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
Scale
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
