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Rich and silky, this Cajun-inspired white chicken chili packs a real punch and keeps you cozy all night. Juicy chicken and smoky sausage team up with a trio of sautéed veggies for a bowl that's both soothing and a little wild. Creamy beans and punchy Cajun flavors create a bowlful with enough character to steal the show on any night of the week.
Honestly, I whipped up this meal on a gloomy evening just grabbing what I had left on the shelves. The zing from the Cajun flavor plus those tender beans totally won everyone over. Now I make it all the time and it never gets old at our place.
Creamy Ingredients List
- Andouille sausage: bold and smoky, adds a kick—find one loaded with herbs and spices
- Boneless, skinless chicken: thighs or breasts, whatever’s juiciest—free-range is a bonus
- Cajun seasoning: zaps in flavor with garlic, paprika, and pepper—pick one with a clean label
- Sofrito veggies (onion, bell pepper, celery): the aromatic heart of this dish, get the freshest you can
- Jalapeno: for spice—swap with whatever pepper fits your mood
- Fresh garlic: skip the jarred stuff for the best taste
- Ground cumin: brings warmth and earthiness
- Chicken broth: the main liquid—go for low-salt or homemade
- White beans: soft and mild, rinse 'em well before use
- Salsa verde: adds a tangy kick—your favorite store brand works great
- Sour cream, cream cheese, or crema: makes it smooth and thick
- Parmigiano reggiano: nutty and sharp, gives a boost of flavor
- Lime juice and cilantro: perks up the chili at the finish, bright and fresh
- Green onions: toss on at the end for some crunch
- Salt and black pepper as needed: keep tasting until it's just right
Easy-To-Follow Steps
- Add the finishing touches:
- Squeeze lime and toss in cilantro and green onion if you’ve got 'em. Taste again and bump up the seasoning if it needs it.
- Get it creamy:
- Swirl in cream cheese or sour cream plus some parmesan. Let it all melt together for ultimate smoothness.
- Shred that chicken:
- Once the soup’s cooked, pick out the chicken, shred it up, and pop it back in.
- Simmer it gently:
- Add in the white beans, chicken broth, salsa verde, and all the cooked meats. Bring to a light boil, then turn down and let the flavors mingle for fifteen minutes.
- Wake up the spices:
- Sprinkle in the cumin, chopped garlic, and a little extra Cajun seasoning. Stir nonstop for a minute—your kitchen will smell fantastic.
- Soften veggies:
- Add butter to the pan and drop in onion, bell pepper, celery, and jalapeno. Stir now and then, let everything go until golden at the edges, about seven to ten minutes.
- Sear the chicken:
- Dust the chicken with Cajun seasoning and brown each side in the pan over medium—five to seven minutes is plenty. Let it rest with the sausage.
- Brown the sausage:
- First up, cook sausage chunks in your pot until you get deep color, about five minutes. Lift them out, oil and flavor left behind.
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It blows my mind how the smoky andouille flavors everything. My kids are big on swirling in that cream cheese and watching it get all melty. Honestly, meals like this turn regular evenings into special ones for us.
Keeping It Fresh
As soon as what's left is cooled off, put it into an airtight tub. It lasts up to four days in the fridge. Freezer works too, just hold off on the fresh garnishes till you serve. Warm it gently over low to keep it nice and creamy.
Swap Options
No sausage? Grab smoked sausage or even a plant-based kind if you like it veggie. Not feeling the jalapeno? Try poblano or canned chilies. For the creamy finish, use Greek yogurt or coconut cream if you’re skipping dairy.
Tasty Ways to Serve
This chili's even better with toppings—think creamy avocado, plenty of cilantro, an extra handful of shredded cheese. Scoop it up with tortilla chips or have it with cornbread. Pour some over rice for a heartier meal. Leftovers? Add a squeeze of lime and it makes a killer lunch.
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Cajun Inspiration
Down in Louisiana, folks call onion, bell pepper, and celery the holy trinity. That’s the base for their soulful Cajun dishes. This one fuses those classic flavors with Tex-Mex moves like salsa verde and creamy beans for a unique comfort food mashup.
Frequently Asked Questions
- → Which chicken cut should I use for this chili?
You can go for thighs if you want more juicy flavor, or breasts if you like them a little lighter. Both work just fine.
- → Could I use a slow cooker for this?
Sure thing. If you want, sauté the veggies first, toss everything in the slow cooker, and cook on low for 6-10 hours or on high for 2-4 hours.
- → Is this chili really hot?
It's got a mild to medium heat from jalapeno and Cajun spices. Add more or less heat depending on what you like.
- → What are good toppings for this chili?
Try adding avocado, fresh cilantro, cheese, sliced jalapenos, green onions, or a pop of lime to the top.
- → Don’t have andouille sausage—can I swap it?
Yep, smoked or any flavorful cooked sausage is fine. It'll still be tasty, just a bit lighter on Cajun flavor.
- → If I want it thicker, what should I do?
Just mash up some beans before adding, or stir some cream cheese in at the end for extra creaminess.