If you’re craving a dish that hits all the right notes—rich, spicy, and soul-warmingly comforting—then you have to try this Creamy Cajun White Chicken Chili Recipe. This bowl of deliciousness brings together tender chicken, smoky and spicy andouille sausage, and creamy white beans, all elevated by that unmistakable Cajun seasoning punch. It’s hearty, it’s flavorful, and it’s the kind of chili that gets better with every spoonful, making it a favorite for gathering friends or cozying up on a chilly evening.
Ingredients You’ll Need
The magic of this Creamy Cajun White Chicken Chili Recipe starts with simple, fresh ingredients that each have their own starring role. From the spicy depth of andouille sausage to the brightness of lime juice and cilantro, every component adds texture, flavor, or vivid color that makes the dish pop.
- 1 tablespoon oil: Essential for browning the sausage and building that first layer of flavor.
- 1 pound andouille sausage, sliced or diced: Adds smoky heat and a hearty bite that’s classic in Cajun cooking.
- 1 pound boneless and skinless chicken breasts or thighs, seasoned with 1 teaspoon Cajun seasoning: Provides tender, juicy protein with a perfect spicy crust.
- 1 tablespoon butter: Creates a rich base to soften and flavor the vegetables.
- 1 cup onion, diced: Brings subtle sweetness and depth to the chili.
- 1 cup celery, diced: Adds delicate crunch and freshness.
- 1 cup bell pepper, diced: Offers a mild sweetness and vibrant color.
- 1 jalapeño pepper, finely diced: Delivers a bright, spicy kick—adjust according to your heat preference.
- 4 cloves garlic, chopped: Essential aromatic that rounds out the flavor profile.
- 1 teaspoon ground cumin: Adds earthy warmth for that authentic Southwestern flair.
- 1 tablespoon Cajun seasoning: The bold, spicy blend that defines this chili’s soul.
- 4 cups chicken broth: A flavorful liquid base to bring everything together.
- 2 (14.5 ounce) cans white beans, rinsed and drained: Creamy, protein-packed beans that thicken and enrich the chili.
- 1/2 cup salsa verde: Infuses a tangy brightness and a touch of zest.
- 1/2 cup sour cream (or crema, heavy cream, or 4 ounces cream cheese): The creamy element that gives this chili its signature smooth texture.
- 1/4 cup Parmigiano Reggiano (or cotija), grated: Adds a salty, nutty depth for a perfect finish.
- 1 tablespoon lime juice (optional): Brings a fresh pop that balances the richness.
- 2 tablespoons cilantro (or parsley), chopped (optional): Offers a fragrant, herbaceous punch.
- 2 green onions, thinly sliced (optional): For a mild onion crunch that livens up each bite.
- Salt and pepper to taste: To perfectly season and highlight all the flavors.
How to Make Creamy Cajun White Chicken Chili Recipe
Step 1: Heat the Oil and Cook the Sausage
Start by heating the oil in a large saucepan over medium heat. Once hot, add the sliced or diced andouille sausage. Let it cook for about 5 to 7 minutes until it’s nicely browned and the fat has rendered out, releasing that smoky aroma that sets the tone for the entire dish. Once done, remove it from the pan and set it aside to keep that wonderful crispness.
Step 2: Cook the Seasoned Chicken
Next, take your chicken—either breasts or thighs—and coat them evenly with 1 teaspoon of Cajun seasoning, which will give them just the right kick. Add the chicken to the pan and cook it until it’s lightly golden, roughly 5 to 7 minutes per side depending on thickness. When cooked through, remove the chicken and set it aside with the sausage, letting those browned bits in the pan be the base for the next steps.
Step 3: Prepare the Vegetable Mixture
Into the same pan, melt the butter to add a silky richness. Toss in the diced onion, celery, bell pepper, and jalapeño. Cook these until they soften and release their natural sweetness, about 7 to 10 minutes. This vegetable medley forms the delicious foundation that complements the creaminess and spice later on.
Step 4: Season and Sauté Aromatics
Add the chopped garlic, cumin, and the remaining tablespoon of Cajun seasoning to the softened vegetables. Stir everything together and cook just until these spices become fragrant, about a minute. This step helps to bloom the spices so their flavors fully infuse the chili.
Step 5: Add Broth, Beans, and Remaining Ingredients
Pour in the chicken broth, add the rinsed white beans, salsa verde, cooked sausage, and chicken back into the pot. Bring this mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes. This simmering melds all those wonderful ingredients into one cohesive, deeply flavorful chili.
Step 6: Shred the Chicken and Finish the Chili
Remove the chicken from the pot and shred it using two forks or slice it if you prefer larger pieces, then return it to the chili to soak up all those rich flavors. Stir in the sour cream and grated Parmigiano Reggiano until melted and fully combined, giving the chili that luscious creamy texture this recipe is known for. Finally, stir in the lime juice, chopped cilantro, and sliced green onions if using, then season the chili with salt and pepper to taste. Now it’s ready to serve!
How to Serve Creamy Cajun White Chicken Chili Recipe
Garnishes
Garnishes can totally transform your chili experience. Freshly chopped cilantro or parsley sprinkles add a refreshing herbal brightness. Sliced green onions provide a subtle crunch and fragrant punch. For an extra swirl of indulgence, a dollop of sour cream or crema on top cools down the heat perfectly. And don’t forget a wedge of lime on the side to squeeze over, enhancing all those vibrant flavors!
Side Dishes
This chili pairs beautifully with warm, crusty bread or a soft cornbread muffin to sop up every last bit. A simple green salad with a tangy vinaigrette will balance the heartiness, while some tortilla chips add fun texture and complement those southwestern flavors. If you want to keep things classic, a side of white or brown rice works wonderfully, too!
