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Cajun White Chicken Chili

Cajun White Chicken Chili - Comforting Stew for Cozy Nights

Cajun White Chicken Chili is a creamy, hearty stew that combines tender chicken, smoky andouille sausage, and zesty spices for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with canola or vegetable oil.
  • 1 pound Cubed Chicken Breast Can substitute with turkey or a plant-based option.
  • 8 ounces Andouille Sausage Can use Kielbasa or chorizo if needed.
  • 1 medium Onion Yellow or white onions work best.
  • 2 stalks Celery Can be omitted but contributes to overall flavor.
  • 1 medium Green Bell Pepper Any color bell pepper can be used.
  • 1 medium Jalapeño Omit for milder chili or replace with a different pepper.
  • 3 cloves Garlic Fresh cloves are recommended.
For the Spice Mix
  • 1 teaspoon Cumin If unavailable, try smoked paprika.
  • 1 teaspoon Smoked Paprika Regular paprika can be used but will lack smokiness.
  • 2 teaspoons Chili Powder Use cayenne or a spice blend if unavailable.
  • 1 pinch Cayenne Pepper Adjust based on your heat preference.
For the Stew
  • 3 tablespoons All-Purpose Flour For gluten-free, use cornstarch.
  • 6 cups Chicken Broth Vegetable broth can be used for a lighter version.
  • 2 cans Great Northern Beans Other white beans or black beans can substitute.
  • 8 ounces Raw Shrimp Omit for a chicken and sausage-only version.
  • 1 cup Heavy Cream Can substitute with half-and-half or coconut milk.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Cajun White Chicken Chili
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of cubed chicken breast and 8 ounces of sliced andouille sausage, cooking until golden brown.
  2. Add 1 diced onion, 2 chopped celery stalks, 1 chopped green bell pepper, and 1 finely chopped jalapeño to the pot. Sauté these vegetables until they soften, about 5 minutes.
  3. Stir in 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 2 teaspoons of chili powder, and a pinch of cayenne pepper. Add 3 tablespoons of flour and toast together for 1-2 minutes.
  4. Gradually pour in 6 cups of chicken broth while stirring. Add 2 cans of drained Great Northern beans and bring to a gentle simmer for 10 minutes.
  5. Add 8 ounces of raw shrimp and 1 cup of heavy cream. Stir, and cook for an additional 2-3 minutes until the shrimp are pink and firm.
  6. Serve hot and garnish with chopped green onions, cilantro, or a dollop of sour cream if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

This dish is a crowd-pleaser and can be customized with various ingredients while still delivering comfort and flavor.

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