Description
Cajun white chicken chili delivers a spicy southwestern comfort in one hearty bowl. Creamy, zesty flavors blend perfectly with tender chicken and aromatic spices, promising a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound (454 grams) andouille sausage, sliced
Vegetables and Aromatics:
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 4 cloves garlic, minced
- 1 jalapeno, seeded and diced
Broth, Beans, and Base:
- 4 cups chicken broth
- 2 cans (15 ounces/425 grams each) white beans, drained and rinsed
- 1/2 cup salsa verde
- 1 tablespoon butter
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
Seasonings:
- 2 teaspoons Cajun seasoning
- 1 teaspoon ground cumin
- Salt, to taste
- Pepper, to taste
Garnishes:
- Fresh lime juice
- Chopped fresh cilantro
- Chopped fresh parsley
- Sliced green onions
Instructions
- Warm a large Dutch oven over medium heat and drizzle with oil. Sizzle andouille sausage until deep golden brown, approximately 5-7 minutes, then transfer to a separate plate.
- In the same pot, introduce chicken seasoned with Cajun spice. Sear until thoroughly cooked and caramelized, then relocate with the sausage.
- Reduce heat and melt butter. Introduce diced onion, celery, bell pepper, and jalapeño. Soften vegetables for 4-5 minutes, stirring occasionally.
- Incorporate minced garlic, remaining Cajun seasoning, and ground cumin. Toast spices until aromatic, about 1-2 minutes.
- Stream chicken broth into the pot, followed by white beans and salsa verde. Blend ingredients thoroughly.
- Reintroduce sausage and chicken to the liquid mixture. Allow contents to gently simmer for 15-18 minutes, enabling flavors to intertwine.
- Remove from heat and whisk in sour cream and Parmesan cheese until achieving a silky, uniform consistency.
- Distribute chili into serving bowls. Finish with a citrusy lime juice splash and garnish with fresh cilantro, parsley, and sliced green onions.
Notes
- Customize heat levels by adjusting the amount of jalapeño and Cajun seasoning for personal spice preferences.
- Swap andouille sausage with turkey sausage for a leaner protein option without compromising flavor intensity.
- Use Greek yogurt instead of sour cream to reduce fat content while maintaining creamy texture and tangy taste.
- Prepare chili in advance and store in refrigerator for up to 3 days, allowing flavors to develop and intensify over time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 6
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg