, sliced

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables:

• 1 cup diced onion

• 1 cup diced celery

• 1 cup diced bell pepper

• 1 jalapeño, seeded and diced

• 4 cloves garlic, minced

Broth & Beans:

• 4 cups chicken broth

• 2 cans (15 oz each) white beans, drained and rinsed

• ½ cup salsa verde

Seasonings:

• 2 teaspoons Cajun seasoning, divided

• 1 teaspoon ground cumin

• Salt and black pepper, to taste

Creamy Base:

• 1 tablespoon butter

• ½ cup sour cream

• ¼ cup grated Parmesan cheese

Garnishes:

• Fresh lime juice

• Chopped fresh cilantro or parsley

• Sliced green onions

Instructions

1. Season & Brown Meats: Season chicken with 1 teaspoon Cajun seasoning, salt, and pepper. In a large Dutch oven or pot, brown andouille sausage over medium-high heat until crispy (about 5-7 minutes). Remove with slotted spoon, leaving drippings in pot. Add chicken to the same pot and cook until browned (about 5 minutes). Remove and set aside with sausage.

2. Sauté Vegetables: In the same pot, melt butter. Add onion, celery, bell pepper, and jalapeño. Cook until softened (about 6-8 minutes). Add garlic and cook until fragrant (about 1 minute).

3. Build Chili Base: Sprinkle remaining 1 teaspoon Cajun seasoning and cumin over vegetables. Stir to coat. Pour in chicken broth, scraping up any browned bits from bottom of pot. Add salsa verde and stir to combine.

4. Simmer: Return sausage and chicken to pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until chicken is cooked through and tender.

5. Add Beans & Cream: Stir in white beans and cook until heated through (about 5 minutes). Remove from heat and stir in sour cream and Parmesan until smooth and creamy.

6. Serve: Ladle into bowls and garnish with fresh lime juice, cilantro or parsley, and green onions.

Helpful Tips

• Spice Control: For milder chili, use mild andouille and reduce Cajun seasoning. For spicier, add extra jalapeño or a dash of hot sauce.

• Bean Options: Great Northern, cannellini, or navy beans all work well.

• Chicken Variation: You can use chicken breasts instead of thighs for a leaner option.

• Make Ahead: This chili tastes even better the next day as flavors meld. Store in refrigerator for up to 4 days.

• Serving Suggestions: Excellent with cornbread, over rice, or with tortilla chips for dipping.

This rich, creamy chili with its bold Cajun flavors is sure to become a favorite for chilly nights and game day gatherings!