Why I Love This Recipe
I love this recipe for its combination of smoky Cajun spice and the richness of sour cream and Parmesan. The mix of chicken thighs and andouille sausage adds deep, meaty flavor, while the beans and vegetables round it out with heartiness and texture. It’s simple enough for a weeknight but delicious enough to serve guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Proteins:
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1 lb andouille sausage, sliced
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1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables:
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1 cup diced onion
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1 cup diced celery
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1 cup diced bell pepper
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1 jalapeño, seeded and diced
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4 cloves garlic, minced
Broth and Beans:
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4 cups chicken broth
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2 (15 oz) cans white beans, drained and rinsed
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1 cup salsa verde
Seasonings:
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2 teaspoons Cajun seasoning, divided
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1 teaspoon ground cumin
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Salt and black pepper, to taste
Creamy Base:
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1 tablespoon butter
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1 cup sour cream
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1 cup grated Parmesan cheese
Garnishes (optional):
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Fresh lime juice
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Chopped fresh cilantro or parsley
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Sliced green onions
Directions
1. Cook the Meats:
I heat 1 tablespoon of oil in a large Dutch oven over medium heat. I add the sliced andouille sausage and cook it until browned, about 5–7 minutes. I remove it and set it aside.
Then I add the chicken pieces to the same pot, season them with 1 teaspoon of Cajun seasoning, and cook until they’re browned and cooked through. Once done, I remove the chicken and set it aside with the sausage.
2. Sauté the Vegetables:
I melt 1 tablespoon of butter in the same pot, then add the diced onion, celery, bell pepper, and jalapeño. I sauté until they’re soft, about 5 minutes. Then I stir in the garlic, remaining Cajun seasoning, and cumin, cooking for 1–2 minutes until fragrant.
3. Build the Chili:
I pour in the chicken broth, then add the white beans and salsa verde. I stir to combine everything. I return the sausage and chicken to the pot, bring the chili to a simmer, and let it cook uncovered for 15–20 minutes so the flavors can meld. I season with salt and pepper to taste.
4. Make it Creamy:
Once it’s done simmering, I remove the pot from heat and stir in the sour cream and Parmesan cheese until the chili is creamy and smooth.
5. Serve:
I ladle the chili into bowls and top each one with a squeeze of fresh lime juice. I garnish with chopped cilantro or parsley and sliced green onions if I’m feeling fancy.
Servings and Timing
This recipe serves 6 generous portions.
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Prep time: 20 minutes
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Cook time: 40 minutes
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Total time: 1 hour
Variations
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Make it spicier: I add more jalapeño or a dash of cayenne for extra heat.
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Lighten it up: I use Greek yogurt instead of sour cream for a healthier twist.
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Different proteins: I swap chicken thighs for rotisserie chicken or use turkey sausage for a leaner option.
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Add veggies: I sometimes stir in spinach or kale at the end for extra greens.
Storage and Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze portions in freezer-safe containers for up to 3 months.
To reheat, I warm it over medium heat on the stove, stirring occasionally, or microwave it in short bursts until hot. If it thickens too much, I add a splash of broth or water to loosen it up.
FAQs
Can I use chicken breast instead of thighs?
Yes, I can use chicken breast, but I find thighs give a juicier and more flavorful result.
What type of white beans should I use?
I usually use Great Northern or cannellini beans, but navy beans work well too.
Is this chili gluten-free?
Yes, as long as the sausage and salsa verde are gluten-free, the whole recipe is naturally gluten-free.
Can I make this in a slow cooker?
Yes, I brown the meats and sauté the vegetables first, then transfer everything (except sour cream and cheese) to the slow cooker. I cook on low for 6–7 hours, then stir in the sour cream and Parmesan just before serving.
Can I make this ahead of time?
Absolutely. I find the flavors deepen when it sits overnight, so it’s perfect for meal prep or next-day leftovers.
Conclusion
Cajun White Chicken Chili is a flavorful, creamy, and comforting dish that always hits the spot. It’s packed with smoky sausage, tender chicken, and just enough spice to keep things interesting. Whether I’m serving it for a cozy family dinner or prepping meals for the week, this chili always delivers warmth and satisfaction.
Print
Cajun White Chicken Chili
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Gluten Free
Description
Loaded with smoky sausage, juicy chicken, and a creamy broth, this spicy white chili is everything you want in a comforting, flavor-packed meal.
Ingredients
1 lb andouille sausage, sliced
1 lb boneless, skinless chicken thighs, chopped
1 cup diced onion
1 cup diced celery
1 cup diced bell pepper
1 jalapeño, seeded and diced
4 cloves garlic, minced
4 cups chicken broth
2 (15 oz) cans white beans, drained and rinsed
1 cup salsa verde
2 tsp Cajun seasoning, divided
1 tsp ground cumin
Salt and black pepper, to taste
1 tbsp butter
1 cup sour cream
1 cup grated Parmesan cheese
Optional: Fresh lime juice, chopped cilantro or parsley, sliced green onions
Instructions
In a Dutch oven, heat oil and brown the sliced andouille sausage for 5–7 minutes. Set aside.
In the same pot, season and brown chicken until cooked through. Set aside.
Melt butter and sauté onion, celery, bell pepper, and jalapeño until soft. Add garlic, Cajun seasoning, and cumin. Cook 1–2 minutes.
Stir in broth, white beans, and salsa verde. Return sausage and chicken. Simmer for 15–20 minutes.
Off heat, stir in sour cream and Parmesan until creamy.
Serve with lime juice and garnish with herbs and green onions.
Notes
Brown the meats well for added flavor.
Use rotisserie chicken for convenience.
Swap sour cream for Greek yogurt to lighten it up.
Add extra veggies like spinach or kale at the end.
Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun, American
