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Cozy Cajun White Chicken Chili

A smoky, creamy Cajun White Chicken Chili made with tender chicken, sausage, and white beans, perfect for a hearty weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Oil any cooking oil or butter
  • 1 lb Smoked Poultry Sausage substitute with kielbasa if desired
  • 1 lb Boneless Skinless Chicken Breasts or Thighs or shredded rotisserie chicken
  • 2 tbsp Cajun Seasoning store-bought or homemade
  • 1 tbsp Butter for sautéing vegetables
  • 1 medium Onion yellow or sweet onion recommended
  • 2 stalks Celery chopped
  • 1 medium Bell Pepper any color
  • 1 medium Jalapeño adjust for spice level
  • 3 cloves Garlic minced
  • 1 tsp Ground Cumin
  • 4 cups Chicken Broth low-sodium recommended
  • 2 cups White Beans or kidney beans as substitute
  • 1 cup Salsa Verde
  • 1 cup Sour Cream, Crema, Heavy Cream, or Cream Cheese for desired creaminess
  • 0.5 cup Grated Parmesan
  • 2 tbsp Lime Juice optional but recommended
  • 0.25 cup Cilantro or Parsley for garnish
  • 2 stalks Green Onions optional garnish
  • 1 to taste Salt and Pepper to season

Equipment

  • large pot
  • tongs
  • cutting board

Method
 

  1. In a large pot, heat oil over medium heat. Add sliced smoked poultry sausage and cook for 5-7 minutes, stirring occasionally, until golden brown. Remove and set aside.
  2. Season chicken generously with Cajun seasoning. In the same pot, cook the chicken for 5-7 minutes, turning until lightly browned on all sides. Remove and set aside.
  3. Melt butter in the same pot over medium heat. Add chopped onion, celery, bell pepper, and jalapeño. Sauté for 7-10 minutes until tender and fragrant.
  4. Stir in minced garlic, ground cumin, and an extra dash of Cajun seasoning. Cook for 1 minute until fragrant.
  5. Pour in chicken broth, then add white beans, salsa verde, browned sausage, and seared chicken. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes.
  6. Remove chicken with tongs, let cool slightly, then shred or slice into bite-sized pieces. Return to the pot and stir to combine.
  7. Stir in sour cream and grated Parmesan, letting them melt into the chili for 2-3 minutes until creamy.
  8. Squeeze in lime juice, then stir in cilantro and green onions. Season with salt and pepper to taste.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in portioned airtight containers for up to 3 months; thaw overnight in the fridge and reheat on the stove or microwave, adding a splash of chicken broth if needed. For a dairy-free version, substitute sour cream and Parmesan with coconut cream or cashew-based alternatives.