Cajun White Chicken Chili

Why You’ll Love This Recipe

Cajun White Chicken Chili brings a delightful blend of creamy, spicy, and savory elements. The andouille sausage and chicken are packed with flavor from the Cajun seasoning, while the salsa verde adds a touch of tang. The sour cream and Parmesan cheese contribute to a smooth, rich texture. Plus, the dish is easy to make and can even be cooked in a slow cooker for added convenience.

Ingredients

• 1 tablespoon oil

• 1 pound andouille sausage, sliced or diced

• 1 pound boneless and skinless chicken breasts or thighs

• 1 teaspoon Cajun seasoning

• 1 tablespoon butter

• 1 cup onion, diced

• 1 cup celery, diced

• 1 cup bell pepper, diced

• 1 jalapeno pepper, finely diced (optional)

• 4 cloves garlic, chopped

• 1 teaspoon ground cumin

• 1 tablespoon Cajun seasoning

• 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, heavy cream, or 4 ounces cream cheese)

• 1/4 cup Parmesan cheese, grated (or cotija)

• 1 tablespoon lime juice (optional)

• 2 tablespoons cilantro, chopped (optional)

• 2 green onions, thinly sliced (optional)

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the oil in a large saucepan over medium heat, then add the sausage and cook for 5-7 minutes before setting aside.

2. Season the chicken with Cajun seasoning and cook until lightly golden brown, about 5-7 minutes, before setting aside.

3. In the same pan, add butter and let it melt. Add the onion, celery, bell pepper, and jalapeno, cooking until tender, about 7-10 minutes.

4. Add garlic, cumin, and Cajun seasoning, and cook for an additional minute.

5. Pour in the broth, beans, salsa verde, sausage, and chicken. Bring to a boil, reduce the heat, and simmer for 15 minutes.

6. Turn off the heat, remove the chicken, shred or slice it, and return it to the pot.

7. Stir in sour cream and Parmesan cheese until they melt into the broth.

8. Add lime juice, cilantro, and green onions, then season with salt and pepper to taste.

For Slow Cooker: Follow steps 1-4, then add everything up to the salsa verde to the slow cooker. Cook on low for 6-10 hours or high for 2-4 hours. Continue with steps 6-8.

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 45 minutes

• Total time: 1 hour

Variations

• Spice level: Adjust the heat by omitting or replacing the jalapeno with a milder pepper like poblano or a hotter pepper like serrano.

• Add corn: For a heartier chili, add 1 cup of corn at the end.

• Dairy-free: Swap sour cream and Parmesan cheese for dairy-free alternatives like cashew cream or a dairy-free cheese.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat on the stove over low heat, adding a splash of broth if it’s too thick. Alternatively, microwave in 30-second intervals, stirring in between.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier, more flavorful option. They will work perfectly in this recipe.

How can I make this recipe spicier?

Increase the amount of jalapeno or add some hot sauce to the chili for extra heat.

Can I use another type of sausage?

Yes, if you don’t have andouille sausage, you can substitute it with any other smoked sausage or even chorizo for a different flavor profile.

Can I freeze this chili?

Yes, this chili freezes well. Store in an airtight container or freezer bag for up to 3 months.

What can I use instead of sour cream?

You can replace sour cream with heavy cream, crema, or cream cheese for a similar creamy texture.

Can I make this in the slow cooker?

Yes! Follow the slow cooker instructions above, and you can enjoy the convenience of cooking it all in one pot.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, but always check the labels of any store-bought ingredients to confirm.

Can I make this vegetarian?

Yes, you can make a vegetarian version by omitting the sausage and chicken, and replacing the chicken broth with vegetable broth.

How can I thicken the chili?

If you prefer a thicker chili, you can mash some of the beans or add a tablespoon of cornstarch mixed with water.

Can I add other vegetables?

Yes, feel free to add vegetables like carrots, zucchini, or spinach for more variety.

Conclusion

This Cajun White Chicken Chili is a rich and flavorful dish that blends the creamy texture of white chili with the bold spices of Cajun cuisine. It’s easy to make, adaptable, and perfect for any occasion. Whether you choose to make it on the stove or in the slow cooker, this comforting chili is sure to become a family favorite.

Cajun White Chicken Chili

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Soup, Chili
• Method: Stovetop, Slow Cooker
• Cuisine: Cajun, Southern
• Diet: Gluten Free

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Description

This Cajun White Chicken Chili combines creamy white chili with bold Cajun flavors, featuring smoky andouille sausage, tender chicken, and a blend of spices. The dish is rich in texture thanks to sour cream, Parmesan cheese, and white beans, with a bright kick from lime juice and cilantro. Perfect for chilly days, this easy-to-make recipe can be cooked on the stove or in a slow cooker. Add corn or make it dairy-free for variations. A great choice for a hearty, comforting meal!

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Ingredients

1 tablespoon oil

1 pound andouille sausage, sliced or diced

1 pound boneless and skinless chicken breasts or thighs

1 teaspoon Cajun seasoning

1 tablespoon butter

1 cup onion, diced

1 cup celery, diced

1 cup bell pepper, diced

1 jalapeno pepper, finely diced (optional)

4 cloves garlic, chopped

1 teaspoon ground cumin

1 tablespoon Cajun seasoning

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, heavy cream, or 4 ounces cream cheese)

1/4 cup Parmesan cheese, grated (or cotija)

1 tablespoon lime juice (optional)

2 tablespoons cilantro, chopped (optional)

2 green onions, thinly sliced (optional)

Salt and pepper to taste

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Instructions

1. Heat oil in a large saucepan over medium heat. Add sausage and cook for 5-7 minutes before setting aside.

2. Season chicken with Cajun seasoning and cook until lightly golden brown, about 5-7 minutes, then set aside.

3. In the same pan, add butter and melt. Add onion, celery, bell pepper, and jalapeno. Cook until tender, about 7-10 minutes.

4. Add garlic, cumin, and Cajun seasoning. Cook for an additional minute.

5. Pour in the broth, beans, salsa verde, sausage, and chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.

6. Turn off heat, remove chicken, shred or slice, and return to pot.

7. Stir in sour cream and Parmesan until they melt into the broth.

8. Add lime juice, cilantro, and green onions. Season with salt and pepper to taste.

For Slow Cooker:

• Follow steps 1-4, then add all ingredients up to salsa verde into the slow cooker. Cook on low for 6-10 hours or high for 2-4 hours. Continue with steps 6-8.

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Notes

Spice level: Adjust the heat with the amount of jalapeno used or by adding hot sauce.

Add corn for a heartier version or use dairy-free alternatives like cashew cream and dairy-free cheese for a vegan version.

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.