I absolutely love how this Cajun White Chicken Chili Recipe brings a spicy, cozy twist to traditional chili nights. It’s packed with hearty proteins like chicken, andouille sausage, and shrimp, which add incredible depth and texture you won’t find in your usual white chili. When I first tried this recipe, I was amazed at how perfectly the creamy broth balances out the bold Cajun spices without overpowering the flavors.
You’ll find that this recipe is perfect for chilly evenings when you want something comforting yet exciting — and it’s surprisingly easy to pull together. Whether you’re cooking for a crowd or meal prepping for the week, this chili hits all the right notes, combining richness, heat, and freshness in one satisfying bowl.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of Cajun spices and a medley of proteins creates a bold, rich taste you won’t forget.
- Easy One-Pot Meal: Everything cooks in the same pot, making cleanup a breeze and meal prep simple.
- Versatile and Customizable: From toppings to spice levels, you can easily tweak it to suit your family’s preferences.
- Comfort Food with a Kick: Perfect for those cozy nights when you want warmth with just the right amount of heat.
Ingredients You’ll Need
These ingredients work beautifully together to deliver a hearty, flavorful chili with a lovely balance of spice and creaminess. Don’t be intimidated by the list — most items are pantry staples or easy to find, and once you have them on hand, this recipe comes together in no time.
- Olive oil: Use a good quality extra virgin olive oil for sautéing, which adds a subtle richness.
- Boneless skinless chicken breast: Cubed for tender bites that absorb all the spices.
- Andouille sausage: This smoky sausage is the secret to authentic Cajun flavor and adds great texture.
- White onion: Diced to build the base flavor with a slight sweetness.
- Celery ribs: Sliced thin for a gentle crunch and freshness.
- Green bell pepper: Adds color and a mild, sweet flavor.
- Jalapeño: Minced to bring heat — adjust according to your spice tolerance.
- Garlic cloves: Minced for that irresistible aroma that makes everything better.
- Ground cumin: Warm, earthy spice essential for depth.
- Smoked paprika: Gives a subtle smokiness that complements the sausage.
- Chili powder: Adds complexity and additional heat layers.
- Cayenne pepper: For that signature Cajun kick — add less if you prefer milder heat.
- All-purpose flour: Helps thicken the chili for a creamy texture.
- Chicken broth: Forms the flavorful, savory base of the chili.
- Great northern beans: Drained to provide a creamy bite and balance the spice.
- Raw shrimp: Peeled and deveined, added last to keep them tender and juicy.
- Heavy cream: Stirred in at the end for richness and a velvety finish.
Variations
I like to mix things up sometimes depending on the occasion or what I have on hand, and you should feel free to do the same. This Cajun White Chicken Chili Recipe is wonderfully adaptable, so don’t hesitate to make it your own.
- Vegetarian Version: Replace the chicken, sausage, and shrimp with extra beans and veggies like zucchini or corn for a meatless delight.
- Mild Spice Level: Cut back on cayenne and jalapeño for a gentler heat that still keeps the flavor.
- Spicy Boost: Add a dash of hot sauce or more diced jalapeños if you’re craving extra fire.
- Different Proteins: I’ve swapped chicken for turkey or used smoked chicken sausage for new twists.
How to Make Cajun White Chicken Chili Recipe
Step 1: Brown the Chicken and Sausage
Start by heating the olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is nicely browned and cooked through—this usually takes about 5 to 7 minutes. Don’t rush this step; those browned bits will add tons of flavor to the chili.
Step 2: Sauté the Veggies
Next, toss in the diced onion, sliced celery, diced green bell pepper, and minced jalapeño. Stir frequently and cook for about 5 minutes or until the vegetables soften and release their aromas. This softened veggie base helps the chili develop that rich, layered flavor you want.
Step 3: Add Spices and Flour
Stir in the minced garlic, cumin, smoked paprika, chili powder, cayenne pepper, and the flour. Keep stirring constantly for 1 to 2 minutes. This step toasts the spices and cooks out the raw flour taste — it’s key for that perfect chili consistency.
Step 4: Build the Chili Base
Gradually pour in the chicken broth while stirring to avoid lumps from the flour. Then add the drained great northern beans. Bring everything to a gentle simmer, then lower the heat to keep it steady and let it cook for 10 minutes. This simmering melds the flavors and thickens the chili slightly.
