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
Scale
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.
