White chicken chili is a dish that I find myself making all the time and this is a tasty variation of it using some cajun inspired flavours. This version starts by seasoning the chicken with a cajun spice blend before searing it, along with some andouille sausage. The veggies are cajun inspired with onions, celery, and bell peppers in addition to the chili staple jalapeno! The broth includes chicken broth along with salsa verde and the creaminess comes from sour cream and parmesan cheese. The chili is filled out with plenty of beans and it’s all finished off with a splash of lime juice, cilantro and sliced onions! This cajun take on white chicken chili is a tasty alternative to the original!
Drizzle on some hot sauce!
Cajun White Chicken Chili
A creamy white chicken chili with a cajun flavour theme!
ingredients
- 1 tablespoon oil
- 1 pound andouille sausage, sliced or diced
- 1 pound boneless and skinless chicken breasts or thighs
- 1 teaspoon cajun seasoning
- 1 tablespoon butter
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- 1 jalapeno pepper, finely diced*
- 4 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 tablespoon cajun seasoning
- 4 cups chicken broth
- 2 (14.5 ounce) cans white beans, rinsed and drained
- 1/2 cup salsa verde
- 1/2 cup sour cream (or crema or heavy cream or 4 ounces cream cheese)
- 1/4 cup parmigiano reggiano (parmesan cheese) (or cotija), grated
- 1 tablespoon lime juice (optional)
- 2 tablespoons cilantro (or parsley), chopped (optional)
- 2 green onions, thinly sliced (optional)
- salt and pepper to taste
directions
- Heat the oil in a large saucepan over medium heat, add the sausage and cook, about 5-7 minutes, before setting aside.
- Add the chicken, seasoned with cajun seasoning, and cook until lightly golden brown, about 5-7 minutes, before setting aside.
- Add the butter, let it melt, add the onion, celery, bell pepper and jalapeno, and cook until tender, about 7-10 minutes.
- Add the garlic, cumin, and cajun seasoning, and cook until fragrant, about a minute.
- Add the broth, beans, salsa verde, sausage, and chicken, bring to a boil, reduce the heat and simmer for 15 minutes.
- Turn off the heat, remove the chicken and shred or slice it before returning it to the pot.
- Add the sour cream and parmesan and let it melt.
- Add the lime juice, cilantro, and green onion before seasoning with salt and pepper to taste.
Option: *You can omit the jalapeno, or replace it with a serrano, or poblano, or 1 (4 ounce) can of diced green chilies, or diced pickled jalapenos.
Option: Add 1 cup corn at the end.
Option: Garnish with your favourite chili toppings such as shredded cheese, avocado, cilantro, onions, jalapenos, etc.
Option: Add hot sauce to taste!
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This is delicious. I did use heavy cream in it. Love it, nice and spicy, just the way we like it. Thanks for sharing!
love these ingredients, and all chilis, andouille sausage is new for me in chili but definitely welcome! Another great recipe, thank you!
WOW! This chili blew my mind. My husband and I are watching our macros so we used chicken andouille sausage, chicken breast, and nonfat Greek yogurt instead of heavy cream or cream cheese. Outstanding flavor and super healthy. Will make again.
I have a question about the Cajun seasoning. The ingredients say 1 tsp Cajun seasoning, and a few items down it says 1 Tbsp Cajun seasoning. I don’t see Cajun seasoning twice in the directions. Which is correct?
The first 1 teaspoon of cajun seasoning is used to season the chicken before cooking in step 2 (I have updated the recipe to include this) and the 1 tablespoon of cajun seasoning is used in step 4. Enjoy!
Can’t wait to make this. Would you tell me how much a serving is? 1/2C? 1C? Thanks!
One serving is about 2 cups. Enjoy!
Just made it for supper and it’s super delicious. Thanks for a great recipe.
So delicious and easy to tailor to family or personal preferences! I forgot to buy some salsa verde and it still came out great!
This is very different and completely enjoyable. I prepared the entire recipe in the morning, places it in a 13×9 crockpot in low, and went about my day. Came home and put some garlic bread in the oven to pair with it. Delightful ♥️
I made this today. Followed it to a tee and it was outstanding! Delicious!
Just made this chili last night and my family including 2 year old really enjoyed it. I de stemmed the chili and removed seeds so it wasn’t so spicy.
i won’t be using the sausage so would that mean 2 lbs of chicken? I don’t know what salsa Verde is? help 🥺
You can either replace the sausage with more chicken or you could simply omit it. Salsa verde (link) is a green salsa made with tomatillos. If you have a Mexican or international section in your grocery store you should be able to find some there, otherwise, you can replace it with a green enchilada sauce or your favourite salsa. Enjoy!
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your comment is totally inappropriate and has NOTHING TO DO with the recipe. Grow up.
My MIL who usually criticizes and throws my food on the floor actually slapped me because it was sooo good. Thank you. Oh and we have a board with recipes we actually love and my husband said but this on the board.
This was delicious, my new favorite! can I freeze this?
You can freeze this!
Made it dairy free by using Tofutti sour cream, and Violife Parmesan and it was a huge hit! My boyfriend didn’t even notice it was dairy free and had two full bowls! Massive hit amoung his Northern family, as made by this southern girl. Will make again for more cold nights.
This week was cold and snowy…everywhere! This soup was so good as is and perfect for winter night dinner or cold snowy lunch. I didn’t add the butter because the andouille and oil had plenty and I used no salt creole seasoning (salt sensitivity) but I didn’t adjust anything else. My husband will usually add seasoning to his food, but not this recipe. Definitely a keeper without needing to print and write down my adjustments. Thank you for a great recipe!
Can this be done in a slow cooker? Would love instructions if so! Thanks!!
Yes you can! Optionally implement steps 1-4, place everything up to and including the salsa verde into the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before, before turning off the heat, and continuing with steps 6-8.