Cajun White Chicken Chili (Print Version)
# Ingredients:
→ Main ingredients
01 -
3 tablespoons olive oil
02 -
1 pound boneless, skinless chicken breasts, cubed
03 -
16 ounces andouille sausage, sliced
04 -
1 medium white onion, diced
05 -
4 medium celery ribs, sliced
06 -
1 medium green bell pepper, diced
07 -
1 medium jalapeno, minced
08 -
4 cloves garlic, minced
09 -
2 teaspoons ground cumin
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon chili powder
12 -
1 teaspoon cayenne pepper
13 -
3 tablespoons all-purpose flour
14 -
4 cups chicken broth
15 -
2 (15-ounce) cans great northern beans, drained
16 -
1/2 pound raw shrimp, peeled, deveined, tails removed
17 -
1/2 cup heavy cream
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until chicken is browned and cooked through, about 5–7 minutes.
02 -
Add diced onion, sliced celery, diced bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until vegetables are softened.
03 -
Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly.
04 -
Gradually pour in chicken broth while stirring. Add drained great northern beans. Bring the mixture to a simmer, then reduce heat and let cook for 10 minutes.
05 -
Stir in raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve hot.