Cajun White Chicken Chili Recipe

Introduction

This Cajun White Chicken Chili is a flavorful twist on traditional chili, packed with tender chicken, spicy sausage, and succulent shrimp. It’s a hearty and comforting dish with a creamy, spicy broth that’s perfect for cooler evenings or casual gatherings.

Ingredients

• 3 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cubed
• 16 ounces andouille sausage, sliced
• 1 medium white onion, diced
• 4 medium celery ribs, sliced
• 1 medium green bell pepper, diced
• 1 medium jalapeno, 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
• 1/2 pound raw shrimp, peeled, deveined, tails removed
• 1/2 cup heavy cream

Instructions

1. Step 1: Heat the 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 to 7 minutes.
2. Step 2: Add the diced onion, sliced celery, diced bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
3. Step 3: 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 toast the flour and spices.
4. Step 4: Gradually pour in the chicken broth while stirring to combine. Add the drained great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes.
5. Step 5: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot.

Tips & Variations

• For extra smoky flavor, use smoked sausage instead of andouille if unavailable.
• If you prefer less heat, remove the seeds from the jalapeno or omit the cayenne pepper.
• Swap heavy cream for half-and-half for a lighter version, though the chili will be less rich.
• Serve with shredded cheese, chopped fresh cilantro, or a squeeze of lime for added brightness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Avoid overcooking the shrimp during reheating to prevent toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without shrimp?

Yes, you can simply omit the shrimp or substitute it with additional chicken or sausage to keep the protein content hearty.

Can I use dried beans instead of canned?

Absolutely, but be sure to soak and cook the dried beans fully before adding them to the chili since they require much longer cooking times than canned beans.

Cajun White Chicken Chili Recipe

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★★★★★

4.8 from 142 reviews

• Author: Isabella
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This hearty Cajun White Chicken Chili combines tender chicken, spicy andouille sausage, fresh vegetables, and succulent shrimp in a flavorful, creamy broth. Infused with Cajun spices and finished with heavy cream, this comforting chili is perfect for a warming dinner with a spicy kick.

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Ingredients

Scale 1x2x3x

Meat and Seafood

• 1 pound boneless skinless chicken breast, cubed
• 16 ounces andouille sausage, sliced
• 1/2 pound raw shrimp, peeled, deveined, tails removed

Vegetables

• 1 medium white onion, diced
• 4 medium celery ribs, sliced
• 1 medium green bell pepper, diced
• 1 medium jalapeno, minced
• 4 cloves garlic, minced

Spices and Seasonings

• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour

Liquids

• 3 tablespoons olive oil
• 4 cups chicken broth
• 1/2 cup heavy cream

Other

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

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Instructions

1. Cook sausage and chicken: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, approximately 5 to 7 minutes.
2. Sauté vegetables: Add the diced white onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables soften.
3. Add seasonings: 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 blend the flavors and slightly toast the flour.
4. Add broth and beans, then simmer: Gradually pour in the chicken broth while stirring to prevent lumps. Add the drained great northern beans. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to meld flavors and thicken slightly.
5. Add shrimp and cream; serve: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot and enjoy.

Notes

• For a spicier chili, leave the jalapeño seeds in or add extra cayenne pepper.
• Andouille sausage adds a smoky Cajun flavor; substitute with smoked sausage if unavailable.
• Drain and rinse canned beans to reduce sodium content.
• Adjust the thickness by adding more broth if needed.
• This chili freezes well; store leftovers in an airtight container for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup/Chili
• Method: Stovetop
• Cuisine: Cajun

Keywords: Cajun white chicken chili, spicy chicken chili, andouille sausage chili, creamy chicken chili, shrimp chili, Cajun soup recipe