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
Units
Scale
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
