Step-by-Step Instructions

1. Cook the Meats

Start by heating 1 tablespoon of oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and cook for about 5–7 minutes until it’s browned and slightly crispy. Once done, transfer the sausage to a plate and set it aside.

In the same pot, add the bite-sized chicken pieces and season them with 1 teaspoon of Cajun seasoning. Sear the chicken until it’s browned on the outside and cooked through, which should take about 7–10 minutes. Remove the chicken and place it with the sausage.

2. Sauté the Vegetables

Melt 1 tablespoon of butter in the pot. Add your diced onion, celery, bell pepper, and jalapeño. Sauté this vegetable mix for about 5 minutes, or until everything is softened and fragrant.

Next, stir in the minced garlic, the remaining teaspoon of Cajun seasoning, and the cumin. Let the mixture cook for an additional 1–2 minutes, stirring occasionally, to unlock the rich aroma of the spices.

3. Build the Chili

Pour in the chicken broth and stir in the white beans and salsa verde. Mix well so all the ingredients are evenly distributed. Now it’s time to return the cooked sausage and chicken to the pot.

Bring the pot to a gentle simmer and let it cook uncovered for about 15–20 minutes. This simmering step allows all the spices and flavors to come together beautifully, infusing the broth and proteins with that rich Cajun character.

4. Make It Creamy

After simmering, remove the pot from the heat. Stir in the sour cream and grated Parmesan cheese, mixing thoroughly until everything is smooth, rich, and creamy.

This step is crucial for balancing the spice and giving the chili its signature luscious texture. You’ll immediately notice how the broth transforms into a creamy, hearty base that holds all the ingredients together.

5. Serve and Garnish

Ladle the hot chili into bowls. Just before serving, add a squeeze of fresh lime juice to brighten the flavors. Top each bowl with chopped cilantro or parsley and sliced green onions for a pop of freshness and color.

Serve with crusty bread, cornbread, or even a scoop of white rice for a complete, satisfying meal.

Tips for Cajun White Chicken Chili Success

• Use dark meat: Chicken thighs stay juicier and more flavorful than breasts in this recipe.
• Don’t skip the salsa verde: It adds a subtle tang and depth to the chili without making it overwhelmingly spicy.
• Balance the heat: If you want more kick, leave some seeds in the jalapeño or add extra Cajun seasoning. For less spice, reduce the amount of sausage or use a mild variety.
• Let it rest: After cooking, let the chili sit for 5–10 minutes before serving to allow the flavors to settle and deepen.

Serving and Storage Tips

Serving Suggestions:

• Serve in deep bowls with warm crusty bread or cornbread
• Add a scoop of cooked rice at the bottom of the bowl for extra heartiness
• Pair with a fresh green salad for a complete dinner

Storage:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze cooled chili in freezer-safe bags or containers for up to 3 months
• Reheating: Reheat gently on the stove or in the microwave. Stir well to re-incorporate the creamy base

Frequently Asked Questions

1. Can I use chicken breast instead of chicken thighs?

Yes, you can substitute chicken breast if you prefer a leaner option. However, thighs are juicier and hold up better in slow simmering.

2. Is this recipe very spicy?

It has a mild to moderate level of heat thanks to the Cajun seasoning and jalapeño. You can easily adjust the spice level by using less seasoning or omitting the jalapeño.

3. Can I make this recipe dairy-free?

Yes. Substitute the sour cream with a dairy-free version and skip the Parmesan cheese or use a dairy-free alternative.

4. What kind of white beans work best?

Great Northern beans or cannellini beans work perfectly. They hold their shape well and have a creamy texture that complements the chili.

5. Can I make this in a slow cooker?

Yes. Sauté the sausage, chicken, and vegetables first, then transfer everything to the slow cooker. Cook on low for 4–6 hours. Stir in the sour cream and cheese at the end.

Conclusion

This Cajun White Chicken Chili brings together everything you love in a comfort dish—spice, creaminess, protein, and bold flavor. It’s a fantastic twist on traditional chili that keeps everyone at the table coming back for more. Whether you’re meal prepping or cooking a comforting dinner for your family, this recipe is a keeper.