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Creamy and bold, this Cajun white chicken chili is one of those stick-to-your-ribs dishes that warms you from the inside out. Layers of smoky sausage mingle with tender chicken and the classic soffritto blend for a hearty meal that manages to feel both comforting and just a little bit adventurous. Lively Cajun spices and creamy beans come together to make a pot of chili that will make any weeknight feel special.
I first put this together on a rainy night with whatever was left in the fridge and pantry The surprise hit of Cajun spice and creamy beans immediately had everyone asking for seconds Now it is in regular rotation at our house
Ingredients
- Andouille sausage: brings a smoky spicy kick Look for ones with lots of visible seasonings
- Boneless and skinless chicken: either breasts or thighs for tender meat Use good quality free-range if possible
- Cajun seasoning: packs a blend of paprika garlic and pepper making the chili sing Try to pick one with minimal fillers
- Onion celery and bell pepper: are the base of so many great soups and stews Opt for fresh firm produce
- Jalapeno pepper: gives heat but can be swapped for other chilies Choose based on your heat preference
- Garlic: always fresh never pre-minced for rich flavor
- Ground cumin: for earthiness and a hint of warmth
- Chicken broth: forms the foundation so pick a low sodium box or homemade
- White beans: creamy and mild rinse well and check for quality
- Salsa verde: zesty tang that brightens up the whole pot Use a store-bought jar you love
- Sour cream or crema or cream cheese: delivers luscious texture and mellow tang
- Parmigiano reggiano: sharp nutty cheese to deepen savoriness
- Lime juice and cilantro: freshen the finished chili Take a sniff and choose vibrant ingredients
- Green onions: for a crisp pop at the end Go for perky greens
- Salt and pepper to taste: always season as you go
Step-by-Step Instructions
- Brown the Sausage:
- Cook the sausage in your large saucepan over medium heat Give it around five to seven minutes so the edges get golden Set it aside and do not wipe the pan
- Brown the Chicken:
- Season the chicken with Cajun spices Place in the same pan over medium heat Sear each side until lightly golden and barely cooked through about five to seven minutes Set aside with the sausage
- Sauté the Aromatics:
- Melt a tablespoon of butter in the pan Add your onion celery bell pepper and jalapeno Cook gently stirring regularly until all are softened and onions are starting to turn golden This can take about seven to ten minutes
- Bloom the Spices:
- Add garlic cumin and more Cajun seasoning Stir constantly for about one minute The mixture will release an irresistible aroma as the spices toast and meld
- Simmer the Soup:
- Pour in the chicken broth and add the rinsed white beans salsa verde as well as the reserved chicken and sausage Bring everything up to a gentle boil then immediately lower to a simmer Simmer for fifteen minutes to combine all the flavors
- Shred the Chicken:
- Turn off the heat Remove the chicken pieces Shred or slice them into bite-sized strips and return to the pot
- Enrich the Chili:
- Stir in the sour cream or cream cheese along with the grated parmesan Let them melt for maximum creamy goodness
- Finish and Garnish:
- Add lime juice cilantro and green onion if using Taste and adjust with salt and pepper
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I am obsessed with how the andouille sausage infuses the whole pot with smoky depth My kids love swirling in cream cheese at the end and watching it melt It is one of those recipes that turns an ordinary night into a cozy memory
Storage Tips
Transfer leftovers to an airtight container once completely cooled This chili keeps well in the refrigerator for up to four days It also freezes great—just leave off fresh garnishes until serving Make sure to reheat slowly over low heat to preserve the creamy texture
Ingredient Substitutions
No andouille sausage on hand Try a good quality smoked sausage or even a plant-based version for a veggie spin You can swap the jalapeno for milder poblano or use canned green chilies Instead of cream cheese or sour cream try Greek yogurt or coconut cream for a dairy free twist
Serving Suggestions
This chili shines with simple toppings like avocado fresh cilantro and extra shredded cheese For crunch try a handful of tortilla chips Serve with warm cornbread or even over a scoop of white rice for hearty appetites Leftovers make a great lunch with just a squeeze of lime
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Cajun Roots and Twists
Cajun cuisine has roots in the rustic fare of Louisiana The blend of peppers celery and onions is called the holy trinity in local kitchens This chili combines that soulful base with Tex Mex touches like salsa verde and creamy beans making it a tasty cross cultural favorite
Frequently Asked Questions
- → What type of chicken works best for this chili?
Both boneless, skinless chicken breasts and thighs are suitable. Thighs offer more tenderness and flavor, while breasts are leaner.
- → Can I make this chili in a slow cooker?
Absolutely. Follow the initial sauté steps if desired, then combine ingredients in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.
- → Is the chili very spicy?
The spice level is moderate due to jalapeno and Cajun seasoning. Adjust peppers or seasoning to your taste preferences.
- → What toppings pair well with this chili?
Popular garnishes include shredded cheese, avocado, cilantro, scallions, jalapeno slices, or a squeeze of lime for added freshness.
- → Can I substitute the andouille sausage?
Yes, smoked sausage or another flavorful cooked sausage can be used if andouille is unavailable, though the Cajun essence may be milder.
- → How can I thicken the chili?
For a thicker texture, mash some of the white beans before adding or stir in a bit of cream cheese at the end.