Description

This Creamy Cajun White Chicken Chili recipe combines the bold flavors of andouille sausage, tender chicken, and a medley of vegetables with a creamy, cheesy finish. Slow simmered on the stovetop, this chili is a perfect blend of spicy cajun seasoning, smoky sausage, and comforting white beans, making it a hearty and flavorful dish for any occasion.

Ingredients

Scale

Meat and Protein

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

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

Spices and Seasonings

1 teaspoon ground cumin
1 tablespoon cajun seasoning
Salt and pepper to taste

Liquids and Beans

1 tablespoon butter
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)

Finishing Touches

1/4 cup parmigiano reggiano (parmesan cheese) or cotija, grated
1 tablespoon lime juice (optional)
2 tablespoons cilantro or parsley, chopped (optional)
2 green onions, thinly sliced (optional)

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Instructions

Heat the oil: In a large saucepan over medium heat, heat 1 tablespoon of oil 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 until browned and cooked through. Remove 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 until lightly golden brown on the outside, about 5-7 minutes. Remove and set aside.
Prepare the vegetable mixture: Melt 1 tablespoon of butter in the pan. Add diced onion, celery, bell pepper, and finely diced jalapeno. Cook the mixture over medium heat until the vegetables are tender, about 7-10 minutes.
Season and sauté aromatics: Add chopped garlic, ground cumin, and 1 tablespoon cajun seasoning to the vegetables. Cook for about 1 minute until fragrant, stirring frequently to avoid burning.
Add broth and beans: Pour in 4 cups of chicken broth along with the rinsed and drained white beans, 1/2 cup salsa verde, cooked sausage, and chicken. Bring the chili to a boil, then reduce the heat and let it simmer for 15 minutes to allow flavors to meld.
Shred the chicken: Remove the chicken from the pot and shred or slice it into bite-sized pieces. Return the shredded chicken to the chili pot.
Finish the chili: Stir in 1/2 cup sour cream (or crema, heavy cream, or cream cheese) and 1/4 cup grated parmigiano reggiano cheese until melted and creamy. Optionally, add 1 tablespoon lime juice, 2 tablespoons chopped cilantro or parsley, and 2 thinly sliced green onions. Season to taste with salt and pepper. Serve warm.

Notes

You can substitute boneless skinless chicken for thighs or breasts based on your preference.
The jalapeno can be omitted or reduced for less heat.
Sour cream can be replaced with crema, heavy cream, or cream cheese for different creamy textures.
Use cotija cheese instead of parmesan for a more authentic Mexican flavor.
Adding lime juice and fresh herbs at the end brightens the flavor but is optional.
This chili keeps well in the fridge for up to 4 days and tastes great reheated.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American Cajun