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This bold and creamy Cajun white chicken chili feels like a warm hug and will fill you up on a chilly day. Smoky sausage, juicy chicken, and the classic blend of celery, onion, and peppers create deep flavor. Creamy beans and lively Cajun spices team up for a comforting bowl with a fun kick—the kind of dinner that perks up a plain weeknight.
Honestly, I made this for the first time just tossing pantry basics together on a soggy evening. The Cajun flavors with creamy beans won everybody over—my family wanted thirds! Now it’s a go-to at our place.
Yummy Ingredients
- Salt and pepper to taste: sprinkle on little by little as you cook
- Green onions: throw these on top at the end—they stay crisp and fresh
- Lime juice and cilantro: squeeze and sprinkle for a zippy, bright finish
- Parmigiano reggiano: adds bold, nutty flavor—just a handful does it
- Sour cream or crema or cream cheese: swirl in for smooth, rich texture at the end
- Salsa verde: makes things tangy and bright—use your favorite jar
- White beans: soft mild beans—rinse and drain before tossing them in
- Chicken broth: pour in some low-salt broth or homemade for the soup base
- Ground cumin: throws in earthy, warm notes
- Garlic: mince fresh cloves for big flavor
- Jalapeno pepper: prefer a different pepper? Use any chili you’re into
- Onion celery and bell pepper: chop these for the base—they’re the true flavor starters
- Cajun seasoning: this makes everything pop—go for one with simple, pure spices
- Boneless and skinless chicken: thighs or breasts—just pick your favorite (try to grab quality chicken if you can)
- Andouille sausage: smoky sausage with a spicy punch—look for ones speckled with lots of seasoning
Delicious Step-by-Step
- Finish and Garnish:
- Last step—hit the pot with lime, a fistful of cilantro, and a handful of green onion. Taste and tweak the salt and pepper, then ladle up.
- Enrich the Chili:
- Drop in your cream cheese or sour cream with the grated parmesan. Stir until it all melts and goes creamy.
- Shred the Chicken:
- Kill the heat. Take the chicken out, shred or clip into bite-size pieces, then toss them back into the pot.
- Simmer the Soup:
- Toss in the beans (give ’em a good rinse), salsa verde, broth, plus your cooked sausage and chicken. Bring it to a boil, then drop the heat and let it hang out for about 15 minutes for all the flavors to play together.
- Bloom the Spices:
- Sprinkle in your garlic, a bit more Cajun seasoning, and cumin, stirring constantly for about a minute until it smells amazing.
- Sauté the Aromatics:
- Slide in a big spoonful of butter, then add your chopped onion, celery, bell pepper, and jalapeno. Stir and keep going till they get soft and the onions are turning gold—should take 7-10 minutes.
- Brown the Chicken:
- Rub the chicken with Cajun seasoning, lay in the hot pan, and brown each side for 5-7 minutes until you see a little color. Join with the sausage and leave the browned pan as is for flavor.
- Brown the Sausage:
- Start off by crisping up the sausage slices in a big pot over medium—give it 5-7 minutes until golden and smelling good. Scoop out sausage and leave any little bits behind.
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My favorite thing is how the andouille gives everything deep, smoky flavor. My kids love swirling their cream cheese in and watching it vanish into the chili. This one always turns a regular evening into family time.
Keep It Fresh
Let the chili cool completely, then stash leftovers in a closed container. Keeps in the fridge about four days, or freeze for busy nights (don’t add fresh toppings—save those for later). Warm it up low and slow so the chili stays creamy.
Swaps You Can Make
No andouille? Any smoky sausage works, or switch to a veggie sausage for a plant-based spin. Don’t have jalapeno? Try poblano or canned green chilies. For the creamy side, Greek yogurt or even coconut cream both work great if you’re going dairy-free.
Tasty Serving Ideas
Top with avocado, fresh cilantro, or a shower of shredded cheese for extra flavor. Add tortilla chips for crunch. Spoon it up with warm cornbread or dish over white rice to really fill up. Squeeze lime over leftovers and they’re perfect for lunch.
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Cajun Flavor and Crossovers
Cajun cooking started in Louisiana kitchens with what folks had—basics like onion, celery, and bell pepper (what they call the holy trinity). This chili blends those roots with Tex Mex flavors like salsa verde and beans for a cozy, cross-culture mashup.
FAQs About the Recipe
- → What kind of chicken should I use for this?
You can grab either thighs or breasts without the bone and skin. Thighs are richer and juicier, while breasts keep things light.
- → Can this be made in a crockpot?
For sure. If you like, brown your stuff first, then toss everything in the slow cooker. Set it to low for six to ten hours, or go high for two to four.
- → Is this chili super spicy?
It's got a medium kick from the jalapeno and Cajun spice. If you're worried, just play around with the amount to suit your taste.
- → Which toppings work best here?
Folks love piling on avocado, fresh cilantro, jalapenos, scallions, shredded cheese, or even just a squeeze of lime for zip.
- → Any alternatives to andouille sausage?
Sure, swap in any smoky or tasty cooked sausage if you can't find andouille. The Cajun feel will be a bit gentler but still tasty.
- → What's a simple way to make it thicker?
If it's too thin, just mash up some beans before you mix them in. Or stir in cream cheese when it's done cooking for extra creaminess.