Description
This Creamy Cajun White Chicken Chili is a hearty, flavorful dish combining tender chicken, spicy andouille sausage, white beans, and a vibrant mix of vegetables simmered in a seasoned broth. Finished with a creamy touch of sour cream and parmesan cheese, this chili offers a comforting meal with a delightful Cajun kick, perfect for dinner gatherings or cozy nights in.
Ingredients
Scale
Protein and Dairy
- 1 pound andouille sausage, sliced or diced
- 1 pound boneless and skinless chicken breasts or thighs
- 1/2 cup sour cream (or crema or heavy cream or 4 ounces cream cheese)
- 1/4 cup parmigiano reggiano (parmesan cheese) (or cotija), grated
- 1 tablespoon butter
Vegetables
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 jalapeno pepper, finely diced
- 4 cloves garlic, chopped
- 2 tablespoons cilantro (or parsley), chopped (optional)
- 2 green onions, thinly sliced (optional)
Spices and Seasonings
- 1 teaspoon cajun seasoning (for chicken)
- 1 tablespoon cajun seasoning (additional)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon lime juice (optional)
Other Ingredients
- 1 tablespoon oil
- 4 cups chicken broth
- 2 (14.5 ounce) cans white beans, rinsed and drained
- 1/2 cup salsa verde
Instructions
- Heat the oil: In a large saucepan over medium heat, add 1 tablespoon of oil and warm it until shimmering.
- Cook the sausage: Add the sliced or diced andouille sausage to the pan and cook for 5-7 minutes until browned and flavorful. Remove from the pan and set aside.
- Cook the chicken: Season 1 pound of boneless, skinless chicken breasts or thighs with 1 teaspoon of Cajun seasoning. In the same pan, cook the chicken for about 5-7 minutes until lightly golden brown on the outside. Remove and set aside.
- Prepare vegetable mixture: Melt 1 tablespoon of butter in the saucepan. Add diced onion, celery, bell pepper, and finely diced jalapeno pepper. Cook the vegetables until tender, about 7-10 minutes.
- Season and sauté: Add chopped garlic, 1 teaspoon ground cumin, and 1 tablespoon additional Cajun seasoning to the vegetables, cooking for about a minute until fragrant.
- Add broth and beans: Pour in 4 cups of chicken broth, rinsed and drained white beans, 1/2 cup salsa verde, cooked sausage, and chicken. Bring the mixture to a boil, then reduce heat to simmer. Let cook gently for 15 minutes to allow flavors to meld.
- Shred the chicken: Remove the chicken pieces from the pot and shred or slice them into bite-sized pieces. Return the shredded chicken to the chili.
- Finish the chili: Stir in 1/2 cup sour cream and 1/4 cup grated parmesan cheese, allowing them to melt into the chili for a creamy texture. Optionally, stir in 1 tablespoon lime juice, chopped cilantro, and thinly sliced green onions. Finally, season with salt and pepper to taste before serving.
Notes
- Jalapeno can be adjusted or omitted based on your spice preference.
- For a richer chili, substitute sour cream with heavy cream or cream cheese.
- Andouille sausage adds authentic Cajun flavor, but you can substitute with smoked sausage if unavailable.
- Use chicken thighs for juicier meat or breasts for leaner protein.
- The lime juice and fresh herbs at the end brighten the flavors but can be skipped if desired.
