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Cajun White Chicken Chili

Cajun White Chicken Chili: A Creamy, Spicy Delight to Savor

Cajun White Chicken Chili is a creamy, hearty dish that offers customizable protein options and adjustable spice levels.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American, Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 3 tablespoons Olive Oil Substitute with vegetable oil if needed.
  • 1 pound Chicken Breast Can be swapped for turkey or omitted for a vegetarian option.
  • 8 ounces Andouille Sausage Introduce smokiness.
  • 1 cup Onion Dice for sweetness and depth.
  • 1 cup Celery Chopped; can be skipped if preferred.
  • 1 cup Bell Pepper Any color works well.
  • 1 medium Jalapeño Adjust quantity for heat.
  • 3 cloves Garlic Minced; fresh or powdered.
For the Spice Blend
  • 1 teaspoon Ground Cumin For warm, earthy notes.
  • 1 teaspoon Smoked Paprika Adds smoky aroma.
  • 1 tablespoon Chili Powder Adjust to taste.
  • 1/4 teaspoon Cayenne Pepper Use cautiously.
For Thickening & Broth
  • 1 tablespoon Flour Can be omitted for cornstarch.
  • 4 cups Chicken Broth Vegetable broth for vegetarian options.
For the Creamy Texture
  • 1 can Great Northern Beans Drained; substitute with white beans.
  • 8 ounces Shrimp Optional.
  • 1 cup Heavy Cream Substitute with coconut milk for dairy-free.
For Garnishing
  • 1 cup Cheddar Cheese Shredded.
  • 1/2 cup Sour Cream Optional.
  • 1/4 cup Cilantro Freshly chopped; omit if not a fan.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 3 tablespoons of olive oil in a large pot over medium-high heat until shimmering. Add cubed chicken breast and sliced andouille sausage, searing them for about 5–7 minutes until golden brown. Remove and set aside.
  2. In the same pot, add diced onion, chopped celery, and bell pepper. Sauté for approximately 5 minutes until softened. Watch for caramelization.
  3. Stir in minced garlic along with ground cumin, smoked paprika, chili powder, and cayenne pepper. Cook for 1-2 minutes until aromatic.
  4. Sprinkle flour into the pot, mixing well with the vegetables and spices for about a minute. Gradually pour in chicken broth, stirring to avoid lumps. Add drained Great Northern beans. Simmer for 10 minutes.
  5. Carefully fold in shrimp and heavy cream, cooking for an additional 2–3 minutes until shrimp is pink. Stir gently.
  6. Taste, adjust seasoning if necessary, and ladle into bowls. Top with cheddar cheese, sour cream, and cilantro. Serve with warm cornbread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Flavors improve overnight.

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