Hearty Cajun White Chicken Chili Recipe for Cozy Nights
Cooking a mouthwatering cajun white chicken chili sparks excitement in my kitchen every single time.
Spicy aromas dance through the room, promising a flavor explosion that will make taste buds rejoice.
Hearty ingredients blend seamlessly, creating a comforting meal with a zesty twist.
Southern-inspired seasonings bring depth and character to this classic dish.
Comfort meets heat in a bowl that speaks directly to your soul.
Bold flavors and creamy textures combine for an unforgettable culinary experience.
Variations on Cajun White Chicken Chili
Pairing Suggestions for Cajun Chili
Storage Advice for Cajun White Chicken Chili
Store the chili in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
Transfer the chili to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Stays good for up to 3 months. Label with date and contents.
Place chili in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 30-second intervals, stirring between each interval until heated through. Add a splash of chicken broth to restore moisture.
Pour chili into a saucepan. Warm over medium-low heat, stirring occasionally.
FAQs
Andouille adds a smoky, spicy flavor that gives the chili a distinctive Cajun profile and provides extra depth to the overall taste.
Reduce the Cajun seasoning, remove the jalapeno, or use a mild salsa verde to decrease the heat while maintaining the dish’s flavor complexity.
This chili offers protein from chicken and sausage, fiber from beans, and vegetables, making it a nutritious one-pot meal with balanced ingredients.
The Cajun twist with andouille sausage, salsa verde, and specific spices sets this version apart from classic white chicken chili recipes, bringing a Louisiana-inspired flavor profile.
Spicy and Creamy: Cajun White Chicken Chili
Ingredients for Cajun White Chicken Chili
For the Proteins:For the Vegetables and Aromatics:For the Liquids and Seasonings:How to Make Cajun White Chicken Chili
Step 1: Sizzle Sausage and Chicken
Heat oil in a large Dutch oven over medium heat. Brown andouille sausage until crispy, then set aside.
In the same pot, cook chicken seasoned with Cajun spice until golden and fully cooked. Transfer chicken alongside sausage.
Step 2: Awaken Vegetable Flavors
Melt butter and add these ingredients:Saute until vegetables soften and become translucent. Mix in garlic, additional Cajun seasoning, and cumin.
Let aromatics dance and release their fragrant essence.
Step 3: Create Liquid Foundation
Pour these components into the pot:Stir thoroughly to combine.
Return sausage and chicken back to the pot. Allow the mixture to simmer, letting flavors intertwine and develop depth.
Step 4: Introduce Creamy Luxuriousness
Remove pot from heat. Gently fold in:Stir until the chili transforms into a smooth, velvety consistency.
Step 5: Elevate with Garnishes
Ladle chili into serving bowls. Brighten with fresh lime juice.
Sprinkle these toppings:Serve hot and enjoy the bold Cajun flavors.
Pro Tips for Flavorful Cajun Chicken Chili
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Cajun White Chicken Chili Recipe
- Total Time: 45 minutes
- Yield: 6 1x
Description
Spicy Cajun White Chicken Chili brings Louisiana’s bold spirit to your kitchen, melding creamy white beans with zesty chicken and classic Cajun spices. Hearty and comforting, you’ll savor each spoonful of this soul-warming southwestern-style stew.
Ingredients
Proteins:
- 1 lb (454 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb (454 grams) andouille sausage, sliced
Vegetables:
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 jalapeno, seeded and diced
- 4 cloves garlic, minced
Broth, Beans, and Seasonings:
- 4 cups (946 milliliters) chicken broth
- 2 cans (15 ounces or 425 grams each) white beans, drained and rinsed
- 1/2 cup salsa verde
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
Garnishes:
- Fresh lime juice
- Chopped fresh cilantro or parsley
- Sliced green onions
Instructions
- Prepare a large Dutch oven and heat oil over medium temperature. Sear andouille sausage until deep golden brown, approximately 5-7 minutes. Transfer cooked sausage to a separate plate.
- Season chicken with Cajun seasoning and cook in the same pot until completely browned and thoroughly cooked. Remove chicken and set aside with sausage.
- Melt butter and introduce onion, celery, bell pepper, and jalapeño. Sauté vegetables for 4-5 minutes until they become translucent and tender.
- Incorporate minced garlic, remaining Cajun seasoning, and cumin. Allow aromatics to develop for 1-2 minutes, stirring continuously to prevent burning.
- Pour chicken broth, white beans, and salsa verde into the pot. Mix ingredients thoroughly to combine flavors and create a uniform base.
- Reintroduce sausage and chicken to the liquid mixture. Reduce heat and simmer for 15-18 minutes, allowing ingredients to meld and develop rich flavors.
- Remove pot from heat source. Gently fold in sour cream and Parmesan cheese until the chili achieves a smooth, creamy consistency.
- Serve hot in individual bowls. Enhance with a fresh lime juice squeeze and garnish with chopped cilantro, parsley, and sliced green onions.
Notes
- Choose mild or spicy andouille sausage based on heat preference, or substitute with chorizo for a different flavor profile.
- Use rotisserie chicken or leftover grilled chicken to save cooking time and add smoky depth.
- Adjust Cajun seasoning quantity to manage heat level, perfect for those with sensitive palates or spice lovers.
- Replace sour cream and Parmesan with coconut cream and nutritional yeast for a creamy, lactose-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 447 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 37 g
- Cholesterol: 110 mg
Ethan Caldwell
Founder & Culinary Innovator
Expertise
Farm-to-table cooking, Seasonal recipe creation, Culinary storytelling, Food photography and styling
Education
The Chef’s Academy (Indianapolis, IN)
Ethan didn’t just fall in love with food, he grew into it, surrounded by fields, farmers’ markets, and family meals that told a story.
After sharpening his skills at The Chef’s Academy, he took his passion straight into the farm-to-table movement, working side-by-side with local growers and seasonal flavors.
He believes every recipe should feel like a walk through a summer market: colorful, fresh, and full of possibility.
Outside the kitchen, Ethan’s idea of a perfect day is hiking mountain trails, digging into heirloom vegetables, and hosting casual dinners where seconds are always encouraged.