Cajun White Chicken Chili 🌶️🍲
Ingredients:
Proteins:
• 1 lb andouille sausage, sliced
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables:
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced bell pepper
• 1 jalapeño, seeded and diced
• 4 cloves garlic, minced
Broth & Beans:
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• ½ cup salsa verde
Seasonings:
• 2 teaspoons Cajun seasoning, divided
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
Creamy Base:
• 1 tablespoon butter
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
Garnishes:
• Fresh lime juice
• Chopped fresh cilantro or parsley
• Sliced green onions
Instructions:
- Cook the Meats
• Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
• Add the sliced andouille sausage, cooking for 5-7 minutes until browned. Remove and set aside.
• In the same pot, add the chicken pieces and 1 teaspoon Cajun seasoning. Sear until browned and fully cooked. Remove and set aside with the sausage. - Sauté the Vegetables
• Melt 1 tablespoon butter in the same pot.
• Add onion, celery, bell pepper, and jalapeño, sautéing for 5 minutes until softened.
• Stir in the garlic, remaining Cajun seasoning, and cumin, cooking for 1-2 minutes until fragrant. - Build the Chili
• Pour in the chicken broth and add the white beans and salsa verde. Stir well.
• Return the cooked sausage and chicken to the pot.
• Bring to a gentle simmer and let cook for 15-20 minutes, allowing the flavors to blend. - Make It Creamy
• Remove the pot from heat and stir in the sour cream and grated Parmesan cheese, mixing until smooth and creamy. - Serve & Garnish
• Ladle the warm, creamy chili into serving bowls.
• Squeeze fresh lime juice over each portion.
• Garnish with chopped cilantro or parsley and sliced green onions for a fresh finish. • Servings: 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
