Description
This Cajun White Chicken Chili is a flavorful and hearty stew featuring tender chicken, spicy andouille sausage, succulent shrimp, and creamy beans. Enhanced with Cajun spices and smoky paprika, it offers a balanced heat and rich texture perfect for a satisfying meal on chilly days.
Ingredients
Units
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 jalapeño, minced
- 4 cloves garlic, minced
Spices and Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
Other Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce cans) great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Cook Chicken and Sausage: Heat 3 tablespoons of 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 5–7 minutes.
- Sauté Vegetables: Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened and aromatic.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes while stirring constantly to toast the spices and blend flavors.
- Pour in Broth and Beans: 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 gently for 10 minutes to thicken and meld flavors.
- Finish with Shrimp and Cream: Stir in the raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Taste and adjust seasoning if needed. Serve hot with optional toppings.
Notes
- This chili makes a filling standalone meal but also pairs well with toppings such as sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, and a squeeze of fresh lime juice.
- Use andouille sausage for authentic Cajun flavor; turkey sausage can be a lighter substitute.
- If you prefer less heat, reduce or omit the cayenne pepper and jalapeño.
- Leftovers store well and can be refrigerated for 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 110mg
