If you are craving a hearty, comforting meal with a zesty kick, this Creamy Cajun White Chicken Chili Recipe is going to become your new go-to. Imagine tender chunks of chicken and spicy andouille sausage immersed in a luscious, creamy broth enriched with white beans and layered with bold Cajun spices. It’s the perfect bowl of comfort that balances warmth, spice, and creaminess, bringing the vibrant flavors of the South right into your kitchen. Whether you’re feeding a crowd or just treating yourself, this chili offers depth, satisfying textures, and enough pizzazz for every spoonful to feel like a celebration.
Ingredients You’ll Need
This recipe depends on simple but essential ingredients that work together beautifully to create a rich and flavorful chili. Each component adds a unique element, from the smoky sausage that gives a hearty punch, to the fresh vegetables that create texture, to the creamy cheese and sour cream that soften the spice with silken smoothness.
- Oil: Helps brown the sausage and chicken for that deep, savory foundation.
- Andouille sausage: Adds a smoky, spicy flavor that defines this chili’s character.
- Chicken breasts or thighs: Seasoned with Cajun spice for tender, flavorful protein.
- Butter: Creates a luscious base for sautéing the vegetables.
- Onion, celery, bell pepper: The classic mirepoix combo that brings sweetness and crunch.
- Jalapeno pepper: Provides an extra layer of heat, finely diced for balanced spice.
- Garlic: Adds aromatic depth that elevates the flavor profile.
- Ground cumin and Cajun seasoning: These spices give the chili its distinctive Southern heat and earthiness.
- Chicken broth: The flavorful, savory liquid base.
- White beans: Rinse and drain canned beans to add creaminess and texture.
- Salsa verde: Adds a tangy, slightly zesty brightness to the dish.
- Sour cream (or crema, heavy cream, or cream cheese): Infuses the chili with its signature creamy finish.
- Parmesan cheese (or cotija): Melts in for a salty, nutty richness.
- Lime juice (optional): A fresh squeeze brightens up the bold flavors perfectly.
- Cilantro or parsley (optional): Adds a touch of freshness and color.
- Green onions (optional): Provide a mild oniony crunch as a garnish.
- Salt and pepper: Essential for seasoning to taste.
How to Make Creamy Cajun White Chicken Chili Recipe
Step 1: Brown the Sausage
Start by heating the oil in a large saucepan over medium heat. Add the andouille sausage pieces and let them cook for about 5 to 7 minutes until they develop a nice golden-brown crust. This step releases the sausage’s smoky flavor into the oil, which will infuse the entire chili. Once browned, set the sausage aside to keep that texture intact.
Step 2: Cook the Chicken
Next, season your chicken breasts or thighs with 1 teaspoon of Cajun seasoning. In the same pan, cook the chicken until it’s lightly golden on all sides, which takes around 5 to 7 minutes. This quick sear adds flavor and locks in juices before the chicken is shredded later. Remove it from the pan and set aside with the sausage.
Step 3: Sauté the Vegetables
Now, melt the butter in the pan and add diced onion, celery, bell pepper, and the finely diced jalapeno. Cook this vegetable medley for 7 to 10 minutes until everything softens and melds into a fragrant base. This blend creates the perfect foundation with a balance of sweetness, mild heat, and crunch that serves the chili beautifully.
Step 4: Season and Add Garlic
Sprinkle in the chopped garlic, ground cumin, and the additional tablespoon of Cajun seasoning. Sauté for just about a minute until the spices bloom and the garlic becomes fragrant. This short but essential step builds layers of aromatic flavor, preparing the pot for the simmering liquids.
Step 5: Add Liquids, Beans, and Meats
Pour in the chicken broth along with the rinsed and drained white beans and the vibrant salsa verde. Return the browned sausage and chicken to the pot. Bring everything to a boil to jump-start cooking, then reduce to a simmer. Let it cook gently for 15 minutes to marry the flavors and tenderize the ingredients.
Step 6: Shred the Chicken
Remove the chicken from the pot and shred it into bite-sized pieces using two forks or slice it as you prefer. Return the shredded chicken back to the chili, stirring it through to distribute evenly. This creates juicy, tender bites that soak up the spiced broth wonderfully.
Step 7: Finish with Cream and Cheese
Next, stir in the sour cream and shredded Parmesan cheese, allowing them to melt into the chili and create that signature creamy texture. For an optional pop of brightness, add lime juice, cilantro or parsley, and green onions. Finally, season with salt and pepper to taste, adjusting until every spoonful sings with balance and flavor.
How to Serve Creamy Cajun White Chicken Chili Recipe
Garnishes
Garnishes not only add an extra layer of flavor but also a lovely splash of color and texture contrast. I love sprinkling freshly chopped cilantro and thinly sliced green onions to brighten the bowl visually and add a fresh, herbal note. A little extra Parmesan or a dollop of sour cream on top helps to mellow the heat beautifully.
Side Dishes
This chili is hearty enough to stand on its own, but pairing it with warm cornbread or garlic bread makes for an unbeatable comfort meal. A crisp green salad with a citrus vinaigrette can also offer a refreshing balance to the rich creaminess of the chili.
