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–+ servings
Melany

Cajun White Chicken Chili Recipe is a must-try dish!

This bold and creamy Cajun White Chicken Chili brings the heat and heart of Louisiana straight to your table. Packed with tender chicken, spicy andouille sausage, juicy shrimp, hearty beans, and a rich, seasoned broth, it's a cozy one-pot wonder that warms you from the inside out. Perfect for a chilly night or whenever you crave something comforting with a kick!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American, Cajun
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil 1 pound boneless skinless chicken breasts cubed 16 ounces andouille sausage, sliced 1 medium white onion, diced 4 celery ribs, sliced 1 medium green bell pepper, diced 1 jalapeño, minced (remove seeds for less heat) 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon cayenne pepper (adjust to taste) 3 tablespoons all-purpose flour 4 cups chicken broth (preferably low-sodium) 2 cans (15 oz each) great northern beans, drained ½ pound raw shrimp, peeled, deveined, tails removed ½ cup heavy cream

Method
 

  1. Sear Chicken and Sausage:In a large pot, heat olive oil over medium-high heat. Add the cubed chicken and sliced sausage. Sauté for 5–7 minutes until chicken is browned and fully cooked.
  2. Cook the Vegetables:Stir in the diced onion, celery, bell pepper, and jalapeño. Cook for 5 minutes, stirring frequently, until the vegetables are tender.
  3. Add Seasonings and Flour:Add the garlic, cumin, smoked paprika, chili powder, cayenne, and flour. Stir constantly for 1–2 minutes to toast the spices and coat everything evenly.
  4. Build the Broth:Gradually pour in the chicken broth, stirring to combine. Add the drained beans. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to develop.
  5. Finish with Shrimp and Cream:Stir in the shrimp and heavy cream. Simmer for an additional 2–3 minutes until the shrimp are pink and cooked through.
  6. Serve:Ladle the chili into bowls and serve hot. Garnish with sour cream, shredded cheese, jalapeño slices, chopped avocado, fresh cilantro, or a squeeze of lime juice if desired.

Notes

  • For a thicker chili, mash some of the beans before adding them to the pot.
  • To make it milder, reduce or omit the cayenne pepper and jalapeño.
  • This dish is even better the next day as the flavors deepen overnight.
 
  • Great with cornbread, tortilla chips, or crusty bread for dipping!

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