Cajun White Chicken Chili: A Cozy Bowl of Comfort
As the chill of autumn settles in and leaves begin to dance with shades of golden brown, there’s nothing quite like the warmth of a cozy bowl of chili simmering on the stove. This Cajun White Chicken Chili isn’t just a meal; it’s a hug in a bowl, brimming with creamy textures and vibrant spices that come together to create comfort in every spoonful. I still remember the first time I tasted a dish like this at my grandmother’s house. The aroma filled her kitchen, enveloping us in warmth as we gathered around the table, laughter intermingling with the tantalizing scent of smoked sausage and spices.
If you’re searching for an easy weeknight dinner that’s packed with flavor and perfect for sharing, this recipe is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and cook time, you can whip up this delightful chili in under an hour — perfect for those busy nights!
- Crowd-Pleasing Flavor: The smoky sausage, tender chicken, and Cajun spices make this a hit with family and friends alike.
- Comforting and Creamy: Each bowl is filled with creamy goodness, thanks to the sour cream and melted Parmesan.
- Customizable: With plenty of options for mix-ins and toppings, you can tailor this dish to suit any palate.
- Perfect for Meal Prep: This chili freezes beautifully, making it a fantastic choice for meal prep or make-ahead meals.
Ingredients You’ll Need for Cajun White Chicken Chili
- 1 tbsp oil
- 1 lb smoked poultry sausage, sliced
- 1 lb boneless skinless chicken breasts or thighs
- 1 tsp Cajun seasoning
- 1 tbsp butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 finely diced jalapeño (adjust or omit)
- 4 chopped garlic cloves
- 1 tsp ground cumin
- 1 tbsp Cajun seasoning
- 4 cups chicken broth
- 2 (14.5 oz) cans white beans, rinsed and drained
- ½ cup salsa verde
- ½ cup sour cream (or crema/heavy cream/4 oz cream cheese)
- ¼ cup grated Parmesan
- 1 tbsp lime juice (optional)
- 2 tbsp chopped cilantro or parsley (optional)
- 2 green onions, sliced (optional)
- Salt and pepper, to taste
How to Make Cajun White Chicken Chili
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In a large pot, heat the oil over medium heat. Add the sliced smoked sausage and cook until golden brown, about 5–7 minutes. Once done, remove and set aside.
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Season the boneless chicken with Cajun seasoning, then add it to the pot. Cook until lightly browned, approximately 5–7 minutes, then set aside.
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Melt the butter in the same pot, then add the diced onion, celery, bell pepper, and jalapeño. Sauté until tender, about 7–10 minutes.
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Stir in the chopped garlic, ground cumin, and additional Cajun seasoning; cook for 1 minute until fragrant.
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Add the chicken broth, rinsed white beans, salsa verde, the cooked chicken, and the sausage back into the pot. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
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After simmering, remove the chicken from the pot. Shred or slice it, then return it to the pot.
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Stir in the sour cream and grated Parmesan until melted and creamy.
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If desired, mix in lime juice and top with cilantro and green onions. Season with salt and pepper to taste.
Variations & Creative Twists
- Spicy Additions: For an extra kick, throw in some chopped green chiles or a sprinkle of cayenne pepper!
- Different Proteins: Swap out chicken for turkey or even shrimp to create a delightful twist.
- Creamy Alternatives: Instead of sour cream, try mixing in some heavy cream for a richer, indulgent flavor.
- Tasty Toppers: Top your chili with crispy tortilla chips, diced avocado, or even jalapeño slices for added crunch.
Chef Emma’s Helpful Tips
- Meal Prep Friendly: Make a double batch and freeze half for an easy meal later! Just thaw and reheat on the stove or in the microwave.
- Ingredient Swaps: If you’re low on white beans, try using black beans or chickpeas for a different texture and taste.
- Slicing Chicken: Let your chicken rest for a few minutes after cooking before shredding or slicing. It helps lock in the juicy flavor!
Nutrition Information per Serving
- Serving Size: 1 bowl
- Calories: 420
- Carbohydrates: 30g
- Sugars: 3g
- Fat: 20g
- Protein: 30g
- Sodium: 800mg
Frequently Asked Questions
- Can I make this ahead? Yes! This chili tastes even better the next day, so feel free to make it ahead of time.
- Can I use different ingredients? Absolutely! You can customize the proteins or beans according to your preferences.
- How do I store leftovers? Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.
- How long does it last? If properly stored, this Cajun White Chicken Chili will keep in the freezer for up to three months.
Wrapping It Up
This Cajun White Chicken Chili is truly a wonderful dish that brings back fond memories while creating new ones. Packed with smoky flavors and creamy goodness, it’s the ultimate comfort meal that the whole family will enjoy. Save this Cajun White Chicken Chili to your cozy recipes board so it’s ready when you need a warm, satisfying treat!
Cajun White Chicken Chili
Ingredients
Main Ingredients
- 1 tbsp oil
- 1 lb smoked poultry sausage, sliced
- 1 lb boneless skinless chicken breasts or thighs
- 2 tsp Cajun seasoning 1 tsp for chicken, 1 tbsp for vegetables
- 1 tbsp butter
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 each finely diced jalapeño adjust or omit according to heat preference
- 4 cloves chopped garlic
- 1 tsp ground cumin
- 4 cups chicken broth
- 2 cans (14.5 oz) white beans, rinsed and drained
- ½ cup salsa verde
- ½ cup sour cream or crema/heavy cream/4 oz cream cheese
- ¼ cup grated Parmesan
- 1 tbsp lime juice optional
- 2 tbsp chopped cilantro or parsley optional
- 2 each green onions, sliced optional
- Salt and pepper, to taste
Instructions
Preparation
- In a large pot, heat the oil over medium heat. Add the sliced smoked sausage and cook until golden brown, about 5–7 minutes. Once done, remove and set aside.
- Season the boneless chicken with Cajun seasoning, then add it to the pot. Cook until lightly browned, approximately 5–7 minutes, then set aside.
- Melt the butter in the same pot, then add the diced onion, celery, bell pepper, and jalapeño. Sauté until tender, about 7–10 minutes.
- Stir in the chopped garlic, ground cumin, and additional Cajun seasoning; cook for 1 minute until fragrant.
Cooking
- Add the chicken broth, rinsed white beans, salsa verde, the cooked chicken, and the sausage back into the pot. Bring the mixture to a boil, then reduce the heat and let simmer for 15 minutes.
- After simmering, remove the chicken from the pot. Shred or slice it, then return it to the pot.
- Stir in the sour cream and grated Parmesan until melted and creamy.
- If desired, mix in lime juice and top with cilantro and green onions. Season with salt and pepper to taste.
