Cajun White Chicken Chili

White Chili Chicken is already amazing, but our Cajun twist on this classic with andouille sausage, shrimp and Cajun spices will blow your mind! This recipe starts with chicken and andouille sausage, then you’ll add the trinity of Cajun vegetables, an essential element to any Cajun recipe. Finishing with Cajun spices and shrimp, this twist on a classic will be a perfectly flavorful, hearty chili that will be worthy of any award at your next local chili cook-off!

Looking for other recipes with chili pepper? Try our Instant Pot Chili and our Slow Cooker Texas Beef Chili. Or try it with a Authentic Cajun gumbo.

The secret of this chili pepper lies in the layering of flavors. The Cajun trinity of onions, peppers and celery provides the base of the flavor. From there, classic Cajun spices like smoked paprika, cayenne, and cumin bring the perfect amount of heat. We love soups and chilis not only because they are so hot and comforting, but also because they are quite easy to make! This chili is no exception and comes together in just a few simple steps.

Notes on ingredients

• Olive oil: You can replace with any neutral cooking oil such as vegetable or canola oil.
• Skinless and boneless chicken breasts: Cut them into cubes for easy eating. You can also use chicken thighs if you prefer juicier dark meat.
• Andouille sausage: If you can’t find andouille, kielbasa, or another smoked sausage, this will work too.
• Onion/Celery/Pepper: Known as the Cajun trinity. Use white or yellow onion and any color of bell pepper, although green is a favorite. Dice and slice!
• Jalapeno: For more spice, leave the seeds and ribs in or replace them with a spicier chili like serrano.
• Garlic: For best flavor, chopped fresh garlic is preferable.
• Spices: Layers with a more cajun flavor. Adjust the amount of cayenne pepper based on your heat tolerance. It already contains jalapeno, so the cayenne pepper adds more heat.
• All-purpose flour: This helps thicken the chili. You can also use cornstarch in a third of the amount, so 1 tablespoon for this recipe.
• Chicken broth: Use low-sodium broth so you can control the saltiness.
• Great Northern Beans: Any white bean will do, so you can also use marinated white beans or cannellini beans which are similar.
• Raw shrimp: Be sure to peel, trim and remove tails before cooking.
• Heavy cream: You can substitute with half-and-half, although the result will be less creamy.

The Cajun Trinity

You may be wondering what the holy trinity of Cajun cooking is that we keep mentioning, and it’s a trio of onion, celery, and bell pepper. This is the basis for many Cajun and Creole dishes. We added it to this recipe to provide that delicious Cajun flavor and we think you’ll love how much flavor it adds to the chili!

Serving Tips

This Cajun Chicken White Chili is a filling meal on its own, but you have options when it comes to sides and toppings. Serve it together pan-fried cornbread or crunchy French bread to absorb all the tasty liquid. When it comes to condimentsadd a teaspoon sour creamsprinkle a little grated cheeseadd sliced ​​or pickled jalapenos or season diced avocado. A squeeze of fresh lime juice and a handful of chopped coriander they can both be delicious additions.

Watch the video below where Rachel will walk you through each step of this recipe. Sometimes it helps to have a visual idea and we always have you covered with our cooking program. You can find the complete collection of recipes on YouTubeOur Facebook pageor right here on our website with the corresponding recipes.