Cajun white chicken chili

Cajun white chicken chili transforms traditional white chicken chili with bold Cajun spices and smoky sausage. This creamy, hearty one-pot meal combines tender chicken, white beans, and a rich broth finished with Parmesan and sour cream. It’s comfort food with a flavorful kick.

Last winter, I craved something warming but different from my usual chili routine. I decided to add Cajun seasoning to my white chicken chili base, and the result exceeded all expectations. The smoky sausage and aromatic vegetables created incredible depth while the creamy finish balanced the heat perfectly.

This cajun white chicken chili has become my cold-weather favorite. The combination of savory chicken, spicy sausage, and creamy white beans creates a satisfying bowl that warms you from the inside out. Each spoonful delivers complex flavors without overwhelming heat.

Everything You Need for Cajun White Chicken Chili

I always use smoked poultry sausage like andouille for authentic Cajun flavor. Pro tip: adjust the Cajun seasoning and jalapeño to control the heat level based on your preference.

• 1 lb boneless skinless chicken breasts or thighs
• 1 lb smoked poultry sausage, sliced (I prefer andouille)
• 1 tablespoon oil
• 1 tablespoon butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced bell pepper (any color)
• 1 finely diced jalapeño (adjust or omit for less heat)
• 4 garlic cloves, chopped
• 1 teaspoon Cajun seasoning (for chicken)
• 1 tablespoon Cajun seasoning (for soup)
• 1 teaspoon ground cumin
• 4 cups chicken broth
• 2 (14.5 oz) cans white beans, rinsed and drained
• 1/2 cup salsa verde
• 1/2 cup sour cream (or crema, heavy cream, or 4 oz cream cheese)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lime juice (optional)
• 2 tablespoons chopped cilantro or parsley (optional)
• 2 green onions, sliced (optional)
• Salt and black pepper to taste

How to Make This Hearty Cajun Chili

I recommend searing the chicken and sausage first to develop deep, caramelized flavors that enhance the entire pot. This step makes a noticeable difference in the final taste.

Step 1: Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add sliced sausage and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy at the edges. Remove sausage with a slotted spoon and set aside on a plate.

Step 2: Season chicken pieces with 1 teaspoon Cajun seasoning, coating all sides. Add chicken to the same pot and cook for 5-7 minutes, turning occasionally, until lightly browned on all sides. The chicken doesn’t need to be fully cooked through at this stage. Remove and set aside with sausage.

Step 3: Melt butter in the pot. Add diced onion, celery, bell pepper, and jalapeño. Sauté for 7-10 minutes, stirring occasionally, until vegetables are tender and onion becomes translucent. This trinity of vegetables forms the flavor base.

Step 4: Stir in chopped garlic, 1 tablespoon Cajun seasoning, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant. The spices should become aromatic but not burn.

Step 5: Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add white beans, salsa verde, browned chicken, and sausage. Bring mixture to a boil over high heat, then reduce to low. Cover and simmer for 15 minutes, allowing flavors to meld together.

Step 6: Remove chicken pieces to a cutting board. Shred or slice the chicken while still warm, then return it to the pot. The chicken should be tender and easy to pull apart.

Step 7: Stir in sour cream and grated Parmesan cheese. Mix gently until cheese melts completely and creates a creamy, cohesive sauce. The heat of the soup will melt the cheese perfectly without additional cooking.

Step 8: Add lime juice, cilantro, and green onions if using. Season with salt and black pepper to taste. Start with 1/2 teaspoon salt and adjust from there, as the sausage and Parmesan add saltiness. Serve hot with your favorite toppings.

Best Sides for Cajun White Chicken Chili

This rich cajun white chicken chili pairs perfectly with sides that complement its creamy texture and bold spices.

Warm Cornbread: The slightly sweet, crumbly texture of cornbread balances the spicy chili beautifully while soaking up the creamy broth for satisfying bites.

Crusty French Bread: A hearty baguette or artisan loaf provides the perfect vehicle for scooping every last drop of that flavorful, creamy sauce.

Tortilla Chips: Crispy chips add textural contrast and work wonderfully for dipping, turning the chili into a fun, interactive meal.

Mexican Street Corn: The charred, lime-dressed corn echoes Cajun flavors while adding sweet, smoky notes that complement the chili’s heat perfectly.

Simple Green Salad: Fresh greens with tangy vinaigrette provide cooling relief and nutritional balance against the rich, hearty chili.

More Hearty Soups and Comforting Dinners

This bold cajun white chicken chili pairs wonderfully with other warming soups and protein-packed meals that satisfy on chilly evenings. For another Southwestern-inspired option, the hearty White Chicken Chili offers a milder flavor profile while maintaining the same creamy comfort. When exploring more chicken-based comfort foods, the flavorful Coconut Curry Chicken provides aromatic spices in a creamy sauce, while the classic Homemade Chicken Noodle Soup delivers traditional comfort.

For variety in the soup rotation, try the rich Creamy Chicken Alfredo Soup that brings Italian-inspired flavors to the table. These comforting chicken dishes create a warming menu rotation perfect for cold weather cooking and family dinners throughout the season.

Storing Your Cajun White Chicken Chili

Store leftover cajun white chicken chili in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers even more delicious.

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth if the chili has thickened too much during storage. You can also reheat individual portions in the microwave at 50% power, stirring every minute.

Pro tip: This chili freezes beautifully in portions for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator, then reheat on the stovetop. The texture and flavor hold up exceptionally well to freezing.

Common Questions About Cajun White Chicken Chili

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