Name: Cajun White Chicken Chili Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 3 tablespoons olive oil; 1 pound boneless skinless chicken breast (cubed); 16 ounces andouille sausage (sliced); 1 medium white onion (diced); 4 medium celery ribs (sliced); 1 medium green bell pepper (diced); 1 medium jalapeno (minced); 4 cloves minced garlic; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1 teaspoon cayenne pepper; 3 tablespoons all-purpose flour; 4 cups chicken broth; 2 (15 ounce cans) great northern beans (drained); 1/2 pound raw shrimp (peeled, deveined, tails removed); 1/2 cup heavy cream

Jump to Recipe

If you’re looking for the ultimate bowl of comfort with a zesty Southern twist, Cajun White Chicken Chili is your new best friend. Packed with juicy cubes of chicken, smoky andouille sausage, and succulent shrimp, this chili is loaded with a trio of proteins that make every spoonful hearty and satisfying. Bright bell peppers, creamy beans, and a kick of Cajun spices turn humble ingredients into a bowlful that’s beautifully aromatic and bursting with color. Whether you need a crowd-pleasing game day meal or just a cozy night-in dinner, this chili delivers bold flavor with every taste.

Cajun White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Whipping up this Cajun White Chicken Chili is refreshingly simple, and every ingredient plays a special role. From the essential Cajun aromatics to the creamy beans, these choices create a harmonious blend of textures, tastes, and colors that makes the finished chili shine.

Olive Oil: This helps you brown your chicken and sausage to perfection, locking in flavor and moisture right from the start.
Boneless Skinless Chicken Breast (1 lb, cubed): Use bite-sized pieces for the quickest cook and most succulent texture in each bite.
Andouille Sausage (16 oz, sliced): Smoky, spicy sausage is the soul of classic Cajun flavor.
White Onion (1 medium, diced): Sweet and aromatic, the onion creates the fragrant backbone of the chili.
Celery (4 ribs, sliced): Lends crunch and classic Louisiana depth to the mix—don’t skip it.
Green Bell Pepper (1 medium, diced): Adds bright color and a touch of natural sweetness that balances the spice.
Jalapeño (1, minced): For just the right dash of heat—add more if your crew loves it spicy.
Garlic (4 cloves, minced): The foundation of savory flavor that melds perfectly into the chili base.
Ground Cumin (2 tsp): Brings warm, earthy notes that tie the whole dish together.
Smoked Paprika (1 tsp): Infuses a deep smoky essence that echoes the sausage’s natural flavors.
Chili Powder (1 tsp): Kicks up that Tex-Mex style for even more chili warmth.
Cayenne Pepper (1 tsp): For a fiery Cajun kick—adjust up or down to suit your taste buds.
All-Purpose Flour (3 tbsp): Thickens the chili just enough for that comforting, creamy consistency.
Chicken Broth (4 cups): Use a good-quality broth to infuse extra depth into the chili base.
Great Northern Beans (2 cans, drained): Creamy and hearty, these turn your chili silky and filling.
Raw Shrimp (1/2 lb, peeled, deveined, tails removed): Their gentle sweetness and tender texture are the perfect finishing touch.
Heavy Cream (1/2 cup): Swirled in at the end, it lends extra richness and brings the dish together beautifully.

How to Make Cajun White Chicken Chili

Step 1: Cook Sausage and Chicken

Start your Cajun White Chicken Chili by heating olive oil in a large, heavy-bottomed pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Sauté, stirring every so often, until the chicken is lightly browned and cooked through—this usually takes about 5 to 7 minutes. Getting a golden sear on the meat here is what gives the chili loads of savory flavor right off the bat.

Step 2: Sauté Vegetables

Toss in the diced onion, sliced celery, diced bell pepper, and minced jalapeño. Sauté the vegetables with the meats for around 5 minutes. Your kitchen will begin to smell irresistible! Stir frequently to soften everything evenly, soaking up those meaty juices lingering in the pot for maximum flavor.

Step 3: Add Seasonings

Sprinkle in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and the all-purpose flour. Stir nonstop for 1 to 2 minutes. This step blooms the spices, bringing out their essential oils while the flour starts to merge with the veggies, creating the base for a creamy, thick chili.

Step 4: Add Broth and Beans, Then Simmer

Slowly pour in the chicken broth, stirring well to prevent lumps. Add the drained great northern beans next. Bring the mixture up to a simmer, then lower the heat and let everything cook together for 10 minutes. The flavors will marry, the beans get creamy, and you’ll begin to see the chili take form.

