Description
Cajun White Chicken Chili brings spicy comfort straight to your dinner table with tender chicken and creamy white beans that dance with bold Cajun seasoning. Hearty, satisfying, and packed with flavor, this chili delivers a warm southern hug that keeps your family coming back for more.
Ingredients
Scale
Main Proteins:
- 1 pound boneless skinless chicken breasts
- 16 ounces andouille sausage, sliced
- ½ pound raw shrimp, peeled, deveined, tails removed
Vegetables and Aromatics:
- 1 medium white onion, diced
- 4 celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 jalapeño, minced
- 4 cloves garlic, minced
Seasonings, Liquids, and Thickeners:
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cans (15 ounces each) great northern beans, drained
- ½ cup heavy cream
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Carefully add 1 pound cubed chicken breasts and 16 ounces sliced andouille sausage. Sear for 5-7 minutes until your chicken turns golden brown and cooks completely.
- Introduce 1 diced white onion, 4 sliced celery ribs, 1 diced green bell pepper, and 1 minced jalapeño to the pot. Saute for 5 minutes, stirring frequently, until vegetables become tender.
- Sprinkle 4 minced garlic cloves, 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and 1 teaspoon cayenne pepper into the mixture. Add 3 tablespoons flour and stir constantly for 1-2 minutes to toast spices evenly.
- Slowly pour 4 cups chicken broth into the pot, mixing thoroughly. Add 2 cans of drained great northern beans. Allow the chili to simmer at medium heat for 10 minutes, developing rich flavors.
- Drop ½ pound peeled shrimp into the simmering chili. Pour ½ cup heavy cream and cook for 2-3 minutes until shrimp turn completely pink.
- Ladle the steaming chili into serving bowls. Optional: Garnish with fresh cilantro, sour cream, or lime juice for extra zest.
Notes
- Searing the chicken and sausage at high heat creates a delicious golden crust that locks in flavor and adds depth to the chili.
- Toasting the spices for 1-2 minutes before adding liquid helps release their essential oils and intensifies the Cajun seasoning profile.
- Use fresh seafood shrimp for the best texture and flavor, and add them at the very end to prevent overcooking and becoming tough.
- For a lighter version, swap heavy cream with half-and-half or coconut milk, and replace some meat with extra vegetables to reduce calories.
- Prep Time: 10 minutes
- Cook Time: 26-32 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 319 kcal
- Sugar: 2 g
- Sodium: 581 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 110 mg