Cajun White Chicken Chili
This Spicy Cajun White Chicken Chili blends tender chicken, smoky andouille sausage, and creamy white beans with bold Cajun spices. It’s hearty, comforting, and perfect for cozy nights or crowd-pleasing gatherings.
Equipment
- Dutch oven
- Cutting board
- Knife
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs chopped small
- 1 lb andouille sausage cut into rounds
- 4 cloves garlic chopped
- 1 jalapeño diced, seeds removed
- 1 cup bell pepper chopped
- 1 cup celery diced
- 1 cup yellow onion diced
- 2 cans white beans 15 oz each, rinsed and drained
- 4 cups chicken broth
- ½ cup salsa verde
- 2 tsp Cajun spice mix use half early, half later
- 1 tsp ground cumin
- ½ cup sour cream
- 1 tbsp unsalted butter
- ¼ cup Parmesan cheese grated
Garnish
- lime juice freshly squeezed
- green onions sliced
- chopped cilantro or parsley for garnish
Instructions
- Heat oil in a Dutch oven over medium heat. Add sausage rounds and brown for 5–7 minutes. Remove and set aside.
- Add chicken and half of the Cajun spice blend. Sear until cooked through and golden, about 6–8 minutes. Remove and set aside.
- Melt butter in the pot, then sauté onion, celery, bell pepper, and jalapeño for 5 minutes until softened.
- Add garlic, remaining Cajun seasoning, and cumin. Stir for 1 minute until fragrant.
- Pour in chicken broth and add white beans. Stir well, then return chicken and sausage to the pot. Bring to a boil, then reduce heat and simmer 20 minutes.
- Stir in sour cream and Parmesan cheese off the heat. Mix until smooth and creamy.
- Serve hot, garnished with green onions, cilantro, and a squeeze of lime juice.
Notes
Adjust spice levels to taste. For a dairy-free version, substitute sour cream with coconut yogurt and skip the Parmesan. This chili freezes beautifully for up to 3 months.