Step 5: Add Shrimp and Cream, Then Serve

To finish your Cajun White Chicken Chili, stir in the raw shrimp and heavy cream. Gently cook for just 2 to 3 minutes—once the shrimp turn pink and start to curl, you’re ready to serve! Ladle it up hot for the ultimate comfort meal.

How to Serve Cajun White Chicken Chili

Garnishes

A bowl of Cajun White Chicken Chili absolutely shines with the right toppings! Load up with chopped green onions, a handful of fresh cilantro, crunchy tortilla strips, or a sprinkle of your favorite shredded cheese. A little chopped avocado or a squeeze of lime is the perfect cool contrast to all that Cajun heat.

Side Dishes

You can’t go wrong with a crispy hunk of cornbread or warm garlic bread to soak up every drop. A cool cucumber salad or simple tomato salad also makes a bright, fresh counterpoint to the rich, spicy chili.

Creative Ways to Present

If you’re hosting a party, serve Cajun White Chicken Chili in mini bowls or bread bowls for something extra festive. For family dinners, set out a toppings bar so everyone builds their own bowl. Over rice or spooned on baked potatoes are also inventive (and delicious) ways to serve leftovers!

Make Ahead and Storage

Storing Leftovers

Let any leftover Cajun White Chicken Chili cool fully before transferring to an airtight container. It keeps beautifully in the refrigerator for up to three days, and the flavors just seem to get better as they mingle overnight.

Freezing

To freeze your chili, ladle it into freezer-safe containers, leaving a bit of space for expansion. It’ll keep for up to two months. Hold off on adding the shrimp and cream if you plan to freeze—stir those in fresh as you reheat for best texture.

Reheating

Warm leftovers on the stovetop over medium heat, stirring regularly until heated through. If it looks thick, simply add an extra splash of chicken broth or cream. Microwaving works too—just pause to stir occasionally for even reheating.

FAQs

Can I use rotisserie chicken instead of raw chicken breast?

Absolutely! Shred or cube your rotisserie chicken and add it when you combine the broth and beans. It makes the recipe even quicker and still tastes fantastic.

What if I can’t find andouille sausage?

Try smoked sausage, kielbasa, or even spicy Italian sausage as a substitute. Any well-seasoned, smoked sausage will work and bring plenty of boldness to your Cajun White Chicken Chili.

How spicy is this chili?

It’s got some kick, thanks to jalapeño and cayenne, but you can easily adjust the heat. Use less cayenne or jalapeño for a milder bowl, or double up for more fire—make it just right for your table!

Can I make Cajun White Chicken Chili dairy-free?

Yes, just leave out the heavy cream or swap in full-fat coconut milk. The chili will still be hearty, creamy, and flavorful, just with a subtle coconut note.

Are there vegetarian options for this chili?

For a veggie spin, skip the sausage, chicken, and shrimp. Add another can of white beans and extra veggies like zucchini or corn. Use vegetable broth, and season generously for tons of flavor.

Final Thoughts

If you’re eager to liven up your chili repertoire, Cajun White Chicken Chili is the answer. It’s packed with layers of flavor and comfort to spare, and there’s truly something magical about every spoonful. Give it a try—you’ll be craving it again before you know it!

Cajun White Chicken Chili Recipe

★★★★★

4.9 from 6 reviews

Author: anna
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This Cajun White Chicken Chili is a comforting and flavorful twist on traditional chili. Packed with chicken, andouille sausage, shrimp, and a mix of delicious spices, this hearty chili is perfect for a cozy night in.

Instructions

Cook sausage and chicken: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook until browned and cooked through, about 5–7 minutes.
Saute vegetables: Add the diced onion, celery, bell pepper, and jalapeño to the pot. Cook until softened, about 5 minutes.
Add seasonings: Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Cook for 1 to 2 minutes, stirring constantly.
Add broth and beans and simmer: Gradually pour in chicken broth while stirring. Add drained beans. Simmer for 10 minutes.
Add shrimp and cream. Serve: Stir in raw shrimp and heavy cream. Cook for an additional 2–3 minutes until shrimp are pink and cooked. Serve hot.

Notes

This chili can be topped with shredded cheese, sour cream, and fresh cilantro for extra flavor.
Adjust the amount of cayenne pepper to suit your spice preference.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Cajun