Description
This Creamy Cajun White Chicken Chili is a flavorful, comforting dish combining tender chicken, spicy andouille sausage, white beans, and a creamy, cheesy base. Infused with classic Cajun spices and fresh ingredients like jalapeno, cilantro, and green onions, this chili offers a perfect balance of spice and creaminess, ideal for a hearty dinner that serves six.
Ingredients
Meat and Dairy
- 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
- 1 tablespoon butter
- 1/2 cup sour cream (or crema, heavy cream, or 4 ounces cream cheese)
- 1/4 cup Parmigiano Reggiano (Parmesan cheese) or Cotija, grated
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
- 2 tablespoons cilantro or parsley, chopped (optional)
- 2 green onions, thinly sliced (optional)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 tablespoon Cajun seasoning
- 1 teaspoon Cajun seasoning (for the chicken seasoning)
- Salt and pepper to taste
Pantry
- 4 cups chicken broth
- 2 (14.5 ounce) cans white beans, rinsed and drained
- 1/2 cup salsa verde
- 1 tablespoon lime juice (optional)
Instructions
- Cook sausage: In a large saucepan over medium heat, add the oil and sausage. Cook for 5-7 minutes until browned and cooked through. Remove from the pan and set aside.
- Cook chicken: Season the boneless, skinless chicken breasts or thighs with 1 teaspoon of Cajun seasoning. In the same pan, cook the chicken until lightly golden brown, about 5-7 minutes. Remove and set aside.
- Sauté vegetables: Melt butter in the pan, then add diced onion, celery, bell pepper, and jalapeno. Cook over medium heat until vegetables are tender, about 7-10 minutes.
- Add spices and garlic: Stir in chopped garlic, ground cumin, and 1 tablespoon Cajun seasoning. Cook until fragrant, about 1 minute, stirring continuously to avoid burning.
- Simmer chili: Pour in chicken broth, add rinsed and drained white beans, salsa verde, cooked sausage, and chicken. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
- Shred chicken: Remove the chicken from the pot. Shred or slice it into bite-sized pieces, then return it to the pot.
- Add creaminess and garnish: Stir in sour cream and grated Parmigiano Reggiano, allowing the cheese to melt fully and cream the chili. Mix in optional lime juice, chopped cilantro (or parsley), and green onions. Season with salt and pepper to taste. Serve hot.
Notes
- For a milder chili, remove the seeds from the jalapeno or omit it completely.
- You can substitute sour cream with heavy cream, crema, or cream cheese for different creaminess levels.
- Use chicken thighs for a more tender and flavorful chili or chicken breasts for a leaner option.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stovetop.
- Adjust Cajun seasoning to taste for preferred spice level.
