Cajun White Chicken Chili Recipe

Introduction

Cajun White Chicken Chili is a hearty and flavorful twist on traditional chili, combining tender chicken, smoky sausage, and creamy white beans with a spicy kick. This comforting dish is perfect for cozy dinners and packed with bold Cajun seasonings that warm you from the inside out.

Ingredients

• 1 tbsp oil
• 1 lb smoked poultry sausage, sliced
• 1 lb boneless skinless chicken breasts or thighs
• 1 tsp Cajun seasoning
• 1 tbsp butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 1 finely diced jalapeño (adjust or omit)
• 4 chopped garlic cloves
• 1 tsp ground cumin
• 1 tbsp Cajun seasoning
• 4 cups chicken broth
• 2 (14.5 oz) cans white beans, rinsed and drained
• ½ cup salsa verde
• ½ cup sour cream (or crema/heavy cream/4 oz cream cheese)
• ¼ cup grated Parmesan
• 1 tbsp lime juice (optional)
• 2 tbsp chopped cilantro or parsley (optional)
• 2 green onions, sliced (optional)
• Salt and pepper, to taste

Instructions

1. Step 1: Heat oil over medium heat in a large pot or Dutch oven and cook the sausage slices until golden, about 5–7 minutes. Remove and set aside.
2. Step 2: Season the chicken with 1 teaspoon Cajun seasoning. Cook in the same pot until lightly browned, about 5–7 minutes. Remove and set aside.
3. Step 3: Melt butter in the pot, then sauté onion, celery, bell pepper, and jalapeño until tender, about 7–10 minutes.
4. Step 4: Stir in garlic, ground cumin, and 1 tablespoon Cajun seasoning. Cook for 1 minute until fragrant.
5. Step 5: Add chicken broth, white beans, salsa verde, cooked chicken, and sausage. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Step 6: Remove the chicken pieces, shred or slice them, then return to the pot.
7. Step 7: Stir in sour cream and Parmesan cheese until melted and well combined.
8. Step 8: Add lime juice, cilantro or parsley, and green onions if using. Season with salt and pepper to taste. Serve hot.

Tips & Variations

• Adjust the jalapeño or Cajun seasoning to control the heat level to your preference.
• For a richer chili, substitute sour cream with heavy cream or cream cheese.
• Add extra beans or corn for added texture and heartiness.
• Use smoked sausage for the best flavor, but feel free to substitute with andouille or kielbasa.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. If the chili thickens too much when chilled, add a splash of chicken broth or water to loosen before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the sausage and chicken first, then add all ingredients except the sour cream and cheese to the slow cooker. Cook on low for 4–6 hours, shred the chicken, and stir in sour cream and Parmesan at the end.

What can I substitute for salsa verde?

If you don’t have salsa verde, use diced green chilies or tomatillos blended with a bit of lime juice and cilantro for similar flavor.

Cajun White Chicken Chili Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

This Cajun White Chicken Chili is a flavorful and hearty dish combining smoky sausage, tender chicken, white beans, and a blend of Cajun spices. It’s enriched with creamy sour cream and Parmesan, balanced by fresh lime juice and herbs for a comforting yet vibrant meal perfect for any occasion.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meat and Protein

• 1 lb smoked poultry sausage, sliced
• 1 lb boneless skinless chicken breasts or thighs

Vegetables and Aromatics

• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 1 finely diced jalapeño (adjust or omit)
• 4 chopped garlic cloves
• 2 green onions, sliced (optional)
• 2 tbsp chopped cilantro or parsley (optional)

Spices and Seasonings

• 1 tsp Cajun seasoning
• 1 tbsp Cajun seasoning
• 1 tsp ground cumin
• Salt and pepper, to taste

Liquids and Dairy

• 1 tbsp oil
• 1 tbsp butter
• 4 cups chicken broth
• 2 (14.5 oz) cans white beans, rinsed and drained
• ½ cup salsa verde
• ½ cup sour cream (or crema/heavy cream/4 oz cream cheese)
• ¼ cup grated Parmesan
• 1 tbsp lime juice (optional)

Instructions

1. Cook Sausage: Heat oil over medium heat in a large pot or Dutch oven. Add the sliced smoked poultry sausage and cook until golden brown, about 5–7 minutes. Remove and set aside.
2. Cook Chicken: Season chicken breasts or thighs with 1 tsp Cajun seasoning. In the same pot, cook the chicken until lightly browned on all sides, about 5–7 minutes. Remove and set aside.
3. Sauté Vegetables: Melt butter in the pot. Add diced onion, celery, bell pepper, and jalapeño. Sauté until tender, about 7–10 minutes.
4. Add Spices and Garlic: Stir in chopped garlic, ground cumin, and 1 tbsp Cajun seasoning. Cook for about 1 minute until fragrant.
5. Simmer Chili: Pour in chicken broth, add the rinsed and drained white beans, salsa verde, cooked chicken, and sausage. Bring the mixture to a boil, then reduce heat and let simmer for 15 minutes.
6. Shred Chicken: Remove the chicken from the pot, shred or slice it, then return it to the chili pot.
7. Add Cream and Cheese: Stir in sour cream and grated Parmesan cheese until fully incorporated and melted.
8. Finish and Season: Add lime juice, chopped cilantro or parsley, sliced green onions, and season to taste with salt and pepper. Serve hot.

Notes

• Adjust jalapeño quantity or omit for desired heat level.
• Sour cream can be substituted with crema, heavy cream, or cream cheese for varying creaminess.
• Use chicken thighs for juicier meat or breasts for leaner chili.
• Leftovers store well in the refrigerator for up to 3 days.
• For a thicker chili, mash some of the beans before adding to the pot.

Keywords: Cajun White Chicken Chili, chicken chili, white bean chili, Cajun sausage chili, creamy chili, spicy chili, one pot chili