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!
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
Instructions
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Heat oil in a large saucepan over medium heat. Add sausage and cook for 5-7 minutes before setting aside.
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Season chicken with Cajun seasoning and cook until lightly golden brown, about 5-7 minutes, then set aside.
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In the same pan, add butter and melt. Add onion, celery, bell pepper, and jalapeno. Cook until tender, about 7-10 minutes.
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Add garlic, cumin, and Cajun seasoning. Cook for an additional minute.
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Pour in the broth, beans, salsa verde, sausage, and chicken. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Turn off heat, remove chicken, shred or slice, and return to pot.
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Stir in sour cream and Parmesan until they melt into the broth.
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Add lime juice, cilantro, and green onions. Season with salt and pepper to taste.
For Slow Cooker:
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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.
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.
