Homemade Cajun White Chicken Chili
There is nothing quite like the smell of a heavy pot simmering on the stove, filled with the smoky, spicy, and soulful aroma of the bayou. This Cajun White Chicken Chili is a bold twist on the classic comfort bowl, trading in mild flavors for a zesty kick that warms you from the inside out.
Ingredients
- 1 lb cooked chicken breast shredded
- ½ lb Andouille sausage sliced into rounds
- ½ lb large shrimp peeled and deveined (optional)
- 2 cans 15 oz Great Northern beans, drained and rinsed
- 1 medium onion diced
- 2 stalks celery chopped
- 1 green bell pepper diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 2 tbsp Cajun seasoning
- ½ cup heavy cream or 4 oz cream cheese
- 1 tbsp olive oil
- Fresh jalapeño slices and parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Brown the sausage for 5–6 minutes. Remove and set aside.
- Add the onion, celery, and bell pepper to the pot. Sauté for 5 minutes until soft. Stir in garlic and Cajun seasoning for 1 minute.
- Pour in chicken broth and add the beans and shredded chicken.
- Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Stir in the heavy cream and the cooked sausage.
- If using shrimp, add them now and simmer for 3–5 minutes until pink.
- Season with salt and pepper to taste. Garnish with jalapeño and parsley before serving.