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Cajun White Chicken Chili Recipe

Cajun White Chicken Chili Recipe
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★★★★★

5.3 from 30 reviews

This Cajun White Chicken Chili is a hearty and flavorful dish combining tender chicken, spicy andouille sausage, succulent shrimp, and creamy broth infused with aromatic Cajun spices. Perfect for a cozy dinner, this chili delivers a balanced heat with a creamy texture that comforts and excites your taste buds.

Ingredients

Scale

Proteins

  • 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 & 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

  1. Brown the 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 fully cooked, about 5 to 7 minutes.
  2. Sauté the Vegetables: Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Stir frequently and cook for about 5 minutes until the vegetables soften.
  3. 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 combine well.
  4. Add Broth and Beans: Gradually pour in the chicken broth while stirring to avoid lumps. Add the drained great northern beans. Bring the mixture to a simmer, then lower the heat and let it cook for 10 minutes to thicken and develop flavors.
  5. Add Shrimp and Cream: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, until the shrimp turn pink and are fully cooked through. Serve immediately while hot.

Notes

  • You can substitute andouille sausage with smoked kielbasa or chorizo for a different smoky flavor.
  • Adjust the cayenne pepper to control the heat level according to your preference.
  • To make it gluten-free, use a gluten-free flour or cornstarch as a thickener instead of all-purpose flour.
  • This chili pairs well with cornbread or tortilla chips on the side.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

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

Find it online: https://dailysimplerecipe.com/cajun-white-chicken-chili-recipe/