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Cajun White Chicken Chili

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Cajun White Chicken Chili is a bold and creamy twist on classic chili, featuring smoky andouille sausage, tender chicken, white beans, and a zesty Cajun kick. This protein-packed dish is comforting, flavorful, and perfect for a cozy dinner or meal prep.

Ingredients

Proteins:

  • 1 lb andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables:

  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 1 jalapeño, seeded and diced
  • 4 cloves garlic, minced

Broth & Beans:

  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • ½ cup salsa verde

Seasonings:

  • 2 teaspoons Cajun seasoning, divided
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Creamy Base:

  • 1 tablespoon butter
  • ½ cup sour cream
  • ¼ cup grated Parmesan cheese

Garnishes:

  • Fresh lime juice
  • Chopped fresh cilantro or parsley
  • Sliced green onions

Instructions

  1. Cook the Meats

    • Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
    • Add the andouille sausage, cook for 5-7 minutes until browned, then remove.
    • In the same pot, add chicken and 1 teaspoon of Cajun seasoning. Cook until browned, then remove.

  2. Sauté the Vegetables

    • Melt butter in the pot.
    • Add onion, celery, bell pepper, and jalapeño, sautéing for 5 minutes.
    • Stir in garlic, remaining Cajun seasoning, and cumin. Cook for 1-2 minutes.

  3. Build the Chili

    • Pour in chicken broth, white beans, and salsa verde. Stir well.
    • Return the cooked sausage and chicken to the pot.
    • Simmer for 15-20 minutes to meld flavors.

  4. Make It Creamy

    • Remove from heat, stir in sour cream and Parmesan cheese until smooth.

  5. Serve & Garnish

    • Ladle into bowls, squeeze fresh lime juice on top.
    • Garnish with cilantro, parsley, or green onions.

Notes

  • Spicier Option: Add extra jalapeños or cayenne.
  • Milder Option: Reduce Cajun seasoning and omit jalapeño.
  • Dairy-Free Alternative: Use coconut cream instead of sour cream and Parmesan.
  • Storage: Refrigerate for up to 4 days or freeze for 3 months.

Find it online: https://thefamilycooking.com/cajun-white-chicken-chili/