Description
This creamy Cajun-inspired white chicken chili combines juicy chicken, smoky sausage, white beans, and vibrant vegetables in a rich, flavorful broth. Easy enough for weeknights yet impressive enough for entertaining, it’s the ultimate bowl of comfort.
Ingredients
Scale
For the Meat Base
- 2 tablespoons cooking oil
- 1 pound smoked poultry sausage, sliced
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons Cajun seasoning
- 1 tablespoon butter
For the Vegetables
- 1 medium onion, diced
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 jalapeño, finely chopped
- 3 garlic cloves, minced
For the Chili
- 1 teaspoon ground cumin
- 4 cups chicken broth
- 2 cups white beans, drained
- 1 cup salsa verde
For Creaminess
- 1 cup sour cream, crema, cream cheese, or heavy cream
- ½ cup grated Parmesan cheese
For Finishing
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro or parsley
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
Instructions
- Cook the Sausage
- Place a large soup pot over medium heat and add the oil.
- Once hot, add the sliced sausage and spread it out evenly. Cook for 6 to 8 minutes, stirring occasionally, until the pieces develop a deep golden color around the edges.
- Transfer the browned sausage to a plate and reserve.
- Brown the Chicken
- Coat the chicken thoroughly with Cajun seasoning.
- Add the seasoned chicken to the same pot. Cook for approximately 5 to 7 minutes, turning occasionally so each side develops a light golden crust.
- The chicken does not need to be fully cooked at this point.
- Remove it from the pot and set aside.
- Soften the Vegetables
- Add butter to the pot and allow it to melt completely.
- Stir in the onion, celery, bell pepper, and jalapeño.
- Cook for 8 to 10 minutes, stirring frequently, until the vegetables soften and become fragrant. The onions should appear translucent and the peppers should be tender.
- Toast the Seasonings
- Add the minced garlic and ground cumin.
- Sprinkle in an additional pinch of Cajun seasoning if desired.
- Cook for about 60 seconds while stirring continuously. This allows the spices to release their full aroma.
- Build the Chili
- Pour the chicken broth into the pot and scrape the bottom with a wooden spoon to loosen any browned bits.
- Add the white beans and salsa verde.
- Return both the sausage and chicken to the pot.
- Stir thoroughly until everything is evenly combined.
- Bring the mixture to a gentle boil.
- Once boiling, lower the heat and maintain a steady simmer for 15 minutes.
- Shred the Chicken
- Carefully remove the chicken from the simmering broth.
- Place it on a cutting board and let it cool for a few minutes.
- Using two forks, pull the meat apart into small shreds.
- Return the shredded chicken to the chili and stir well.
- Add the Creamy Elements
- Lower the heat to prevent curdling.
- Add the sour cream, crema, cream cheese, or heavy cream.
- Stir until fully blended into the broth.
- Add the Parmesan cheese and continue stirring until melted and smooth.
- The chili should now have a rich, velvety consistency.
- Finish and Adjust
- Add the lime juice and stir.
- Mix in the cilantro and green onions.
- Taste and adjust with salt and black pepper as needed.
- Allow everything to simmer for another minute or two before serving.
Notes
- Rotisserie chicken can replace raw chicken for a quicker meal.
- Great northern beans or cannellini beans work well in place of white beans.
- For extra heat, add additional jalapeños or a splash of hot sauce.
- For a thicker chili, increase the cream cheese or Parmesan.
- Leftovers often taste even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 10 g
- Protein: 25 g
- Cholesterol: 80 mg