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Cajun White Chicken Chili Recipe

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★★★★★

4.4 from 99 reviews

This Cajun White Chicken Chili combines tender chicken, spicy andouille sausage, fresh shrimp, and hearty great northern beans in a rich, creamy broth seasoned with traditional Cajun spices for a comforting and flavorful meal.

Ingredients

Scale

Meat & Seafood

  • 1 pound boneless skinless chicken breast, cubed
  • 16 ounces andouille sausage, sliced
  • 1/2 pound raw shrimp, peeled, deveined, tails removed

Vegetables

  • 1 medium white onion, diced
  • 4 medium celery ribs, sliced
  • 1 medium green bell pepper, diced
  • 1 medium jalapeno, minced
  • 4 cloves garlic, minced

Liquids & Dairy

  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 tablespoons olive oil

Pantry & Spices

  • 2 (15 ounce) cans great northern beans, drained
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour

Instructions

  1. Cook sausage and chicken: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, approximately 5 to 7 minutes.
  2. Sauté vegetables: Add the diced white onion, sliced celery ribs, diced green bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables soften.
  3. Add seasonings: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes while stirring constantly to toast the spices and coat the ingredients with flour.
  4. Add broth and beans and simmer: Gradually pour in the chicken broth while stirring to combine. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and cook gently for 10 minutes to allow flavors to meld.
  5. Add shrimp and cream, then serve: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, until the shrimp turn pink and are fully cooked. Serve the chili hot.

Notes

  • For extra heat, keep the seeds in the jalapeno or add extra cayenne pepper.
  • If you prefer a thicker chili, simmer a few minutes longer or add a bit more flour when adding the seasonings.
  • Great northern beans can be substituted with cannellini or navy beans if preferred.
  • This chili pairs well with cornbread or warm crusty bread.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Cajun white chicken chili, chicken chili, andouille sausage chili, shrimp chili, creamy chicken soup, spicy white chili

Find it online: https://nayabaker.com/cajun-white-chicken-chili-recipe/