Creative Ways to Present
Serve your chili in individual bowls and top with a sprinkle of crispy fried onions or crushed tortilla chips for an inviting crunch. For a fun twist, hollow out mini bell peppers or small bread rolls and fill them with the chili, turning this dish into the star of any party spread. Or layer the chili over baked potatoes for a filling, comforting meal that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Creamy Cajun White Chicken Chili Recipe stores incredibly well in the refrigerator for up to 3-4 days. Make sure it’s cooled completely before transferring to an airtight container. The flavors continue to develop as it rests, making those leftovers just as good, if not better, than the first serving.
Freezing
If you want to keep it longer, this chili freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge to preserve the creamy texture and rich flavors before reheating gently.
Reheating
Reheat your chili slowly on the stove over low to medium heat, stirring occasionally so it heats evenly without breaking the creaminess. If the chili feels too thick after reheating, simply add a splash of chicken broth or water to bring it back to the perfect consistency. The lime juice and herbs can be refreshed just before serving to brighten things up.
FAQs
Can I use different types of sausage in this recipe?
Absolutely! While andouille sausage provides a classic smoky heat that’s perfect here, you can swap it for kielbasa, chorizo, or even a milder smoked sausage depending on your taste. Just adjust seasoning as needed!
Is this chili very spicy?
This recipe offers a nice level of heat thanks to the Cajun seasoning and jalapeño, but it’s easy to adjust. Remove the seeds from the jalapeño or reduce it entirely for a milder version. You can always add spice later with hot sauce or cayenne if you want more kick.
Can I make this chili vegetarian?
You can definitely adapt this dish by omitting the sausage and chicken and using vegetable broth instead of chicken broth. Add extra beans or hearty vegetables like mushrooms to keep it satisfying and full-bodied.
What are some good toppings for this Creamy Cajun White Chicken Chili Recipe?
Great toppings include diced avocado, shredded cheese, sour cream, chopped cilantro, green onions, or even crushed tortilla chips for crunch. These add layers of flavor and texture that elevate each bite.
Can I prepare parts of this recipe in advance?
You can dice the vegetables, season the chicken, and even cook the sausage ahead of time. Store them separately and combine everything when you’re ready to cook, which makes putting this meal together faster and easier on busy days.
Final Thoughts
This Creamy Cajun White Chicken Chili Recipe has quickly become one of those dishes I reach for when I want something comforting yet full of character. It’s the perfect balance of creamy, spicy, and hearty, with so much room to customize to your liking. Give it a try—you might just discover a new favorite that warms your heart and your kitchen!
Print
Creamy Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
- Diet: Low Fat
Description
A rich and flavorful Creamy Cajun White Chicken Chili featuring tender chicken, andouille sausage, white beans, and a medley of spices simmered to perfection. This hearty dish blends the warmth of Cajun seasoning with the creaminess of sour cream and parmesan, ideal for a comforting meal that serves six.
Ingredients
Meat and Protein
- 1 pound andouille sausage, sliced or diced
- 1 pound boneless and skinless chicken breasts or thighs, seasoned with 1 teaspoon Cajun seasoning
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 tablespoon oil
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
Liquids and Dairy
- 4 cups chicken broth
- 2 (14.5 ounce) cans white beans, rinsed and drained
- 1/2 cup salsa verde
- 1/2 cup sour cream (or crema or heavy cream or 4 ounces cream cheese)
- 1/4 cup parmigiano reggiano (Parmesan cheese) or cotija, grated
- 1 tablespoon lime juice (optional)
Instructions
- Heat the oil: In a large saucepan over medium heat, add 1 tablespoon oil and warm it up to prepare for cooking the sausage.
- Cook the sausage: Add the sliced or diced andouille sausage to the pan and cook for 5-7 minutes or until browned. Once cooked, remove the sausage from the pan and set aside.
- Cook the chicken: Season the chicken breasts or thighs with 1 teaspoon Cajun seasoning. In the same pan, cook the chicken over medium heat until lightly golden brown on both sides, about 5-7 minutes. Remove the chicken and set aside.
- Prepare the vegetable mixture: Melt 1 tablespoon butter in the pan. Add diced onion, celery, bell pepper, and finely diced jalapeno. Cook these vegetables until tender, which will take approximately 7-10 minutes.
- Season and sauté: Add chopped garlic, 1 teaspoon ground cumin, and 1 tablespoon Cajun seasoning to the vegetables. Stir and cook until fragrant, about 1 minute, to release the flavors.
- Add broth and beans: Pour in 4 cups of chicken broth, add the rinsed and drained white beans, 1/2 cup salsa verde, cooked andouille sausage, and the browned chicken. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to meld the flavors.
- Shred the chicken: Remove the chicken from the pot and shred it using two forks or slice it thinly. Return the shredded or sliced chicken to the chili pot.
- Finish the chili: Stir in 1/2 cup sour cream and 1/4 cup grated Parmesan cheese, allowing them to melt and create a creamy texture. Optionally, add 1 tablespoon lime juice, chopped cilantro, and thinly sliced green onions. Season the chili with salt and pepper to taste before serving.
Notes
- Adjust the heat level by using more or less jalapeno pepper according to your preference.
- Sour cream can be substituted with crema, heavy cream, or cream cheese for different creamy textures.
- Lime juice, cilantro, and green onions are optional but add a fresh, bright flavor to balance the richness.
- Use boneless skinless chicken thighs for more moisture and flavor, or breasts for a leaner option.
- This chili pairs well with cornbread or tortilla chips for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
