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

Scale

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

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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.