If you’re craving a hearty, soul-warming bowl with a bit of a spicy kick, you’re going to want to stick around for this one. This Cajun White Chicken Chili Recipe is the best kind of comfort food—rich, creamy, and packed with layers of flavor from tender chicken, smoky andouille sausage, and a subtle heat that sneaks up on you. I first tried making a white chili that was a little bland, but once I added these Cajun spices and shrimp, it changed everything. Trust me, you’ll want to make this your go-to chili recipe.
Why You’ll Love This Recipe
- Bold Cajun Flavors: The combination of andouille sausage, cumin, smoked paprika, and cayenne gives the chili a smoky, spicy depth you don’t get with classic white chili.
- Creamy & Protein-Packed: Heavy cream and a mix of chicken and shrimp keep the chili rich and satisfying without feeling heavy.
- Quick & Easy: You’ll have this on the table in about 40 minutes, perfect for busy weeknights or impromptu dinner plans.
Ingredients You’ll Need
The balance here is what makes this Cajun White Chicken Chili Recipe work so well: smoky sausage and bold spices mix seamlessly with tender chicken and creamy beans. Plus, that little splash of heavy cream? Game changer. I always check for fresh jalapeños for the right heat level and pick andouille sausage with good flavor—it really makes a difference.
- Olive oil: Use a good-quality oil for sautéing to enhance the overall flavor.
- Boneless skinless chicken breast: Cubed for quick, even cooking; you can swap for thighs if you prefer juicier meat.
- Andouille sausage: Look for authentic smoked andouille to get that signature Cajun flavor.
- White onion: Adds a mild sweetness and depth to the base.
- Celery ribs: Brings freshness and a slight crunch.
- Green bell pepper: For a subtle sweetness and balance to the spices.
- Jalapeño: Adjust according to your heat preference; I usually leave the seeds in for a kick.
- Garlic cloves: Essential for aromatic depth.
- Ground cumin, smoked paprika, chili powder, cayenne pepper: These Cajun spices build the characteristic smoky and spicy profile.
- All-purpose flour: Helps thicken the chili beautifully without clumping.
- Chicken broth: The flavorful base that ties everything together.
- Great northern beans: Classic in white chili, they provide creamy texture and protein.
- Raw shrimp: Adds a tasty seafood twist that really sets this apart.
- Heavy cream: For a luscious texture and to mellow the spices.
Variations
One of the things I love about this Cajun White Chicken Chili Recipe is how easy it is to personalize. You can dial up or down the heat, swap proteins, or even go vegetarian—it all works! Here are some ways I’ve tweaked it over time:
- Swap shrimp for chicken only: If seafood isn’t your thing, just stick with extra chicken and sausage; it turns out just as delicious.
- Add corn: Tossing in a cup of corn kernels adds a hint of sweetness and nice texture contrast.
- Mild version: Use less jalapeño and cayenne to make this chili more family-friendly without losing flavor.
- Make it dairy-free: Substitute heavy cream with full-fat coconut milk for creaminess and a subtle twist.
How to Make Cajun White Chicken Chili Recipe
Step 1: Sear the Chicken and Andouille
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. You’re aiming for a nice golden brown on the chicken and some caramelization on the sausage—that’s where the flavor magic starts. This usually takes 5 to 7 minutes. Stir occasionally to prevent sticking, but don’t over-stir; you want a good sear here.
Step 2: Sauté Your Veggies
Next, toss in the diced onion, sliced celery, diced bell pepper, and minced jalapeño. Cook for about 5 minutes, stirring frequently, until the veggies soften but still have some bite—this keeps the chili fresh and vibrant. If you want a softer texture, you can cook a bit longer, but I usually stop here because I love the slight crunch.
Step 3: Build that Flavor Base
Now add the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and flour. Stir constantly for 1 to 2 minutes. This step cooks out the raw flour taste and wakes up the spices, creating a thick, fragrant base that’s going to coat every spoonful.
Step 4: Add Broth and Beans, Simmer
Slowly pour in the chicken broth while stirring to keep it lump-free. Add the drained great northern beans. Bring everything to a gentle simmer, then reduce the heat and let it cook for 10 minutes. This simmering allows flavors to marry and the chili to thicken up nicely.
Step 5: Finish with Shrimp and Cream
Stir in the peeled and deveined shrimp along with the heavy cream. Cook for just 2 to 3 minutes more until the shrimp turn pink and firm up. Be careful not to overcook the shrimp— they go from perfect to rubbery quickly. Once the shrimp are ready, your Cajun White Chicken Chili is good to go!
Pro Tips for Making Cajun White Chicken Chili Recipe
- Use Andouille Sausage: It really makes a difference in flavor. I learned to never substitute it with mild sausage for a true Cajun touch.
- Don’t Skip the Sear: Browning the chicken and sausage adds layers of flavor that make this chili stand out.
- Add Shrimp Last: Shrimp cook fast, so adding them at the end keeps them tender and prevents rubberiness.
