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Velvety and rich, this bold white chicken chili channels Cajun vibes and really brings the heat. Chicken stays juicy, sausage is smoky, and three kinds of sautéed veggies cozy right up in every bite. Beans add creaminess and those classic spicy Cajun notes round off this bowl that’s warming and anything but boring—great for any night you want something lively.
Honestly, the first time I cooked this up was on a dreary day using what I could scrape together. The punchy Cajun hit plus soft, creamy beans got my family hooked. Now it’s on regular repeat in our kitchen and nobody’s tired of it yet.
Dreamy Ingredients List
- Chicken broth: the main liquid—try homemade or stick to low-salt store stuff
- Andouille sausage: packs in smoky flavors and heat—shoot for herby, spiced kinds
- Cajun seasoning: brings a mix of garlic, paprika, chili, and pepper—use your favorite with simple ingredients
- White beans: gentle and creamy—rinse thoroughly before tossing in
- Boneless, skinless chicken: thighs or breasts are fine—go for juicy, free-range if you can
- Green onions: for fresh crunch at the very end
- Lime juice and cilantro: delivers a fresh, tangy finish
- Parmigiano reggiano: adds sharpness and nuttiness, just a sprinkle lifts everything
- Ground cumin: layers in warmth, earthy flavor
- Sofrito mix (onion, celery, bell pepper): gets everything smelling amazing, fresher is best
- Salt and black pepper as needed: taste, and add more if you want
- Sour cream, cream cheese, or crema: choose one for creamy texture
- Jalapeno: gives some zing—switch for a milder or hotter pepper if you prefer
- Fresh garlic: skip jarred for big flavor
- Salsa verde: a spoonful for zing—jarred is perfect
Super Simple Steps
- Finish with extras:
- Now’s the time for lime, cilantro, and green onions. Taste, and sprinkle in more salt or pepper if it needs a boost.
- Mix in the creamy stuff:
- Add your choice of sour cream or cream cheese along with parmesan. Stir and watch as everything gets dreamy and thick.
- Chicken gets shredded:
- When it’s cooked through, take chicken out, shred into bite-sized bits using two forks, then slide back into the pot.
- Bubbling time:
- Dump the beans, broth, salsa verde, and browned meats into the pot. Bring to a bubble then turn down and let things blend for about fifteen minutes.
- Spice party:
- Toss in cumin, fresh garlic, and another shake of Cajun spice. Stir for sixty seconds so everything wakes up and gets aromatic.
- Veggies get tender:
- Start with butter in the pan, then drop in onion, celery, bell pepper, and jalapeno. Stir off and on until browned and soft, roughly eight minutes.
- Brown the chicken:
- Rub chicken with Cajun seasoning and sear in the pan—five or so minutes each side. Let it hang out with the sausage once you’re done.
- Sausage goes first:
- Slice and sizzle sausage chunks until they pick up color, about five minutes. Remove, but leave the tasty bits in the pan for the next step.
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Wild how that andouille packs in smoky flavor all through the pot. My little ones love swirling in the cream cheese and seeing it turn melty. Meals like this make even normal weeknights feel like something special around here.
Stay Fresh Longer
Once everything’s cooled off, throw leftovers into a sealed container. They’ll be good for four days in the fridge. You can freeze it too—just add the fresh toppings when serving, not before. Warm it up nice and slow to keep that creamy vibe.
Smart Swaps
No sausage? Use whatever smoked sausage you’ve got, or plant-based for a veggie meal. Not a fan of jalapenos? Try roasted poblanos or some mild green chilies from a can. Going dairy-free? Use Greek yogurt or coconut cream for some richness.
Delicious Serving Ideas
Pile this chili with extras—ripe avocado, lots of fresh cilantro, or extra cheese if you want. Scoop with crunchy tortilla chips or pair it with cornbread. Feeling hungrier? Pour some over fluffy rice. Leftovers are awesome for lunch, especially with lime squeezed on top.
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Cajun Twist
People in Louisiana call the mix of onion, bell pepper, and celery the holy trinity. It’s the magic starter for loads of Cajun food. Here, we blend that classic trio with some Tex-Mex goodies like salsa verde and creamy beans—makes for a unique bowl of comfort.
Common Questions
- → What kind of chicken works best in here?
Thighs give you more richness, while breasts keep it a tad lighter. Either is great, so go with what you have.
- → Can I toss everything in a slow cooker?
Yep! Sauté your veggies if you want extra flavor, then dump it all in. Let it go 6-10 hours on low or crank it to high for 2-4 hours.
- → How spicy does this turn out?
There’s a gentle kick from the jalapenos and Cajun seasonings. Want it hotter? Just add more. Too much? Cut it back.
- → Got ideas for toppings?
Go wild with avocado, cilantro, cheese, sliced jalapenos, a sprinkle of green onion, or a squeeze of lime. All tasty choices!
- → No andouille on hand—any swap?
Totally! Use smoked sausage or any bold cooked sausage you like. It’ll still taste awesome, though a bit less Cajun kick.
- → I'd love it thicker—what's a quick fix?
Mash up some of those beans before mixing in, or stir in a little cream cheese at the end for extra richness.