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This bold Cajun White Chicken Chili mixes juicy chicken and smoky sausage with a super creamy, spiced-up broth full of beans and crunchy veggies. I put this together when I was craving something spicy and comforting at the same time. There’s a smooth richness to each spoonful with a punchy kick that always gets people talking at parties.
The first time I whipped up this chili was for friends during a game day. I worried the little ones would find the jalapeño too spicy, but everyone loved how tasty it was and not a drop was left.
Irresistible Ingredients
- Sliced andouille sausage: Gives a deep smoky vibe Try snagging some with a snappy casing if you can find it
- Chicken thighs boneless skinless and cut up: Stay extra juicy Use free-range chicken for more flavor if possible
- Chopped onion bell pepper and celery: This is the famous Cajun trio that builds all the classic taste Go for crisp, fresh ones
- Diced jalapeño with seeds removed: Brings a gentle heat Look for glossy bright jalapeños
- Garlic minced: Makes the broth pop with flavor Freshly minced is best for big flavor
- Low sodium chicken broth: Keeps things from getting too salty Homemade is even better if you’ve got it
- White beans rinsed and drained: Great Northern or cannellini beans both work and stay super creamy
- Salsa verde: Brightens and tangs up the pot Choose one with clean, simple ingredients
- Cajun seasoning split: It’s the star of the show, but check the salt in your blend
- Ground cumin: Adds cozy warmth with earthy notes
- Salt and black pepper: Let you fine-tune everything to your liking
- Butter: Makes the veggies extra silky Real butter is the way to go
- Sour cream: Mixes in last for a creamy and slight-tangy finish Full-fat is tastiest
- Grated Parmesan cheese: Adds a deep savory boost Freshly grated gives the best melt
- Lime juice fresh: A squeeze just before you serve wakes up the flavors
- Fresh chopped parsley or cilantro: Scatters bright freshness over each bite Flat-leaf works best
- Green onions sliced: For a light onion kick on top
Simple Instructions
- Serve and Garnish:
- Scoop the chili into bowls while it’s steaming hot Squeeze a lime wedge over each one Sprinkle over lots of chopped parsley or cilantro and some sliced green onion for a fresh finish Each bowl bursts with color and flavor
- Make It Creamy:
- Once the pot’s off the heat drop in the sour cream and toss in Parmesan cheese Stir gently and slowly so it all melts smoothly No need to rush You want it super velvety
- Build the Chili:
- Pour in the chicken broth and scrape up the brown bits off the bottom Stir in the beans and salsa verde Return the chicken and sausage to the pot Don’t forget the juices! Crank up the heat to bring it to a low bubble then lower it back down Let it gently simmer for fifteen to twenty minutes so everything comes together
- Sauté the Vegetables:
- Drop a tablespoon of butter into the same pot Let it melt so those brown bits flavor your veggies Toss in the onion celery bell pepper and jalapeño It should sizzle Stir every now and then for about five minutes til they go soft and the onions look clear Add the garlic cumin and rest of the Cajun spice Keep it moving so the garlic smells great but doesn’t burn
- Cook the Meats:
- Heat some oil in a big Dutch oven over medium Drop in the sausage slices in a single layer and let them brown undisturbed for two or three minutes Stir and keep cooking another five minutes or so til they’re nice and brown Use a slotted spoon to move them out Add the chicken pieces Sprinkle with some Cajun seasoning Sear for about three minutes without stirring then flip and cook til just done Move them onto the same plate with the sausage
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What I love most in this dish is the hint of Parmesan you don’t really expect paired with Cajun flavors. It totally melts into the creamy broth and makes every bite super smooth. The first time I served this to my family the flavors brought me right back to my grandma’s gumbo and everyone dove in for round two.
Storage Tips
Wait for the chili to cool all the way before popping it into airtight containers. It’ll be good in the fridge for three or four days. Warm it slowly on the stove when you’re ready to eat again. Keep any toppings in a separate container so they stay fresh until serving time.
Ingredient Substitutions
If andouille’s not handy, swap in smoked kielbasa or chorizo for a similar smokiness. Cannellini beans, Great Northern, or navy beans will all work fine. Crank up the heat by leaving in a few jalapeño seeds or tossing in some cayenne.
Serving Suggestions
Pour the chili over hot cooked rice to make it extra filling or dip your favorite crusty bread or cornbread in. A crisp side salad is a great refresher.
Cultural Context
This unique bowl mashes up Cajun and Tex-Mex tastes for something warm and special. Using onion, celery, and bell pepper honors classic Louisiana cooking, while the creamy finish gives a nod to white chili favorites.
Seasonal Adaptations
Toss in summer corn or diced zucchini when it’s hot outside Stir in carrots or other root veggies for fall In the spring, add a handful of baby spinach right at the end for extra greens
Success Stories
I’ve cooked this up for big family dinners and chill weeknights alike. One time I dropped off a pot to my neighbor after her baby arrived and she texted days later asking for how I made it. Whether I hand out mugs at a football tailgate or serve big bowls on a cozy night, everyone always wants seconds.
Easy Freezer Meal Conversion
This chili freezes perfectly! Just leave out the cheese and sour cream until you reheat. Cool it off, portion it out, pop in the freezer, and reheat on the stove whenever you want a hot batch. Stir in the creamy stuff right at the end after it’s warmed up.
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This comforting and spicy Cajun White Chicken Chili is bound to become a hit for family nights and get-togethers. Make this once and you’ll end up adding it to your cold-weather must haves.
Frequently Asked Questions
- → Can I use chicken breast instead of thighs?
You can swap in chicken breast if you want, but thighs tend to turn out juicier and keep more flavor, especially when simmered slow.
- → Are there substitutes for andouille sausage?
Sure, kielbasa or even smoked sausage can work if you don’t have andouille, but the taste won’t be quite as Cajun.
- → Is it possible to make this dish spicier?
Yeah! Toss in more jalapeño, shake in some hot sauce, or just up the Cajun spices for more heat.
- → Can I prepare this meal ahead of time?
Definitely! It reheats great. Just cook it up to the creamy step, cool, and stash in the fridge. Mix in sour cream and cheese once you warm it back up.
- → What garnishes enhance this meal?
Lime juice, green onions, chopped parsley, or cilantro freshen things up and bring even more bang to the bowl.
- → Do you need to drain the white beans?
Yep! Drain and give them a rinse so things don’t get salty and the chili’s texture stays just right.