Step 5: Finish with Shrimp and Cream
Finally, 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—be careful not to overcook them or they’ll get rubbery. This finishing step adds a luxurious creaminess and fresh protein that makes this chili truly special.
Pro Tips for Making Cajun White Chicken Chili Recipe
- Sear for Flavor: Don’t skip browning the chicken and sausage well — it builds a flavorful foundation you’ll taste in every bite.
- Control the Heat: Start with less cayenne and jalapeño; you can always add more later to suit your spice preference.
- Stir Often After Adding Flour: To avoid lumps, stir constantly when incorporating the flour and broth — it keeps the chili silky and smooth.
- Add Shrimp Last: Shrimp cooks fast, so tossing it in at the very end keeps it tender and prevents rubbery bites.
How to Serve Cajun White Chicken Chili Recipe
Garnishes
I love topping this chili with a dollop of sour cream and a sprinkle of shredded cheddar or Monterey Jack cheese for creamy contrast. Sliced or pickled jalapeños add a bright kick, while diced avocado brings cooling creaminess. Fresh chopped cilantro and a squeeze of lime juice give that fresh pop that brightens the whole bowl.
Side Dishes
This chili pairs wonderfully with warm cornbread or crusty baguette to soak up the delicious broth. I also enjoy serving it with a simple green salad or roasted veggies for a complete meal that never feels heavy.
Creative Ways to Present
For a fun twist at dinner parties, I sometimes serve the chili in hollowed-out mini pumpkins or small bread bowls — it’s an instant conversation starter and makes the meal feel festive and special. You can also set up a toppings bar so guests customize their bowls with all their favorite add-ons.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so I often find the chili tastes even better the next day!
Freezing
This chili freezes really well — just omit the shrimp if you plan to freeze and add it fresh when reheating for best texture. Portion the chili into freezer-safe containers and freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent sticking. If it’s too thick, add a splash of chicken broth or water to loosen it up. For frozen batches, thaw overnight in the fridge before reheating for even better results.
FAQs
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Can I make this Cajun White Chicken Chili Recipe without seafood?
Absolutely! If you prefer not to use shrimp, you can simply omit it or substitute with extra chicken or sausage. The chili is flavorful and hearty enough to shine without seafood.
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How spicy is this Cajun White Chicken Chili Recipe?
The chili has a moderate level of spice thanks to the cayenne pepper and jalapeño, but it’s easily adjusted. If you’re sensitive to heat, start with less and add more gradually.
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Can I use canned chicken broth or homemade?
Both work great! Homemade broth adds a deeper, fresher flavor, but a good-quality canned chicken broth is perfectly fine and saves time without compromising taste.
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What’s the secret to making the chili creamy without coconut milk?
The heavy cream is the key here—added at the end, it enriches the chili and delivers that luscious texture without using coconut milk, staying true to the classic creamy style.
Final Thoughts
This Cajun White Chicken Chili Recipe has become a go-to comfort meal in my house, especially when I want something a little out of the ordinary but totally satisfying. I hope you love how easy it is to make, and that the flavors surprise and delight you as much as they did me. So next time you want to warm up with a bowl full of spicy, creamy goodness, give this recipe a try — I’m sure it’ll become a favorite in your kitchen too!
Print
Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
Cajun White Chicken Chili is a flavorful and hearty dish featuring tender cubed chicken, spicy andouille sausage, shrimp, and a medley of vegetables simmered in a creamy, spiced broth with great northern beans. This comforting chili combines classic Cajun spices with a rich texture from heavy cream, perfect for a warming meal any time of the year.
Ingredients
Proteins
- 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
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
Other Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Cook Chicken and Sausage: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
- Sauté Vegetables: Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
- Add Spices and Flour: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly to prevent sticking and to allow the spices to bloom.
- Add Broth and Beans: Gradually pour in the chicken broth while stirring to combine and avoid lumps. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes to meld the flavors.
- Add Shrimp and Cream: Stir in the peeled and deveined shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot.
Notes
- This chili can be served as a standalone meal or with toppings such as sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, and a squeeze of fresh lime juice.
- Adjust the cayenne pepper to your preferred spice level for milder or hotter flavors.
- For a thicker chili, you can let it simmer longer before adding the shrimp and cream or add a tablespoon more flour when cooking the spices.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 115mg
