Cajun White Chicken Chili is a delightful bowl of comfort. It brings together tender chicken, zesty sausage, and plump shrimp in a creamy broth that’s packed with flavor. This dish is perfect for cozy family dinners or a warm treat on chilly days. Plus, it’s easy to make, making it a go-to recipe for busy weeknights.

Why You Will Love This Cajun White Chicken Chili

This hearty chili is a favorite for so many reasons. It combines simple, everyday ingredients that are easy to find. The flavors are delicious yet not overwhelming, making it enjoyable for kids and adults alike. It cooks up quickly, allowing you to get a nutritious meal on the table without a fuss. It’s also filling enough to be a stand-alone dish, so you won’t have to focus on sides.

How to Make Cajun White Chicken Chili

Making this chili is a straightforward process. You start by cooking the chicken and sausage together, then add the veggies for flavor and texture. After that, you mix everything with seasonings and broth and let it come together. Finally, you stir in the shrimp and cream to achieve that comforting richness. It’s a simple method that results in a big, bold flavor.

What You Need

450 grams boneless skinless chicken breast, cubed
455 grams andouille sausage, sliced
225 grams raw shrimp, peeled, deveined, tails removed
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 cans (425 grams each) great northern beans, drained
3 tablespoons olive oil
950 milliliters chicken broth
120 milliliters heavy cream
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
3 tablespoons all-purpose flour

Step-by-Step

Heat olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage, cooking for 5 to 7 minutes while stirring, until chicken is browned and fully cooked through. Incorporate diced onion, sliced celery, diced bell pepper, and minced jalapeño into the pot. Sauté for 5 minutes, stirring regularly, until vegetables soften. Mix in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Stir constantly for 1 to 2 minutes to release the aromas. Gradually add chicken broth while stirring to deglaze the pot. Stir in drained great northern beans. Bring to a simmer and cook uncovered for 10 minutes, allowing flavors to meld. Add raw shrimp and pour in heavy cream. Continue simmering for 2 to 3 minutes, just until shrimp turn pink and are cooked through. Serve immediately while hot.

How to Serve Cajun White Chicken Chili

This chili is delightful on its own, but you can also amp it up with some delicious sides. Serve with warm cornbread or a fresh green salad for a complete meal. A sprinkle of fresh cilantro or a dollop of sour cream adds a nice touch as well. It’s a wonderful dish for casual family dinners or gatherings with friends.

How to Store Cajun White Chicken Chili

To keep your chili fresh, store leftovers in an airtight container in the fridge for up to three days. If you want to save it for later, freeze it in a freezer-safe container for up to three months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. Reheat on the stovetop over low heat until warmed through, or use the microwave for a quick option.

Recipe Tips

Use rotisserie chicken for even quicker prep.
Adjust the spices based on your family’s heat tolerance.
Enjoy it with toppings like avocado or shredded cheese.
For a thicker chili, add a little more flour.
You can swap out the shrimp for additional chicken or beans.

Variations & Swaps

Swap andouille sausage for turkey sausage to lighten it up.
Use different beans, like black beans or pinto beans, for variety.
For a vegetarian version, replace all proteins with extra veggies and beans.

FAQs

Can I make this chili ahead of time?
Yes, you can prepare it a day in advance. Just let it cool, transfer it to an airtight container, and store it in the fridge. Reheating it will deepen the flavors.

Is this chili suitable for freezing?
Absolutely! This chili freezes well. To freeze, cool completely, then store it in a freezer-safe container. It will keep for about three months.

How can I reheat leftover chili?
You can reheat it on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, use the microwave in short intervals, stirring in between to ensure even heating.

What if I can’t find andouille sausage?
You can use any flavorful sausage, like kielbasa or even chicken sausage, as a substitute. Just pick one that suits your taste.

Are there any common mistakes to avoid?
One common mistake is not cooking the chicken completely before adding other ingredients. Make sure the chicken is cooked through for the best flavor and safety.