why make this recipe
Cajun White Chicken Chili is a great dish for many reasons. It is hearty, flavorful, and easy to make. The mix of chicken, sausage, and beans makes it filling and satisfying. Plus, the Cajun spices add a nice kick to warm you up on chilly days. This chili is perfect for gatherings, family dinners, or cozy nights in. You’ll get bright flavors and comforting textures in every bite.
how to make Cajun White Chicken Chili
Ingredients:
- 1 pound chicken thighs (boneless, skinless), chopped up small
- 1 pound andouille sausage, cut into rounds
- 4 garlic cloves, chopped
- 1 jalapeño, diced with seeds removed
- 1 cup chopped bell pepper
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 2 cans white beans (15 oz. each), rinsed and drained
- 4 cups broth made from chicken
- 1/2 cup of salsa verde
- 2 teaspoons Cajun spice mix (use half now and half later)
- A bit of salt and pepper (fresh ground is nice)
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 1 tablespoon butter (unsalted)
- 1/4 cup Parmesan, grated
- Lime squeezed over top
- Green onions, thinly sliced
- Chopped cilantro or parsley for color
Directions:
- Start by heating up a tablespoon of oil in your big Dutch oven on medium heat.
- Add the sausage rounds and let them brown for about 5 minutes. Then, move them out of the pot.
- Drop in chicken chunks and half of the Cajun blend. Sear the chicken until it’s cooked through, and then take it out with the sausage.
- While the pot is still hot, melt a spoonful of butter. Stir in the chopped onion, celery, bell pepper, and jalapeño. Let them soften for about 5 minutes, stirring occasionally.
- Add the garlic, the rest of the Cajun spice, and cumin. Cook for another minute until it smells great.
- Pour in the chicken broth, add the white beans, and mix in the salsa verde. Bring back the sausage and chicken. Let it simmer gently for 15 to 20 minutes for the flavors to blend.
- When it’s done, turn off the heat and stir in the sour cream and Parmesan until the mix is smooth and creamy.
- Spoon the chili into bowls. Top it off with a sprinkle of green onions, chopped herbs (cilantro or parsley), and squeeze a little lime over everything before serving.
how to serve Cajun White Chicken Chili
Serve the chili hot in bowls. Enjoy it with toppings like green onions, cilantro, or parsley. You can also add a squeeze of lime for extra flavor. It’s perfect with some crusty bread, rice, or corn chips on the side.
how to store Cajun White Chicken Chili
To store any leftover chili, let it cool completely first. Place it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge and reheat on the stovetop or in the microwave.
tips to make Cajun White Chicken Chili
- For a milder chili, leave out the jalapeño or use less Cajun spice.
- You can swap out the chicken thighs for chicken breast if you prefer.
- Add more vegetables like corn or zucchini for extra nutrients.
- If you want it spicier, consider adding hot sauce or more diced jalapeños.
variation
You can make this chili vegetarian by using vegetable broth and swapping the chicken and sausage for more beans or plant-based meat alternatives. Also, consider using different types of beans, like pinto or black beans.
FAQs
Q: Can I use frozen chicken for this recipe?
A: Yes, but it’s best to thaw it first for even cooking.
Q: Can I make this chili in a slow cooker?
A: Absolutely! Brown the sausage and chicken first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Q: What can I do if my chili is too thick?
A: If the chili is too thick, add a bit of broth or water until it reaches your desired consistency.
Cajun White Chicken Chili
A hearty and flavorful chili featuring chicken, sausage, and beans with a kick of Cajun spices, perfect for gatherings or cozy dinners.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound chicken thighs (boneless, skinless), chopped up small
- 1 pound andouille sausage, cut into rounds
- 4 garlic cloves, chopped
- 1 jalapeño, diced with seeds removed
- 1 cup chopped bell pepper
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 2 cans white beans (15 oz. each), rinsed and drained
- 4 cups chicken broth
- 1/2 cup salsa verde
- 2 teaspoons Cajun spice mix
- A bit of salt and pepper
- 1 teaspoon ground cumin
- 1/2 cup sour cream
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan
- Lime squeezed over top
- Green onions, thinly sliced
- Chopped cilantro or parsley for garnish
Instructions
- Heat a tablespoon of oil in a large Dutch oven on medium heat.
- Add sausage rounds and brown for about 5 minutes, then remove from the pot.
- Add chicken chunks and half of the Cajun blend, searing until cooked through, then remove.
- Melt a spoonful of butter in the pot and stir in onion, celery, bell pepper, and jalapeño. Cook until softened, about 5 minutes.
- Add garlic, remaining Cajun spice, and cumin. Cook for another minute.
- Pour in chicken broth, add white beans, and mix in salsa verde. Return sausage and chicken to the pot.
- Simmer gently for 15-20 minutes.
- Stir in sour cream and Parmesan until smooth and creamy.
- Spoon chili into bowls and top with green onions, chopped herbs, and a squeeze of lime before serving.
Notes
For a milder chili, omit jalapeño or reduce Cajun spice. This recipe can also be made vegetarian by using vegetable broth and plant-based proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Flexitarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg