Cajun White Chili (Printable Version)
# What You'll Need:
→ Canned and Jarred
01 -
4 cups chicken broth
02 -
1/2 cup green salsa
03 -
2 cans white beans (14.5 oz each), drained and rinsed
→ Seasonings & Pantry
04 -
1 tablespoon cooking oil
05 -
2 teaspoons cajun seasoning, with a bit saved for later
06 -
1 teaspoon cumin powder
07 -
Add salt and pepper however you like
→ Aromatics and Produce
08 -
1 cup onion, chopped
09 -
1 cup celery, sliced
10 -
1 cup bell pepper, chopped up
11 -
1 jalapeno, minced super small
12 -
4 garlic cloves, smashed up
13 -
2 tablespoons cilantro or parsley, minced (your call)
14 -
2 green onions, thinly sliced (if that's your vibe)
15 -
1 tablespoon lime juice, optional
→ Dairy
16 -
1/2 cup heavy cream or sour cream or 4 oz cream cheese
17 -
1/4 cup shredded parmesan or cotija
18 -
1 tablespoon butter
→ Meats and Proteins
19 -
1 pound andouille sausage, sliced into rounds
20 -
1 pound chicken breasts or thighs, boneless and skinless
# How to Make It:
01 -
Sprinkle on green onions, herbs, and a little splash of lime juice at the very end, if you're using. Taste and toss in a bit more pepper or salt if it needs it.
02 -
Stir in your sour cream and cheese, keep stirring until everything's smooth and nice and velvety.
03 -
Take the chicken out, shred or cut it up, then slide it right back into your pot with the other goodies.
04 -
Drop in the green salsa, beans, chicken broth, and the sausage and chicken you set aside earlier. Crank up the heat till it bubbles, then turn it down low for about 15 minutes.
05 -
Toss in the garlic, that leftover cajun spice, and cumin. Stir quick—just enough for all those smells to come out, about a minute.
06 -
Melt the butter, then toss in bell pepper, celery, onion, and jalapeno. Give 'em a stir now and then until they're soft—around 7 to 10 minutes.
07 -
Rub chicken with a teaspoon cajun blend. Cook both sides in your pan for 5 to 7 minutes, just until it looks good. Take it out and set it aside.
08 -
Pour your oil into a big pot, get it medium-hot. Drop in sausage and let it get nice color for 5 to 7 minutes, then scoop it out for later.
# Additional Tips:
01 -
Not a fan of too much heat? You can use canned chilies, serrano, poblano, or simply leave out the jalapeno altogether.
02 -
Feel like changing it up? Add corn, toss in other cheese, avocado slices, or extra fresh herbs on top.
03 -
Love a little fire? A dash of hot sauce at the end wakes up all those flavors.
04 -
Want to try a slow-cooker? Brown the meat and cook the veggies with the spices first. Put everything but dairy in your slow cooker. Let it go for 6–10 hours on low or 2–4 on high. Mix in your chicken and creamy stuff at the very end.