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
