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This velvety, flavor-packed Cajun white chicken chili just gets you—whether you’re freezing or just craving something hearty. Smoky sausage and tender chicken play together with classic peppers and onions for a bowl that’s both comforting and kind of exciting. Creamy beans and zippy Cajun spice make every bite top notch, making weekday dinners feel like a treat.
I created this on a gloomy evening, tossing together whatever was lying around in my fridge and pantry. The unexpected combo of Cajun flavors and creamy beans won everyone over instantly. Now this is a regular favorite at home.
Irresistible Ingredients
- Salt and pepper to taste: season every step—not just at the end
- Green onions: slice these for a crisp, bright bite at serving
- Lime juice and cilantro: add last for punchy freshness—go for lively, fragrant herbs
- Parmigiano reggiano: sharp, nutty cheese layers in more savory depth
- Sour cream or crema or cream cheese: finish the pot with these for creamy, mellow flavor
- Salsa verde: grab your favorite tangy jar—it perks everything up
- White beans: rinse well; you want them creamy, not mushy
- Chicken broth: base it all on homemade or low-salt stock for steady flavor
- Ground cumin: brings a warm, earthy note
- Garlic: don’t skimp—fresh, smashed cloves make a difference
- Jalapeno pepper: adjust for your desired kick, or swap to another chili
- Onion celery and bell pepper: these three form the heart of your soup—use the crunchiest veggies you can find
- Cajun seasoning: a bold mix of garlic, paprika, and pepper—pick one without extra junk
- Boneless and skinless chicken: pick thighs or breasts—whatever’s handy, just go for the best you can
- Andouille sausage: smoky and spicy, with plenty of visible spice right in the links
Easy Step-by-Step Directions
- Finish and Garnish:
- Squeeze lime over everything and toss in cilantro plus green onions. Taste to see if you want more salt or pepper.
- Enrich the Chili:
- Drop in the parmesan and scoop in your cream cheese or sour cream so it blends nice and silky.
- Shred the Chicken:
- Turn off the heat, pull out the chicken, shred or cut it up, then throw it back in the pot.
- Simmer the Soup:
- Pour in broth, add beans and salsa verde, and spoon the sausage and chicken right in. Let that bubble up, then simmer gently for around fifteen minutes.
- Bloom the Spices:
- Stir in garlic, cumin, and a shake more Cajun spice. Keep it moving for a minute so the flavors wake up and smell amazing.
- Sauté the Aromatics:
- Drop a knob of butter in, then add onion, celery, peppers, and jalapeno. Stir while everything goes soft and starts to smell sweet, about seven to ten minutes.
- Brown the Chicken:
- Season the chicken with your Cajun spice blend. Sear each side in the same pan until barely cooked, then stack it with the sausage.
- Brown the Sausage:
- Get the sausage sizzling in your biggest pan on medium. After five or so minutes, when it’s golden, scoop it out—leave the tasty bits behind.
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The smoky flavor from the andouille totally soaks through the pot. My kids love dropping in extra cream cheese at the end and watching it swirl. This is the kind of dinner that turns any night into a comfy, happy one—no matter what.
Storing Leftovers
Let everything cool, then pop into a tight-sealing container. Put leftovers in the fridge for up to four days. Or freeze it (just skip the fresh toppings). When you’re ready, warm it slowly on low so the creamy texture stays smooth.
Swapping Ingredients
No andouille in your fridge? Grab any smoked sausage or a veggie version works too. Trade jalapeno for a milder poblano, or try canned chilies for a shortcut. No cream cheese or sour cream? Greek yogurt or coconut cream give you a dairy-free option that’s just as tasty.
How to Serve it Up
Go wild with straightforward toppings like avocado, cilantro, and extra cheese. For a bit of crunch, crumble tortilla chips on top. Scoop with a hunk of cornbread or serve over white rice if you’re extra hungry. Leftovers make lunch easy—just splash in fresh lime juice.
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Cajun Traditions Meet New Ideas
Cajun food comes from the homey kitchens of Louisiana. That magical blend of onion, celery, and peppers is nicknamed the holy trinity. Here, those base flavors mingle with Tex Mex favorites like creamy beans and tangy salsa verde, making a cozy fusion you’ll crave again and again.
Common Recipe Questions
- → Is it better to use chicken breasts or thighs here?
Either one’s fine. Thighs will give you juicier bites and a richer taste. Breasts work too if you want something lighter.
- → Does a slow cooker work for this dish?
For sure! You can get things started by sautéing first if you want, then toss everything in the slow cooker. Let it go low and slow for 6–10 hours, or crank it up for 2–4 hours on high.
- → Is this chili super spicy?
It lands right in the middle—just enough heat from the jalapeno and Cajun seasoning. Want more (or less) spice? Just tweak the peppers or that Cajun mix to fit your taste.
- → What should I top this chili with?
Great picks are lime squeezes, chopped cilantro, sliced avocado, extra jalapeno, scallions, or a fistful of shredded cheese—mix and match as you like.
- → Need a swap for andouille sausage?
You can totally use another smoked or cooked sausage. Just know you might lose a bit of that true Cajun kick, but it'll still be tasty.
- → What if I need a thicker chili?
You can smash up some of those white beans for extra body, or stir in a little cream cheese right at the end to thicken things up.