Description
Spicy Cajun white chicken chili brings Louisiana’s bold flavors to your table with creamy white beans and tender chicken. Hearty seasonings and zesty peppers create a soulful bowl of comfort you’ll crave on chilly nights.
Ingredients
Scale
Meats:
- 1 pound andouille sausage, sliced or diced
- 1 pound boneless, skinless chicken breasts or thighs
Vegetables and aromatics:
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 jalapeño pepper, finely diced
- 4 cloves garlic, chopped
- 2 green onions, thinly sliced (optional)
Seasonings, Liquids, and Other Ingredients:
- 1 tablespoon oil
- 1 tablespoon butter
- 2 tablespoons Cajun seasoning
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 2 (14.5 ounces) cans white beans, rinsed and drained
- ½ cup salsa verde
- ½ cup sour cream (or crema, heavy cream, or 4 ounces cream cheese)
- ¼ cup parmesan cheese (or cotija), grated
- 1 tablespoon lime juice (optional)
- 2 tablespoons cilantro or parsley, chopped (optional)
- Salt and pepper to taste
Instructions
- Sear andouille sausage in a hot pan with oil until caramelized and crispy, developing rich brown edges. Transfer to a separate plate, preserving the flavorful drippings.
- Season chicken pieces generously with Cajun spices, then sizzle in the same pan until golden and cooked through. Remove and set aside.
- Melt butter in the pan, then introduce a vibrant medley of chopped onions, crisp celery, sweet bell peppers, and spicy jalapeños. Sauté until vegetables soften and release their aromatic essence.
- Introduce minced garlic, ground cumin, and additional Cajun seasoning, stirring quickly to prevent burning and maximize flavor intensity.
- Pour chicken broth into the pan, combining with white beans and tangy salsa verde. Reintegrate the reserved sausage and chicken, allowing the ingredients to merge and simmer.
- Reduce heat and let the chili develop depth, allowing spices to meld and liquid to slightly reduce, approximately 15 minutes.
- Carefully shred the cooked chicken into rustic, tender pieces, returning them to the bubbling mixture.
- Stir in creamy sour cream and nutty parmesan cheese until smoothly incorporated. Brighten the dish with fresh lime juice, chopped cilantro, and green onions.
- Taste and adjust seasoning with salt and pepper, ensuring a perfectly balanced flavor profile.
Notes
- Kickstart your meal prep by browning andouille sausage first, creating a rich, smoky base flavor that elevates the entire chili.
- Layer spices strategically throughout cooking to build complex, deep Cajun-inspired taste without overwhelming heat.
- Shred chicken after simmering to ensure tender, moist meat that absorbs the chili’s robust seasonings perfectly.
- Balance creamy textures by stirring in sour cream and parmesan at the end, transforming the chili into a luxurious, velvety dish.
- Customize heat levels by adjusting Cajun seasoning and jalapeño quantities to suit personal spice preferences.
- Garnish with fresh cilantro and green onions for bright, zesty finish that cuts through the chili’s richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 100 mg