Cajun White Chicken Chili (Print Version)
Chicken, sausage, white beans, and loads of veggies bubble together for a creamy Southern bowl full of warmth and bold flavor.
# Ingredients:
→ Proteins
01 -
1 pound chicken thighs (boneless, skinless), chopped up small
02 -
1 pound andouille sausage, cut into rounds
→ Vegetables
03 -
4 garlic cloves, chopped
04 -
1 jalapeño, diced with seeds removed
05 -
1 cup chopped bell pepper
06 -
1 cup celery, diced
07 -
1 cup yellow onion, diced
→ Broth and Beans
08 -
2 cans white beans (15 oz. each), rinsed and drained
09 -
4 cups broth made from chicken
10 -
1/2 cup of salsa verde
→ Seasonings
11 -
2 teaspoons Cajun spice mix, use half now and half later
12 -
A bit of salt and pepper, fresh ground is nice
13 -
1 teaspoon ground cumin
→ Creamy Base
14 -
1/2 cup sour cream
15 -
1 tablespoon butter (unsalted)
16 -
1/4 cup Parmesan, grated
→ Garnishes
17 -
Lime squeezed over top
18 -
Green onions, thinly sliced
19 -
Chopped cilantro or parsley for color
# Instructions:
01 -
Start by heating up a tablespoon of oil in your big Dutch oven on medium. Toss in sausage rounds, let them brown for maybe 5 minutes or a bit more, then move them out of the pot. Drop in chicken chunks and half the Cajun blend. Get a good sear on the chicken until it’s cooked through, then take those out too with the sausage.
02 -
While the pot’s still hot, melt a spoonful of butter. Stir in the chopped onion, celery, bell pepper, and jalapeño. Let them soften for 5 minutes or something close, stirring every now and then. Toss in the garlic, the rest of your Cajun shake, and cumin—cook another minute or until it starts to smell awesome.
03 -
Time to pour the chicken broth, dump in the white beans, and mix in salsa verde. Bring back the browned sausage and chicken. Let the whole thing bubble gently for about 15, maybe 20 minutes, so everything mixes together well.
04 -
When that’s done, turn off the heat. Stir in the sour cream and Parmesan until the mix goes smooth and creamy all the way through.
05 -
Spoon the chili into bowls. Top it off with a sprinkle of green onions, chopped herbs (your pick of cilantro or parsley), and squeeze a little lime over everything right before eating.
# Notes:
01 -
Letting this sit in the fridge overnight takes the flavor to the next level.