Cajun White Chicken Chili
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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 and Beans:
4 cups chicken broth
2 (15 oz) cans white beans, drained and rinsed
1 cup salsa verde
Seasonings:
2 teaspoons Cajun seasoning, divided
1 teaspoon ground cumin
Salt and pepper, to taste
Creamy Base:
1 tablespoon butter
1 cup sour cream
1 cup grated Parmesan cheese
Garnishes (optional):
Fresh lime juice
Chopped fresh cilantro or parsley
Sliced green onions
Instructions
1. Cook the Meats:
In a large Dutch oven, heat 1 tablespoon of oil over medium heat.
Add the andouille sausage and cook until browned (about 5–7 minutes). Remove and set aside.
Add the chicken to the same pot, season with 1 teaspoon Cajun seasoning, and cook until browned and cooked through. Remove and set aside with the sausage.
2. Sauté the Vegetables:
Melt 1 tablespoon of butter in the pot.
Add onion, celery, bell pepper, and jalapeño. Sauté until softened, about 5 minutes.
Stir in garlic, remaining 1 teaspoon Cajun seasoning, and cumin. Cook for 1–2 more minutes until fragrant.
3. Build the Chili:
Pour in chicken broth, add white beans and salsa verde. Stir to combine.
Return the sausage and chicken to the pot.
Bring to a simmer and cook uncovered for 15–20 minutes to let the flavors meld.
Season with salt and pepper to taste.
4. Make it Creamy:
Remove from heat.
Stir in sour cream and Parmesan cheese until fully incorporated and smooth.
5. Serve:
Ladle chili into bowls.
Top with a squeeze of fresh lime juice and garnish with cilantro, parsley, or green onions as desired.