Cajun White Chicken Chili

This Ultimate Cajun White Chicken Chili brings together the bold, spicy flavors of Louisiana cuisine with the comforting warmth of a classic chili. Packed with tender chicken, smoky andouille sausage, and creamy white beans, this recipe delivers a perfect balance of heat and richness that will become your new cold-weather favorite.

Why You’ll Love This Recipe

This Ultimate Cajun White Chicken Chili stands out from traditional chili recipes with its unique combination of Cajun spices and creamy white base. The andouille sausage adds an authentic smoky depth that pairs beautifully with the tender chicken and hearty white beans. Unlike heavy red chilis, this version feels lighter while still being incredibly satisfying. The creamy texture from sour cream and parmesan creates a luxurious mouthfeel that balances the bold Cajun seasonings perfectly. It’s also incredibly versatile – you can adjust the heat level to your preference and it freezes beautifully for make-ahead meals.

Ingredients You’ll Need

1 tablespoon oil

1 pound andouille sausage, sliced or diced
1 pound boneless and skinless chicken breasts or thighs
1 teaspoon cajun seasoning

1 tablespoon butter
1 cup onion, diced
1 cup celery, diced

1 cup bell pepper, diced
1 jalapeno pepper, finely diced*
4 cloves garlic, chopped

1 teaspoon ground cumin
1 tablespoon cajun seasoning
4 cups chicken broth

2 (14.5 ounce) cans white beans, rinsed and drained
1/2 cup salsa verde
1/2 cup sour cream (or crema or heavy cream or 4 ounces cream cheese)

1/4 cup parmigiano reggiano (parmesan cheese) (or cotija), grated
1 tablespoon lime juice (optional)
2 tablespoons cilantro (or parsley), chopped (optional)

2 green onions, thinly sliced (optional)
Salt and pepper to taste

How to Make Cajun White Chicken Chili

Step-by-Step Instructions

Step 1: Prepare the Proteins Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced andouille sausage and cook for 4-5 minutes until browned and crispy. Remove sausage and set aside, leaving the rendered fat in the pot.

Step 2: Season and Cook the Chicken Season the chicken with 1 teaspoon of Cajun seasoning and salt and pepper. Add the seasoned chicken to the same pot and cook for 6-8 minutes, turning once, until golden brown on both sides. The chicken doesn’t need to be fully cooked through at this stage. Remove chicken and set aside.

Step 3: Build the Flavor Base Add butter to the pot and let it melt. Add the diced onion, celery, and bell pepper (this is the holy trinity of Cajun cooking). Cook for 5-6 minutes until vegetables are softened. Add the jalapeño and garlic, cooking for another minute until fragrant.

Step 4: Add Spices and Liquid Stir in the cumin and remaining tablespoon of Cajun seasoning, cooking for 30 seconds until aromatic. Gradually add the chicken broth, scraping up any browned bits from the bottom of the pot.

Step 5: Simmer and Combine Return the seared chicken to the pot and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.

Step 6: Shred and Finish Remove the chicken from the pot and shred it using two forks. Return the shredded chicken and cooked sausage to the pot. Stir in the white beans and salsa verde. Simmer for 10 more minutes to allow flavors to meld.

Step 7: Create the Creamy Base Remove the pot from heat. Stir in the sour cream, grated parmesan cheese, lime juice, and half of the cilantro and green onions. Taste and adjust seasoning with salt, pepper, and additional Cajun seasoning if needed.

Helpful Tips

Choose the Right Sausage: Authentic andouille sausage makes a significant difference in this Ultimate Cajun White Chicken Chili. Look for brands like Aidells or Jacob’s that offer true smoky flavor. If unavailable, kielbasa can substitute but won’t provide the same authentic taste.

Chicken Thighs vs. Breasts: While both work well, chicken thighs remain more tender and flavorful during the simmering process. If using breasts, be careful not to overcook them.

Control the Heat: The jalapeño seeds contain most of the heat. Remove them for a milder chili, or leave them in (and add more jalapeños) for extra spice. You can always add hot sauce at serving time.

Don’t Rush the Vegetables: Taking time to properly sauté the holy trinity (onion, celery, bell pepper) builds the essential flavor foundation that makes this chili authentic.

Details

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Difficulty: Easy to Medium

This Ultimate Cajun White Chicken Chili delivers complex flavors without requiring advanced cooking skills. The key is building layers of flavor through proper browning and seasoning at each step.

Notes

*Jalapeño heat varies significantly. Start with half a pepper and taste before adding more.
For a dairy-free version, substitute coconut cream for the sour cream and nutritional yeast for the parmesan.
The chili tastes even better the next day as flavors continue to develop.

If the chili seems too thick, add additional chicken broth. If too thin, simmer uncovered for 10-15 minutes to reduce.
Fresh lime juice brightens the entire dish – don’t skip it even though it’s listed as optional.

Frequently Asked Questions

Can I make this chili in a slow cooker? Yes! Brown the sausage and chicken first, then transfer everything except the sour cream and cheese to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the creamy ingredients during the last 30 minutes.

What’s the difference between this and regular white chicken chili? This Ultimate Cajun White Chicken Chili features andouille sausage, Cajun seasoning blend, and the holy trinity of vegetables (onion, celery, bell pepper) that are fundamental to Louisiana cuisine. The salsa verde adds another layer of complexity not found in traditional white chili.

Can I freeze leftovers? Absolutely! This chili freezes well for up to 3 months. Note that dairy-based ingredients may separate slightly when thawed, but stirring will bring it back together. Consider freezing portions before adding the sour cream and cheese, then stir them in when reheating.

How spicy is this chili? The heat level is moderate, designed to showcase Cajun flavors rather than overwhelming heat. The jalapeño and Cajun seasoning provide warmth without being too intense for most palates.

Storage Instructions

Refrigerator: Store leftover Ultimate Cajun White Chicken Chili in airtight containers for up to 4 days. The flavors actually improve after a day in the refrigerator.

Freezer: Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if the chili has thickened. You can also reheat individual portions in the microwave, stirring every 30 seconds.

Related Recipes

Looking for more hearty comfort food recipes? Check out these favorites from runoflif.com:

Classic Beef and Bean Chili – A traditional red chili recipe
Chicken and Dumplings – Another comforting one-pot meal

Cajun Jambalaya – More authentic Louisiana flavors
Slow Cooker White Bean Soup – Similar creamy comfort
Spicy Chicken Tortilla Soup – Mexican-inspired warmth

Conclusion

This Ultimate Cajun White Chicken Chili brings the soulful flavors of Louisiana directly to your dinner table. The combination of smoky andouille sausage, tender chicken, and aromatic Cajun spices creates a chili that’s both familiar and excitingly different. Whether you’re serving it for a casual weeknight dinner or entertaining guests, this recipe delivers impressive results with straightforward techniques. The creamy white base provides the perfect canvas for the bold Cajun flavors to shine, while the flexibility to adjust heat levels makes it perfect for any crowd. Make a big batch – you’ll definitely want leftovers of this outstanding chili.