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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
