Cajun White Chicken Chili (Print Version)
# Ingredients:
→ Meats and Proteins
01 -
1 pound andouille sausage, sliced or diced
02 -
1 pound boneless, skinless chicken breasts or thighs
→ Dairy
03 -
1/2 cup sour cream or heavy cream or 4 ounces cream cheese
04 -
1/4 cup grated parmesan cheese or cotija
05 -
1 tablespoon butter
→ Aromatics and Produce
06 -
1 cup diced onion
07 -
1 cup diced celery
08 -
1 cup diced bell pepper
09 -
1 jalapeno pepper, finely diced
10 -
4 cloves garlic, chopped
11 -
2 tablespoons chopped cilantro or parsley, optional
12 -
2 green onions, thinly sliced, optional
13 -
1 tablespoon lime juice, optional
→ Seasonings & Pantry
14 -
1 tablespoon oil
15 -
2 teaspoons cajun seasoning, divided
16 -
1 teaspoon ground cumin
17 -
salt and pepper to taste
→ Canned and Jarred
18 -
4 cups chicken broth
19 -
2 cans (14.5 ounces each) white beans, rinsed and drained
20 -
1/2 cup salsa verde
# Instructions:
01 -
Heat oil in a large saucepan over medium heat. Add andouille sausage and cook for 5-7 minutes until browned. Remove and set aside.
02 -
Season chicken with 1 teaspoon cajun seasoning. Add to the pan and cook 5-7 minutes until lightly golden and cooked through. Remove and set aside.
03 -
Add butter to the saucepan and let it melt. Stir in diced onion, celery, bell pepper, and jalapeno. Cook, stirring occasionally, until vegetables are tender, about 7-10 minutes.
04 -
Add chopped garlic, cumin, and remaining cajun seasoning. Sauté for 1 minute until fragrant.
05 -
Pour in chicken broth, add rinsed white beans, salsa verde, reserved sausage, and chicken. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
06 -
Turn off the heat. Remove chicken pieces, shred or slice them, then return to the pot.
07 -
Stir in sour cream and grated parmesan cheese until melted and fully combined for a creamy texture.
08 -
Add lime juice, chopped cilantro, and green onion to taste. Adjust seasoning with salt and pepper before serving.
# Notes:
01 -
Jalapeno may be substituted with serrano pepper, poblano, canned green chilies, or omitted for a milder dish.
02 -
Corn, shredded cheese, avocado, and additional herbs make excellent garnishes.
03 -
For extra heat, finish with a dash of hot sauce.
04 -
Slow cooker adaptation: Prepare aromatics per steps 1-4, then add all ingredients through salsa verde to a slow cooker and cook on low for 6-10 hours or high for 2-4 hours. Finish according to steps 6-8.