Cajun White Chicken Chili

Introduction

Bring the flavors of Louisiana to your table with this Cajun White Chicken Chili! This creamy and spicy dish is a comforting blend of tender chicken thighs, smoky andouille sausage, and hearty white beans. Infused with Cajun spices, jalapeño heat, and a rich, creamy base, it’s the perfect meal for chilly evenings. Whether you’re cooking for a family dinner or entertaining guests, this recipe delivers warmth, flavor, and satisfaction in every spoonful.

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 and 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 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

Preparation

Step 1: Sauté the Meats
Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and sauté for about 5-7 minutes until browned. Remove the sausage and set aside. In the same pot, add the chicken pieces. Season with 1 teaspoon of Cajun seasoning. Cook until the chicken is browned and cooked through, about 5 minutes. Remove and set aside with the sausage.

Step 2: Sauté the Vegetables
Melt 1 tablespoon of butter in the same pot over medium heat. Add the diced onion, celery, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the minced garlic, remaining 1 teaspoon of Cajun seasoning, and ground cumin. Cook for 1-2 minutes until the spices are fragrant.

Step 3: Build the Soup
Pour in the chicken broth and stir well to combine. Add the white beans and salsa verde, mixing thoroughly. Return the cooked sausage and chicken to the pot. Stir to combine all ingredients. Bring the soup to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld beautifully.

Step 4: Add Creaminess
Remove the pot from heat. Stir in the sour cream and grated Parmesan cheese until fully incorporated. This will create a rich, creamy consistency that balances the spice.

Step 5: Serve
Ladle the chili into bowls. Squeeze fresh lime juice over each serving for brightness. Garnish with chopped cilantro or parsley and sliced green onions. Serve warm and enjoy!

Variations

• Seafood Twist Replace chicken with shrimp for a seafood version of this dish. Add the shrimp during the last 5 minutes of cooking to prevent overcooking.
• Vegetarian Option Omit the chicken and sausage and add an extra can of white beans, along with diced zucchini or mushrooms, for a plant-based version.
• Extra Heat Add a dash of cayenne pepper or a few dashes of hot sauce for a spicier kick.

Cooking Notes

• Consistency If you prefer a thicker chili, mash some of the white beans before adding them to the soup.
• Sausage Alternatives If andouille sausage isn’t available, you can substitute smoked sausage or chorizo for a similar smoky flavor.
• Cajun Seasoning Adjust the amount of Cajun seasoning based on your spice tolerance.
• Broth Quality Use a high-quality chicken broth for the best flavor.

Serving Suggestions

Pair this chili with warm crusty bread, garlic toast, or cornbread to soak up the creamy broth. Add a simple side salad with a tangy vinaigrette to balance the richness of the chili. Serve alongside tortilla chips for dipping.

Tips

Dice the vegetables uniformly to ensure even cooking. Cook the meats in batches if needed to avoid overcrowding the pot, which can prevent browning. Let the soup simmer slowly to allow the flavors to develop fully. Garnish generously—fresh herbs and lime juice enhance the chili’s flavor profile beautifully.

Time Breakdown

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Nutritional Information (approx. per serving)

Calories: 320
Protein: 25g
Sodium: 800mg

FAQs

Can I make this chili ahead of time?
Absolutely! This chili tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3 days.

Can I freeze this chili?
Yes! Allow the chili to cool completely, then store in a freezer-safe container for up to 3 months. Reheat gently on the stovetop or in the microwave.

Is there a substitute for salsa verde?
You can use green enchilada sauce or a mix of pureed tomatillos and lime juice as a substitute.

Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, though thighs tend to stay juicier and more tender in soups.

Conclusion

This Cajun White Chicken Chili is the ultimate comfort food, blending smoky, spicy, and creamy flavors in one hearty bowl. Whether you’re feeding a crowd or meal-prepping for the week, this dish is easy to make and sure to impress. Garnished with lime juice and fresh herbs, it’s a meal that will leave everyone asking for seconds. Try it today and bring a little Louisiana spice to your kitchen!