Cajun White Chicken Chili with Beans, Creamy Sauce, and Sausage (Print version)
Creamy Cajun white chicken chili with white beans, tender chicken, and smoky andouille sausage. A hearty one-pot dinner ready in about 45 minutes.
# Ingredients:
For the chili base
01 -
1.5 lb (680 g) boneless skinless chicken thighs, cut into 1-inch cubes
02 -
12 oz (340 g) smoked andouille sausage, sliced into 1/4-inch coins
03 -
2 tablespoons olive oil (if needed)
04 -
1 medium yellow onion, diced
05 -
1 green bell pepper, diced
06 -
2 celery ribs, diced
07 -
4 cloves garlic, minced
08 -
1 can (4 oz / 113 g) diced green chiles, drained
09 -
2 cans (15 oz / 425 g each) cannellini beans, drained and rinsed
10 -
4 cups (950 ml) low-sodium chicken broth
11 -
2 tablespoons Cajun seasoning
12 -
8 oz (225 g) full-fat cream cheese, cubed
13 -
Salt and black pepper to taste
For serving
14 -
Sliced green onions
15 -
Fresh cilantro
16 -
Shredded pepper jack cheese
17 -
Hot sauce
# Instructions:
01 -
Cook sliced andouille in a heavy Dutch oven over medium heat until edges crisp and fat renders, about 5 minutes. Transfer to a plate, leaving drippings in the pot.
02 -
Season cubed chicken with Cajun seasoning. Brown in the sausage drippings over medium-high heat for 3 to 4 minutes. Pieces do not need to be fully cooked through.
03 -
Add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Stir in garlic and green chiles for the last minute.
04 -
Return sausage to the pot. Add white beans and chicken broth. Bring to a boil, then reduce heat and simmer 20 to 25 minutes until chicken is tender.
05 -
Remove from heat. Stir in cubed cream cheese until completely melted and broth is silky. Season with salt and pepper.
06 -
Ladle into bowls and top with green onions, cilantro, pepper jack, and hot sauce as desired.
# Good to know:
01 -
Best served hot with toppings.
02 -
The chili thickens as it cools; loosen with broth when reheating.