- Watch Your Heat: If you or your family are sensitive to spice, reduce the jalapeño and cayenne—you can always add hot sauce at the table.
How to Serve Cajun White Chicken Chili Recipe
Garnishes
I love topping this chili with a handful of shredded sharp cheddar cheese, a dollop of sour cream, and some freshly chopped cilantro. The sour cream really cools down the spice, while cilantro adds a fresh brightness. Sometimes I also sprinkle crushed tortilla chips on top for a fun crunch.
Side Dishes
This chili pairs beautifully with warm cornbread or crusty bread to soak up all those delicious juices. I also like serving it with a simple green salad dressed in a tangy vinaigrette to balance the richness.
Creative Ways to Present
For a cozy family night, I’ve served this chili in small, individual crock bowls with some extra cheese and jalapeño slices on top. It’s such a fun way to make everyone feel like they’re getting a special treat. You could even turn it into chili-stuffed baked potatoes for a fun twist!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The chili tastes even better the next day as the flavors deepen, but keep in mind shrimp can continue to cook a bit in the fridge, so it’s best eaten soon after.
Freezing
Freezing this chili is possible but a bit tricky because of the shrimp and cream. I recommend freezing without the shrimp and adding fresh shrimp when reheating. Store in freezer-safe containers for up to 3 months.
Reheating
Reheat gently on the stove over low heat to prevent curdling of the cream. If you froze the chili without shrimp, add fresh shrimp during the last 3 minutes of reheating so they don’t overcook.
FAQs
-
Can I make this Cajun White Chicken Chili Recipe vegetarian?
Absolutely! To make it vegetarian, skip the chicken, sausage, and shrimp. Substitute with extra beans, vegetables like zucchini or mushrooms, and consider using vegetable broth. You can add plant-based sausage for a similar smoky flavor.
-
What’s the best way to adjust the spice level?
If you prefer milder chili, reduce or omit the jalapeño and cayenne pepper. Start with less and add more at the table with hot sauce or crushed red pepper, so everyone can spice it up as they like.
-
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works fine. Just thaw completely and pat dry before adding to the chili, so they cook evenly and the chili doesn’t become watery.
-
Is there a substitute for heavy cream?
If you want a lighter version or are dairy-free, try coconut milk or half-and-half. Coconut milk adds a slight sweetness and richness that complements the spices nicely.
Final Thoughts
I absolutely love how this Cajun White Chicken Chili Recipe brings together smoky, spicy, and creamy all in one bowl. It’s the kind of dish that warms you up from the inside out, and my family goes crazy for it every time I make it. Plus, it’s straightforward enough for weeknight cooking but impressive enough for company. I hope you enjoy making and savoring this chili as much as I do—it really might just become your new favorite comfort food.
Print
Cajun White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This Cajun White Chicken Chili blends tender chicken breast, spicy andouille sausage, and succulent shrimp with a medley of fresh vegetables and Cajun spices, all simmered in a creamy broth enriched with heavy cream. Perfect for those craving a flavorful twist on traditional chili, this hearty dish comes together quickly in about 40 minutes and delivers a comforting, spicy meal with a Cajun kick.
Ingredients
Meat and Seafood
- 1 pound boneless skinless chicken breast, cubed
- 16 ounces andouille sausage, sliced
- 1/2 pound raw shrimp, peeled, deveined, tails removed
Vegetables
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeno, minced
- 4 cloves garlic, minced
Spices and Herbs
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
Other Ingredients
- 3 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (15 ounce) cans great northern beans, drained
- 1/2 cup heavy cream
Instructions
- Brown the Meat: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
- Sauté the Vegetables: Add the diced onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Cook for approximately 5 minutes, stirring frequently, until the vegetables soften and release their flavors.
- Add Garlic and Spices: Stir in the minced garlic along with ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook this mixture for 1 to 2 minutes, stirring constantly to prevent burning and to develop the spices’ aroma.
- Add Broth and Beans: Gradually pour in the chicken broth while stirring to combine evenly. Add the drained great northern beans, bring the mixture to a simmer, then reduce the heat and let it cook gently for 10 minutes to thicken and meld flavors.
- Cook the Shrimp and Finish: Stir in the raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp have turned pink and are fully cooked. Serve the chili hot, enjoying its creamy and spicy Cajun flavor.
Notes
- This white chicken chili gets its bold flavor from Cajun spices and the addition of andouille sausage and shrimp, making it a unique and delicious variation on classic chili.
- Use fresh shrimp for the best taste and texture; make sure they are peeled, deveined, and tails removed before adding.
- Adjust the cayenne pepper amount according to your heat preference for a milder or spicier chili.
- For a thicker chili, let it simmer a bit longer before adding the shrimp and cream.
- Serve with toppings like chopped green onions, shredded cheese, or sour cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 391 kcal
- Sugar: 1 g
- Sodium: 1031 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 104 mg
