Get ready to warm your soul with this Cajun White Chicken Chili—a bold, creamy twist on classic chili that’s bursting with Southern flair! Packed with tender chicken thighs, smoky andouille sausage, and a medley of veggies, this one-pot wonder gets its kick from Cajun spices and a zesty salsa verde. The creamy finish from sour cream and Parmesan makes every spoonful irresistible. I love how it’s hearty enough for a cozy dinner yet vibrant enough to impress guests, all in about an hour. Let’s fire up this flavorful chili and bring some Louisiana magic to the table!
Ingredients
Here’s what you’ll need to create this spicy, creamy chili:
Proteins:
- 1 lb andouille sausage, sliced – Smoky, spicy sausage for bold flavor.
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces – Juicy and perfect for chili.
Vegetables:
- 1 cup diced onion – Sweet, savory base.
- 1 cup diced celery – Crunchy and fresh.
- 1 cup diced bell pepper – Colorful and mildly sweet (any color works).
- 1 jalapeño, seeded and diced – A gentle heat kick.
- 4 cloves garlic, minced – Bold, aromatic depth.
Broth and Beans:
- 4 cups chicken broth – The flavorful liquid foundation.
- 2 cans (15 oz each) white beans, drained and rinsed – Creamy texture and protein.
- ½ cup salsa verde – Tangy, zesty brightness.
Seasonings:
- 2 teaspoons Cajun seasoning, divided – The spicy, smoky heart of the dish.
- 1 teaspoon ground cumin – Warm, earthy notes.
- Salt and pepper, to taste – Season to your liking.
Creamy Base:
- 1 tablespoon butter – Richness for sautéing.
- ½ cup sour cream – Smooth, tangy creaminess.
- ¼ cup grated Parmesan cheese – Nutty, cheesy depth.
Garnishes:
- Fresh lime juice – A bright, zesty finish.
- Chopped fresh cilantro or parsley – Vibrant, herby touch.
- Sliced green onions – A fresh, mild crunch.
Gather these ingredients, and you’re set for a Cajun feast!
Prep Time & Cook Time
- Prep Time: 20 minutes – Chopping, slicing, and prepping.
- Cook Time: 40 minutes – Sautéing and simmering.
- Total Time: 60 minutes – A flavorful chili worth every minute!
Step-by-Step Instructions
Let’s make this Cajun White Chicken Chili with ease—here’s how:
- Sauté the Meats: Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and sauté for 5-7 minutes until browned and fragrant. Remove to a plate and set aside. In the same pot, add the chicken thigh pieces, season with 1 teaspoon of Cajun seasoning, and cook for 5-7 minutes until browned and cooked through (internal temp of 165°F/74°C). Remove and set aside with the sausage.
- Sauté the Vegetables: Melt 1 tablespoon of butter in the pot. Add the diced onion, celery, bell pepper, and jalapeño, and sauté for about 5 minutes until softened and colorful. Stir in the minced garlic, remaining 1 teaspoon of Cajun seasoning, and cumin, cooking for 1-2 minutes until fragrant.
- Build the Soup: Pour in the chicken broth, then add the white beans and salsa verde. Stir to combine. Return the cooked sausage and chicken to the pot, mixing everything together. Bring to a simmer, then reduce heat to low and let it cook for 15-20 minutes, stirring occasionally, to let the flavors meld into a rich chili.
- Add Creaminess: Remove the pot from heat. Stir in the sour cream and grated Parmesan cheese until fully incorporated, creating a creamy, velvety texture.
- Serve: Ladle the chili into bowls. Squeeze a bit of fresh lime juice over each serving, then garnish with chopped cilantro or parsley and sliced green onions for a fresh, vibrant finish. Serve hot and enjoy!
Tips & Tricks
Make this chili even better with these handy pointers:
- Spice Control: Adjust the jalapeño or Cajun seasoning to dial the heat up or down—taste as you go!
- Bean Swap: Try cannellini or navy beans if you don’t have white beans—they’re just as creamy.
- Sausage Sub: If andouille’s hard to find, smoked sausage or chorizo works in a pinch.
- Make It Thicker: Mash a few beans against the pot’s side for a thicker texture without losing creaminess.
- Meal Prep: This chili tastes even better the next day, so make extra for lunches!
Serving Suggestions
This chili is a meal in itself, but these sides make it a Southern spread:
- Cornbread: Warm, crumbly cornbread to soak up the creamy broth.
- Coleslaw: A crisp, tangy slaw to balance the spice.
- Tortilla Chips: Crunchy chips for scooping up every bite.
- Sweet Tea: A cold glass for true Southern vibes.
Storage & Reheating
Here’s how to enjoy this chili later (it’s amazing as leftovers!):
- Storage: Store in an airtight container in the fridge for up to 4-5 days.
- Reheating: Warm in a pot over medium heat with a splash of broth, stirring occasionally, for 5-7 minutes. Or microwave in 30-second bursts until hot.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat—the texture holds up beautifully.
Nutrition Info
This chili is hearty and flavorful! Here’s an approximate breakdown per serving (based on 6 servings):
- Calories: 480 kcal
- Protein: 32g – From the chicken, sausage, and beans.
- Fat: 28g (Saturated Fat: 12g) – From the sausage, cream, and butter.
- Carbohydrates: 28g – Mostly from the beans and veggies.
- Fiber: 6g – Thanks to the beans and veggies.
- Sugar: 4g – Naturally occurring in the veggies and salsa verde.
- Sodium: 1200mg – Varies with broth and seasoning; adjust to taste.
Note: Values are estimates and depend on specific brands or portion sizes.
Final Thoughts
This Cajun White Chicken Chili is a spicy, creamy dream that brings a taste of Louisiana to your table. The smoky sausage, tender chicken, and silky sauce make it a standout dish—perfect for cozy nights or sharing with friends. It’s one of those recipes that’s easy to make but feels like a special treat, especially with those fresh garnishes. Give it a try, and let me know how it turns out—or if you add your own Cajun flair! Happy cooking!
If you have more recipes to share, want a social media post for this one, or need anything else, just let me know!