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Cajun White Chicken Chili

A creamy, spicy twist on traditional white chili featuring shredded chicken, smoky Andouille sausage, and tender shrimp in a rich Cajun-spiced broth.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Cajun
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Proteins
  • 1.5 lbs chicken breast or thighs boneless, skinless
  • 12 oz Andouille sausage sliced into coins
  • 0.5 lb large shrimp peeled and deveined
Vegetables
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 2 ribs celery chopped
  • 1 jalapeño seeded and minced
  • 4 cloves garlic minced
  • 1 cup corn frozen or canned
Broth & Spices
  • 2 cans Great Northern beans 15oz each, drained
  • 4 cups chicken broth low sodium
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
The Finish
  • 4 oz cream cheese softened
  • 0.5 cup heavy cream
  • 1 tbsp lime juice

Equipment

  • Dutch Oven or Large Pot
  • Cutting board
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Heat a large pot over medium-high heat. Brown the sliced Andouille sausage for 5-6 minutes. Remove sausage and set aside.
  2. In the sausage drippings, sauté onion, bell pepper, celery, and jalapeño for 5-7 minutes. Add garlic and cook for 1 minute.
  3. Add raw chicken, Cajun seasoning, paprika, and oregano. Stir to coat. Pour in chicken broth and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked. Remove chicken, shred it, and return to pot.
  5. Stir in the drained beans, corn, cooked sausage, and cream cheese. Simmer until cream cheese melts completely.
  6. Add heavy cream and shrimp. Simmer for 3-5 minutes until shrimp are pink and opaque.
  7. Stir in lime juice and serve hot with garnishes.

Notes

Serve with cornbread or over rice for a heartier meal.