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Cajun White Chicken Chili

A comforting and exciting chili blending bold Cajun flavors with creamy textures, featuring tender chicken, smoky andouille sausage, sweet shrimp, and soft white beans.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts Choose fresh chicken with pale pink color and no off-odor.
  • 1 lb andouille sausage, sliced Opt for high-quality sausage with visible spices for authentic smoke.
  • 1 cup shrimp, peeled and deveined Add shrimp at the end to avoid overcooking.
  • 1 medium onion, chopped Sauté onion to create a flavor base.
  • 3 cloves garlic, minced Avoid burning garlic; it turns bitter.
  • 2 cups chicken broth Use low-sodium broth for better salt control.
  • 1 can white beans, drained and rinsed Canned beans should be firm, not mushy.
  • 1 can diced tomatoes with green chilies
  • 1 tablespoon Cajun seasoning Toast the Cajun seasoning for extra flavor.
  • to taste salt and pepper Add salt at the end to avoid over-salting.
  • to taste olive oil Save some sausage fat to sauté onions for added richness.
  • for garnish chopped green onions

Method
 

Preparation
  1. Heat a pan and sauté onion and garlic until fragrant and soft.
  2. Brown the andouille sausage in the pan until golden.
  3. Add in the chicken, broth, white beans, diced tomatoes, and Cajun seasoning. Stir and bring to a boil.
  4. Reduce the heat and let it simmer for about 20 minutes.
  5. Remove the chicken, shred it with forks, and return it to the pot.
  6. Stir in the shrimp and cook for an additional 5-7 minutes, until pink.
  7. Adjust seasoning with salt and pepper to taste.
  8. Serve hot, garnished with green onions.

Notes

Let chili rest for 5 minutes off the heat to meld flavors. For a creamier texture, blend 1 cup of the beans and stir back into the pot.