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Cajun White Chicken Chili Recipe

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★★★★★

4.5 from 64 reviews

This Cajun White Chicken Chili is a hearty and flavorful dish featuring tender chicken breast, spicy andouille sausage, shrimp, and a medley of vegetables simmered in a creamy, spiced broth with northern beans. Perfect for those who love a spicy twist on traditional chili, it combines Cajun seasonings like smoked paprika, cumin, and cayenne pepper to deliver a comforting meal with a rich texture and bold taste.

Ingredients

Scale

Proteins

  • 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

Dry Ingredients & Spices

  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 3 tablespoons all-purpose flour

Liquids & Others

  • 3 tablespoons olive oil
  • 4 cups chicken broth
  • 2 (15 ounce) cans great northern beans, drained
  • 1/2 cup heavy cream

Instructions

  1. Brown the chicken and sausage: Heat 3 tablespoons 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.
  2. Sauté the vegetables: Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
  3. Add spices and flour: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly, to toast the spices and cook the flour.
  4. Simmer the chili base: Gradually pour in the chicken broth while stirring. 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 blend the flavors.
  5. Cook the shrimp and finish with cream: Stir in the raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot for a creamy, spicy comfort dish.

Notes

  • Adjust the cayenne pepper to control the heat level to your preference.
  • For a thicker chili, simmer a bit longer before adding the shrimp.
  • This chili can be served with toppings like shredded cheese, sour cream, or chopped cilantro.
  • Leftovers store well in the refrigerator for up to 3 days.
  • To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Keywords: Cajun White Chicken Chili, chicken chili, andouille sausage recipe, spicy chili, shrimp chili, creamy chili soup

Find it online: https://tastybynova.com/cajun-white-chicken-chili-recipe/