Cajun White Chicken Chili 🌶️🍲
Ingredients:
Proteins:
- 1 lb andouille sausage, sliced
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables: - 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 1 jalapeño, seeded and diced
- 4 cloves garlic, minced
Broth & Beans: - 4 cups chicken broth
- 2 cans (15 oz each) white beans, drained and rinsed
- ½ cup salsa verde
Seasonings: - 2 teaspoons Cajun seasoning, divided
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
Creamy Base: - 1 tablespoon butter
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
Garnishes: - Fresh lime juice
- Chopped fresh cilantro or parsley
- Sliced green onions
Instructions:
- Cook the Meats
- Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
- Add the sliced andouille sausage, cooking for 5-7 minutes until browned. Remove and set aside.
- In the same pot, add the chicken pieces and 1 teaspoon Cajun seasoning. Sear until browned and fully cooked. Remove and set aside with the sausage.
- Sauté the Vegetables
- Melt 1 tablespoon butter in the same pot.
- Add onion, celery, bell pepper, and jalapeño, sautéing for 5 minutes until softened.
- Stir in the garlic, remaining Cajun seasoning, and cumin, cooking for 1-2 minutes until fragrant.
- Build the Chili
- Pour in the chicken broth and add the white beans and salsa verde. Stir well.
- Return the cooked sausage and chicken to the pot.
- Bring to a gentle simmer and let cook for 15-20 minutes, allowing the flavors to blend.
- Make It Creamy
- Remove the pot from heat and stir in the sour cream and grated Parmesan cheese, mixing until smooth and creamy.
- Serve & Garnish
- Ladle the warm, creamy chili into serving bowls.
- Squeeze fresh lime juice over each portion.
- Garnish with chopped cilantro or parsley and sliced green onions for a fresh finish.
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 40 minutes