Cajun White Chicken Chili: A Flavor-Packed Twist on a Classic
If you’re looking to spice up your traditional chili recipe, this Cajun White Chicken Chili is a must-try! Infused with bold Cajun flavors, hearty andouille sausage, and creamy white beans, this dish offers a delightful balance of heat and comfort. The addition of salsa verde, sour cream, and grated parmesan (or cotija) adds a creamy richness that makes every bite irresistible. Whether you’re whipping it up for a weeknight dinner or serving it at a gathering, this chili is sure to be a crowd-pleaser.
Ingredients:
- 1 tbsp oil
- 1 lb andouille sausage, sliced or diced
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tsp Cajun seasoning
- 1 tbsp butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 jalapeño pepper, finely diced
- 4 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tbsp Cajun seasoning
- 4 cups chicken broth
- 2 (14.5 oz) cans white beans, rinsed and drained
- ½ cup salsa verde
- ½ cup sour cream (or crema, heavy cream, or 4 oz cream cheese)
- ¼ cup parmesan cheese (or cotija), grated
- 1 tbsp lime juice (optional)
- 2 tbsp cilantro or parsley, chopped (optional)
- 2 green onions, thinly sliced (optional)
- Salt and pepper to taste
Instructions:
1. Cook the Sausage:
In a large saucepan, heat 1 tablespoon of oil over medium heat. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally until the sausage is browned. Remove from the pan and set aside.
2. Cook the Chicken:
Season the chicken breasts or thighs with 1 teaspoon of Cajun seasoning. In the same pan, cook the chicken for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables:
Add 1 tablespoon of butter to the pan. Once melted, add the onion, celery, bell pepper, and jalapeño. Sauté for 7-10 minutes until the vegetables are softened and fragrant.
4. Add Garlic and Spices:
Stir in the garlic, ground cumin, and 1 tablespoon of Cajun seasoning. Cook for about 1 minute until the garlic and spices become fragrant.
5. Build the Chili:
Pour in the chicken broth, white beans, salsa verde, and return the sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
6. Shred the Chicken:
After simmering, turn off the heat and remove the chicken from the pot. Use two forks to shred or slice the chicken into bite-sized pieces, then return it to the chili.
7. Finish the Chili:
Stir in the sour cream and grated parmesan (or cotija) until fully melted and combined. Add lime juice, cilantro, and green onions if using. Adjust seasoning with salt and pepper to taste.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
- Calories per Serving: 450 kcal
Why You’ll Love This Cajun White Chicken Chili:
- Bold Cajun Flavors: This chili is loaded with the zesty, spicy flavors of Cajun seasoning, andouille sausage, and jalapeño peppers, making it a lively and comforting dish.
- Creamy and Hearty: The addition of sour cream and parmesan adds a rich, creamy texture that complements the heat and balances the overall flavor.
- One-Pot Wonder: This chili is easy to make and only requires one pot, which means minimal cleanup and maximum flavor.
- Perfect for Any Occasion: Whether you’re serving this up for a cozy family dinner or for a crowd on game day, it’s sure to be a hit.
Tips for Success:
- Adjust the Heat: If you prefer a milder chili, you can reduce or omit the jalapeño and go easy on the Cajun seasoning. For extra heat, add more Cajun seasoning or throw in some cayenne pepper.
- Use Dark Meat: If you like your chicken extra juicy, opt for chicken thighs instead of breasts—they’ll stay moist and flavorful.
- Customize Your Toppings: This chili is delicious as is, but you can also top it with avocado, shredded cheese, or tortilla chips for extra texture and flavor.
Variations:
- Swap the Sausage: If you’re not a fan of andouille sausage, you can use smoked sausage, chorizo, or even kielbasa for a different twist.
- Make It Vegetarian: Skip the chicken and sausage, and add extra beans, vegetables, or even tofu for a hearty vegetarian version.
- Add Sweet Corn: For a bit of sweetness and texture, add a cup of sweet corn kernels to the chili while it simmers.
Serving Suggestions:
- With Cornbread: Serve this Cajun White Chicken Chili with warm cornbread or cornbread muffins on the side for the ultimate comfort meal.
- Over Rice: For a more filling meal, ladle the chili over a bowl of fluffy white or brown rice.
- With Toppings: Don’t forget to add your favorite toppings! Try sour cream, shredded cheese, diced avocado, or a squeeze of lime for added brightness.
Final Thoughts:
This Cajun White Chicken Chili is the perfect combination of comfort food and bold, spicy flavors. It’s creamy, hearty, and packed with protein from the chicken and beans, making it a complete and satisfying meal. Whether you’re looking for a cozy dinner on a cool night or a crowd-pleasing dish for a get-together, this chili is sure to become a favorite.
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Cajun White Chicken Chili
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
This Cajun White Chicken Chili blends smoky andouille sausage, tender chicken, and hearty white beans in a rich, flavorful broth. Spiced with Cajun seasoning and brightened by lime and cilantro, this dish offers a comforting yet spicy twist on traditional chili.
Ingredients
1 tbsp oil
1 lb andouille sausage, sliced or diced
1 lb boneless, skinless chicken breasts or thighs
1 tsp Cajun seasoning
1 tbsp butter
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
1 jalapeño pepper, finely diced
4 cloves garlic, chopped
1 tsp ground cumin
1 tbsp Cajun seasoning
4 cups chicken broth
2 (14.5 oz) cans white beans, rinsed and drained
½ cup salsa verde
½ cup sour cream (or crema, heavy cream, or 4 oz cream cheese)
¼ cup parmesan cheese (or cotija), grated
1 tbsp lime juice (optional)
2 tbsp cilantro or parsley, chopped (optional)
2 green onions, thinly sliced (optional)
Salt and pepper to taste
Instructions
Cook the sausage: Heat 1 tbsp of oil in a large saucepan over medium heat. Add the sliced andouille sausage and cook for 5-7 minutes until browned. Remove and set aside.
Cook the chicken: Season the chicken with 1 tsp of Cajun seasoning. In the same pan, cook the chicken until golden brown, about 5-7 minutes. Remove and set aside.
Sauté the vegetables: Add 1 tbsp butter to the pan. Once melted, add the onion, celery, bell pepper, and jalapeño. Cook until softened, about 7-10 minutes.
Add garlic and spices: Stir in the garlic, ground cumin, and 1 tbsp of Cajun seasoning. Cook for about 1 minute until fragrant.
Build the chili: Pour in the chicken broth, white beans, salsa verde, cooked sausage, and chicken. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Shred the chicken: Turn off the heat, remove the chicken, and shred or slice it. Return the chicken to the pot.
Finish the chili: Stir in the sour cream and grated parmesan until melted. Add lime juice, cilantro, and green onions, if using. Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450