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Cajun White Chicken Chili

Comforting Cajun White Chicken Chili for Cozy Nights

This Cajun White Chicken Chili is a spicy, comforting dish that's perfect for cozy nights or game day feasts.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Soups
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Base
  • 450 grams Boneless Skinless Chicken Breast Can use rotisserie chicken for quick prep.
  • 455 grams Andouille Sausage Can swap with another smoked sausage.
  • 225 grams Raw Shrimp Optional; can omit for chicken-only chili.
  • 1 medium White Onion Essential for flavor.
  • 4 medium ribs Celery Can substitute with green bell peppers.
  • 1 medium Green Bell Pepper Any color bell pepper works.
  • 1 medium Jalapeño Adjust according to heat preference.
  • 4 cloves Garlic A flavor powerhouse.
For the Broth and Creaminess
  • 2 cans Great Northern Beans Each can 425 grams; can substitute with cannellini or navy beans.
  • 3 tablespoons Olive Oil Can use vegetable oil.
  • 950 milliliters Chicken Broth Low-sodium works well.
  • 120 milliliters Heavy Cream Coconut cream can be a dairy-free substitute.
For the Spice Blend
  • 2 teaspoons Ground Cumin Essential for flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be used.
  • 1 teaspoon Chili Powder Adjust to heat preference.
  • 1 teaspoon Cayenne Pepper Use less for milder flavor.
  • 3 tablespoons All-Purpose Flour Omit or use cornstarch for gluten-free.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Cajun White Chicken Chili
  1. In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Add 450 grams of cubed boneless skinless chicken breast and 455 grams of sliced andouille sausage. Cook for 5–7 minutes until the chicken is browned and cooked through.
  2. Add in 1 diced medium white onion, 4 medium ribs of chopped celery, and 1 diced green bell pepper along with 1 minced jalapeño. Sauté for about 5 minutes until tender and translucent.
  3. Incorporate 4 minced garlic cloves, 2 teaspoons of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, 1 teaspoon of cayenne pepper, and 3 tablespoons of all-purpose flour. Stir constantly for 1–2 minutes.
  4. Gradually pour in 950 milliliters of chicken broth while scraping the bottom of the pot to deglaze. Add 2 cans of drained great northern beans, and bring to a gentle simmer. Cook for 10 minutes.
  5. Finally, add 225 grams of raw shrimp and 120 milliliters of heavy cream. Continue to simmer for an additional 2–3 minutes until the shrimp turns pink and cooked through. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 800mgPotassium: 850mgFiber: 9gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg

Notes

This chili tastes even better the next day as the flavors meld together, making it an excellent choice for meal prep.

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