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Cajun White Chicken Chili

Creamy Cajun White Chicken Chili for Cozy Nights In

Cajun White Chicken Chili is a creamy, comforting dish that's perfect for chilly evenings, combining tender chicken, hearty beans, and customizable spice levels.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tbsp oil For sautéing ingredients and enhancing flavor.
  • 1 lb smoked poultry sausage Adds smoky flavor and protein.
  • 1 lb boneless skinless chicken breasts or thighs Tender and juicy protein.
  • 1 tsp Cajun seasoning Provides essential spicy flavor.
  • 1 tbsp butter Adds richness.
For the Vegetables
  • 1 cup diced onion Adds sweetness.
  • 1 cup diced celery Offers crunch and freshness.
  • 1 cup diced bell pepper Adds color and sweetness.
  • 1 finely diced jalapeño Fresh heat source.
  • 4 cloves garlic Intensifies flavor.
For the Broth and Beans
  • 4 cups chicken broth Forms the soup base.
  • 2 14.5 oz cans white beans Adds heartiness.
  • ½ cup salsa verde Introduces tangy flavor.
For Creaminess and Finish
  • ½ cup sour cream Provides creaminess.
  • ¼ cup grated Parmesan Enhances creaminess.
  • 1 tbsp lime juice Brightens the flavors.
  • 2 tbsp chopped cilantro or parsley Fresh garnish.
  • 2 sliced green onions Provides fresh garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat oil in a large pot over medium heat. Add the smoked poultry sausage and cook until golden brown, about 5–7 minutes. Remove sausage and set aside.
  2. In the same pot, season chicken with Cajun seasoning. Increase heat to medium-high and sear chicken for about 5–6 minutes per side. Remove and let rest.
  3. Reduce heat to medium, add butter to the pot. Once melted, add diced onion, celery, bell pepper, and jalapeño. Sauté for about 7–10 minutes until tender.
  4. Stir in minced garlic, ground cumin, and additional Cajun seasoning. Cook for 1 minute until spices are fragrant.
  5. Pour in chicken broth, add rinsed white beans and salsa verde. Add back chicken and sausage. Bring to a boil, then simmer uncovered for about 15 minutes.
  6. Remove chicken from the pot, shred into bite-sized pieces, and return to the pot. Stir well to combine.
  7. Add sour cream and grated Parmesan, stir continuously until both are melted and incorporated.
  8. Add lime juice and chopped cilantro or parsley. Adjust seasoning with salt and pepper before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 30IUVitamin C: 60mgCalcium: 10mgIron: 15mg

Notes

Adjust spice levels and ingredient substitutions as necessary. Leftover chili stores well in the fridge and freezer.

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