Cajun White Chicken Chili (Print-Friendly Version)
Cajun-inspired white chili featuring chicken, shrimp, andouille, and warming spices in a creamy, hearty broth.
# What You’ll Need to Make This:
→ Proteins
01 -
450 grams boneless skinless chicken breast, cubed
02 -
455 grams andouille sausage, sliced
03 -
225 grams raw shrimp, peeled, deveined, tails removed
→ Vegetables and Aromatics
04 -
1 medium white onion, diced
05 -
4 medium celery ribs, sliced
06 -
1 medium green bell pepper, diced
07 -
1 medium jalapeño, minced
08 -
4 cloves garlic, minced
→ Beans
09 -
2 cans (425 grams each) great northern beans, drained
→ Liquids
10 -
3 tablespoons olive oil
11 -
950 milliliters chicken broth
12 -
120 milliliters heavy cream
→ Spices
13 -
2 teaspoons ground cumin
14 -
1 teaspoon smoked paprika
15 -
1 teaspoon chili powder
16 -
1 teaspoon cayenne pepper
17 -
3 tablespoons all-purpose flour
# How to Prepare:
01 -
Heat olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage, cooking for 5 to 7 minutes while stirring, until chicken is browned and fully cooked through.
02 -
Incorporate diced onion, sliced celery, diced bell pepper, and minced jalapeño into the pot. Sauté for 5 minutes, stirring regularly, until vegetables soften.
03 -
Mix in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Stir constantly for 1 to 2 minutes to release the aromas.
04 -
Gradually add chicken broth while stirring to deglaze the pot. Stir in drained great northern beans. Bring to a simmer and cook uncovered for 10 minutes, allowing flavors to meld.
05 -
Add raw shrimp and pour in heavy cream. Continue simmering for 2 to 3 minutes, just until shrimp turn pink and are cooked through. Serve immediately while hot.
# Extra Tips:
01 -
Garnish with desired toppings such as sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, fresh cilantro, or a squeeze of lime juice for added depth and freshness.