Creative Ways to Present
Serve this chili in bread bowls or alongside tortilla chips for a fun, casual presentation. You can also spoon it over cooked rice or creamy grits for a Southern-inspired twist. For an extra indulgent meal, sprinkle some shredded cheddar cheese and jalapeno slices on top before serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chili into airtight containers and keep it in the refrigerator. It stays fresh and flavorful for up to 3 to 4 days, making it a fantastic option for meal prep or to reheat for a quick weeknight dinner.
Freezing
This Creamy Cajun White Chicken Chili Recipe freezes beautifully. Store portions in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It can last up to 3 months frozen without losing much in texture or taste, ready for whenever you want a warm, satisfying meal.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm gently on the stovetop over medium heat or in the microwave. Stir occasionally to redistribute the creaminess and ensure even heating. If the chili thickens too much, add a splash of chicken broth or water to loosen it back up.
FAQs
Can I use a different type of sausage?
Absolutely! While andouille sausage gives the chili its classic smoky Cajun flare, you can substitute with smoked kielbasa, chorizo, or even a milder sausage if you prefer less heat. Just keep in mind that the flavor profile will shift slightly.
Is this recipe very spicy?
The heat level is moderate thanks to the Cajun seasoning and jalapeno, but you can easily adjust it to your liking by reducing or omitting the jalapeno or choosing a milder Cajun blend. The creamy base also helps mellow the spice nicely.
Can I make this chili vegetarian?
Sure! Skip the sausage and chicken and add extra beans, diced potatoes, or sautéed mushrooms for hearty protein substitutes. Use vegetable broth instead of chicken broth and adjust seasonings to maintain that flavorful Cajun punch.
What can I use instead of sour cream?
If you don’t have sour cream, crema, heavy cream, or cream cheese are wonderful alternatives that add similar creaminess. Greek yogurt can also work but add it off the heat to avoid curdling.
How thick is the chili supposed to be?
This chili has a creamy, stew-like consistency that’s thicker than soup but still spoonable and slightly saucy. If it gets too thick after resting, just stir in a bit of broth to reach your preferred texture.
Final Thoughts
Making this Creamy Cajun White Chicken Chili Recipe is like wrapping yourself in a warm, flavorful hug that satisfies on every level. Its rich creaminess balanced with bold Cajun spices and fresh ingredients makes it truly special and endlessly comforting. I can’t wait for you to try it and discover just how easy and rewarding a homemade chili like this can be. Trust me, once you taste it, you’ll be making it again and again for friends and family.
Print
Creamy Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American (Cajun/Creole)
Description
This Creamy Cajun White Chicken Chili is a rich and flavorful dish featuring tender chicken and smoky andouille sausage simmered with white beans, vegetables, and a blend of Cajun spices. Finished with a creamy touch of sour cream and Parmesan cheese, it offers a perfect balance of heat, creaminess, and zesty freshness, making it an ideal meal for chilly evenings or casual gatherings.
Ingredients
Meat and Poultry
- 1 pound andouille sausage, sliced or diced
- 1 pound boneless and skinless chicken breasts or thighs, seasoned with 1 teaspoon Cajun seasoning
Vegetables and Aromatics
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 jalapeno pepper, finely diced
- 4 cloves garlic, chopped
Liquids and Dairy
- 1 tablespoon oil
- 1 tablespoon butter
- 4 cups chicken broth
- 1/2 cup salsa verde
- 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
Pantry and Spices
- 1 teaspoon ground cumin
- 1 tablespoon Cajun seasoning
- 2 (14.5 ounce) cans white beans, rinsed and drained
- 1 tablespoon lime juice (optional)
- 2 tablespoons cilantro (or parsley), chopped (optional)
- 2 green onions, thinly sliced (optional)
- Salt and pepper to taste
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 heated oil and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- Cook the chicken. Season the chicken breasts or thighs with 1 teaspoon Cajun seasoning. In the same pan, cook the chicken until lightly golden brown on all sides, about 5-7 minutes. Remove and set aside.
- Prepare vegetable mixture. Melt 1 tablespoon of butter in the pan. Add diced onion, celery, bell pepper, and finely diced jalapeno pepper. Cook, stirring occasionally, until the vegetables are tender, about 7-10 minutes.
- Season and sauté aromatics. Add the chopped garlic, 1 teaspoon ground cumin, and 1 tablespoon Cajun seasoning to the vegetables. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add broth and beans. Pour in 4 cups of chicken broth along with the rinsed and drained white beans, 1/2 cup salsa verde, cooked sausage, and cooked chicken. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes to meld the flavors.
- Shred the chicken. Remove the chicken pieces from the pot and shred using two forks or slice thinly. Return the shredded chicken to the chili pot.
- Finish the chili. Stir in 1/2 cup sour cream and 1/4 cup grated Parmigiano Reggiano to create a creamy texture. Allow the cheese and sour cream to melt thoroughly. Optionally, stir in 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and thinly sliced green onions. Season with salt and freshly ground black pepper to taste.
Notes
- For less heat, omit the jalapeno or remove seeds before dicing.
- You can substitute chicken thighs for breasts for more moist and flavorful meat.
- If you prefer, use crema, heavy cream, or cream cheese instead of sour cream for different creamy texture variations.
- This recipe can be made a day ahead; flavors deepen and improve after resting overnight.
- Serve with cornbread, tortilla chips, or over rice for a complete meal.
