Cajun White Chicken Chili
A warm and hearty dish with tender chunks of chicken, zesty andouille sausage, and a creamy base, perfect for chilly evenings.
Ingredients
For the Chili
- 3 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 16 oz andouille sausage, sliced
- 1 medium white onion, finely chopped
- 4 stalks celery, thinly sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeño, minced
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 2 15 oz cans great northern beans, drained and rinsed
- 1/2 lb raw shrimp, peeled, deveined, and tails removed
- 1/2 cup heavy cream
Instructions
Cooking
- Heat the olive oil in a large pot over medium-high heat.
- Add the chicken breast pieces and sliced andouille sausage. Sauté for 5 to 7 minutes until fully cooked.
- Toss in the chopped onion, sliced celery, diced bell pepper, and minced jalapeño. Cook for another 5 minutes, stirring frequently.
- Sprinkle in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Stir for 1 to 2 minutes.
- Gradually pour in the chicken stock, stirring constantly to prevent lumps.
- Add the drained and rinsed great northern beans and let it come to a gentle simmer. Lower the heat and cook for about 10 minutes.
- Fold in the shrimp and heavy cream. Cook for an additional 2 to 3 minutes.
- Serve hot in bowls.
Notes
Customize with your favorite toppings like fresh cilantro, sour cream, or avocado. Serve with cornbread or tortilla chips.