Description
Cajun White Chicken Chili delivers a spicy southwestern comfort that warms you from the inside out. Packed with tender chicken, creamy beans, and bold Cajun seasonings, this hearty bowl brings zesty flavor right to your dinner table.
Ingredients
Scale
Proteins:
- 1 pound boneless skinless chicken breasts
- 16 ounces andouille sausage
- ½ pound raw shrimp
Vegetables and Aromatics:
- 1 medium white onion
- 4 medium celery ribs
- 1 medium green bell pepper
- 1 medium jalapeno
- 4 cloves garlic
Seasonings and Liquids:
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 4 cups chicken broth
- 2 (15 ounce) great northern beans
- ½ cup heavy cream
Instructions
- Grab a large pot and heat 3 tablespoons olive oil over medium-high heat. Carefully add 1 pound cubed chicken breasts and 16 ounces sliced andouille sausage, browning them until they develop a rich golden exterior.
- Toss in 1 diced white onion, 4 sliced celery ribs, 1 diced green bell pepper, 1 minced jalapeno, and 4 minced garlic cloves. Sprinkle 2 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, and 1 teaspoon cayenne pepper over the vegetables.
- Dust 3 tablespoons all-purpose flour across the pot, stirring thoroughly to coat the meat and vegetables. Cook for 2 minutes, allowing the flour to absorb flavors and create a light roux.
- Pour 4 cups chicken broth into the pot, then add 2 drained cans of great northern beans. Gently slide in ½ pound peeled shrimp and reduce heat to a gentle simmer.
- Let the chili bubble softly for 20 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Swirl ½ cup heavy cream into the pot, simmering for an additional 5 minutes until the chili reaches a creamy, rich consistency.
Notes
- Searing the chicken and andouille sausage creates a deep flavor foundation that makes this chili stand out from traditional recipes.
- Chopping vegetables uniformly ensures even cooking and a balanced texture throughout the dish.
- Allowing the flour to cook for 2 minutes helps remove the raw flour taste and creates a subtle thickening base for the chili.
- For a lighter version, swap heavy cream with half-and-half or coconut milk to reduce calories while maintaining a creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5 to 6
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 140 mg