Cajun White Chicken Chili 

Cajun White Chicken Chili is a hearty and flavorful twist on the classic white chicken chili, infused with the bold spices of Cajun cuisine. This one-pot dish combines tender chicken, smoky andouille sausage, and a medley of vegetables, all simmered in a creamy broth. Perfect for cozy dinners or entertaining guests, this chili brings a delightful kick to your palate.

Full Recipe:

Ingredients

• 3 tablespoons olive oil

• 1 pound boneless skinless chicken breasts, cubed

• 1 pound andouille sausage, sliced

• 1 medium white onion, diced

• 4 medium celery ribs, sliced

• 1 medium green bell pepper, diced

• 1 medium jalapeño, minced

• 4 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 teaspoon cayenne pepper

• 3 tablespoons all-purpose flour

• 4 cups chicken broth

• 2 (15-ounce) cans great northern beans, drained and rinsed

• ½ pound raw shrimp, peeled and deveined

• ½ cup heavy cream

• Optional garnishes: sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, lime juice

Directions

1. Cook the Meats: Heat 3 tablespoons of 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. Remove from the pot and set aside.

2. Sauté the Vegetables: In the same pot, add the diced onion, sliced celery, diced bell pepper, and minced jalapeño. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.

3. 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 allow the spices to bloom and the flour to cook.

4. Add Broth and Beans: Gradually pour in the chicken broth while stirring. Add the drained and rinsed great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes.

5. Cook Shrimp and Finish: Stir in the raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked.

6. Serve: Ladle the chili into bowls and garnish with your choice of sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, and a squeeze of lime juice. Serve hot and enjoy!

Nutritional Information per serving)

• Calories: Approximately 584 kcal

• Protein: 43 g

• Fat: 36 g

  • Saturated Fat: 13 g

• Carbohydrates: 45 g

  • Fiber: 8 g

  • Sugars: 6 g

• Cholesterol: 123 mg

• Sodium: 1,190 mg