Cajun White Chicken Chili
This Cajun White Chicken Chili is a hearty and flavorful dish that combines tender chicken, spicy sausage, and shrimp in a creamy broth, perfect for a comforting meal.
Equipment
- large pot
- knife
- cutting board
Ingredients
- 2 tbsp Olive oil or any neutral cooking oil
- 1 lb Boneless skinless chicken breasts cut into bite-sized pieces
- 8 oz Andouille sausage or kielbasa/smoked sausage
- 1 Onion diced
- 1 Bell pepper diced
- 2 stalks Celery diced
- 1 Jalapeño seeds and ribs optional for spice
- 3 cloves Garlic minced
- 1 tbsp All-purpose flour or 1 tbsp cornstarch
- 4 cups Low-sodium chicken broth
- 2 cans Great Northern beans drained and rinsed
- 1 lb Raw shrimp peeled and deveined
- 1 cup Heavy cream or half-and-half
Instructions
- Heat olive oil in a large pot over medium heat, then add chicken and sausage, cooking until browned.
- Stir in the Cajun trinity (onion, bell pepper, celery) and jalapeño; cook until softened.
- Mix in garlic and flour, cooking for another minute.
- Pour in chicken broth and add beans; bring to a simmer.
- Add shrimp and heavy cream; cook until shrimp are pink and cooked through.
- Adjust seasoning with Cajun spices and serve.
Notes
Substitute olive oil with vegetable or canola oil. Chicken thighs can replace chicken breasts for a juicier option. Adjust jalapeño and cayenne pepper for desired heat level. Store leftovers in an airtight container for up to 5 days, or freeze for longer storage.