Cajun White Chicken Chili

Tools You’ll Need:

  • Large Dutch oven or heavy-bottomed pot
  • Chef’s knife and cutting board
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups and spoons

Servings: 6 people
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This recipe is ideal for family dinners, meal prepping, or entertaining a small group of friends. It’s satisfying enough to stand alone or pair with warm bread, cornbread, or rice.

Ingredients

Proteins:

  • 1 lb andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables:

  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced bell pepper
  • 1 jalapeño, seeded and diced
  • 4 cloves garlic, minced

Broth & Beans:

  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • ½ cup salsa verde

Seasonings:

  • 2 teaspoons Cajun seasoning, divided
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste

Creamy Base:

  • 1 tablespoon butter
  • ½ cup sour cream
  • ¼ cup grated Parmesan cheese

Garnishes:

  • Fresh lime juice
  • Chopped fresh cilantro or parsley
  • Sliced green onions

Step-by-Step Instructions

Step-by-Step Instructions

1. Cook the Meats

Start by heating 1 tablespoon of oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and cook for about 5–7 minutes until it’s browned and slightly crispy. Once done, transfer the sausage to a plate and set it aside.

In the same pot, add the bite-sized chicken pieces and season them with 1 teaspoon of Cajun seasoning. Sear the chicken until it’s browned on the outside and cooked through, which should take about 7–10 minutes. Remove the chicken and place it with the sausage.

2. Sauté the Vegetables

Melt 1 tablespoon of butter in the pot. Add your diced onion, celery, bell pepper, and jalapeño. Sauté this vegetable mix for about 5 minutes, or until everything is softened and fragrant.

Next, stir in the minced garlic, the remaining teaspoon of Cajun seasoning, and the cumin. Let the mixture cook for an additional 1–2 minutes, stirring occasionally, to unlock the rich aroma of the spices.

3. Build the Chili

Pour in the chicken broth and stir in the white beans and salsa verde. Mix well so all the ingredients are evenly distributed. Now it’s time to return the cooked sausage and chicken to the pot.

Bring the pot to a gentle simmer and let it cook uncovered for about 15–20 minutes. This simmering step allows all the spices and flavors to come together beautifully, infusing the broth and proteins with that rich Cajun character.

4. Make It Creamy

After simmering, remove the pot from the heat. Stir in the sour cream and grated Parmesan cheese, mixing thoroughly until everything is smooth, rich, and creamy.

This step is crucial for balancing the spice and giving the chili its signature luscious texture. You’ll immediately notice how the broth transforms into a creamy, hearty base that holds all the ingredients together.

5. Serve and Garnish

Ladle the hot chili into bowls. Just before serving, add a squeeze of fresh lime juice to brighten the flavors. Top each bowl with chopped cilantro or parsley and sliced green onions for a pop of freshness and color.

Serve with crusty bread, cornbread, or even a scoop of white rice for a complete, satisfying meal.

Pioneer Woman Cheeseburger Pie