Name: Cajun White Chicken Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 1 pound boneless skinless chicken breast, cubed; 16 ounces andouille sausage, sliced; 1/2 pound raw shrimp, peeled, deveined, tails removed; 1 medium white onion, diced; 4 medium celery ribs, sliced; 1 medium green bell pepper, diced; 1 medium jalapeno, minced; 4 cloves garlic, minced; 3 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chili powder; 1 teaspoon cayenne pepper; 3 tablespoons all-purpose flour; 4 cups chicken broth; 2 (15 ounce) cans great northern beans, drained; 1/2 cup heavy cream

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Introduction

This Cajun White Chicken Chili is a flavorful twist on traditional chili, combining tender chicken, spicy andouille sausage, and succulent shrimp in a creamy, seasoned broth. It’s perfect for anyone craving a warming meal with a bit of a kick.

A close-up view of a large pot filled with creamy orange soup that has visible chunks of sausage, white beans, and green peppers, with small dark pepper specks sprinkled on top; a woman’s hand holds a wooden spatula lifting a scoop of thick soup showing all the ingredients clearly, the pot is black with a light-colored inside, and the background features whole and sliced green jalapeños placed on a white marbled texture with a folded black and white striped cloth beside it, photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
1 pound boneless skinless chicken breast, cubed
16 ounces andouille sausage, sliced
1 medium white onion, diced
4 medium celery ribs, sliced
1 medium green bell pepper, diced
1 medium jalapeno, minced
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
3 tablespoons all-purpose flour
4 cups chicken broth
2 (15 ounce) cans great northern beans, drained
1/2 pound raw shrimp, peeled, deveined, tails removed
1/2 cup heavy cream

Instructions

Step 1: Heat olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes.
Step 2: Add the diced white onion, sliced celery, diced green bell pepper, and minced jalapeno to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables soften.
Step 3: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly to avoid burning the spices.
Step 4: Gradually pour in the chicken broth while stirring continuously. Add the drained great northern beans and bring the mixture to a simmer. Reduce the heat and let it cook gently for 10 minutes.
Step 5: Stir in the raw shrimp and heavy cream. Cook for an additional 2 to 3 minutes, or until the shrimp turn pink and are fully cooked. Serve the chili hot.

Tips & Variations

For a milder chili, reduce or omit the jalapeno and cayenne pepper.
Use smoked sausage instead of andouille if you prefer a less spicy flavor.
Swap great northern beans with cannellini or navy beans for a slightly different texture.
Adding a squeeze of fresh lime juice just before serving can brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. This chili does not freeze well due to the cream and shrimp, which can change texture after thawing.

How to Serve

A close-up view of a large black pot with a white inside, filled with creamy orange soup thick with visible pieces of white beans, slices of sausage, and bits of green pepper. A woman's hand holds a wooden spatula with a black fleur-de-lis symbol, lifting a spoonful of the soup that shows layers of white beans, round sausage slices with a brown outer edge, and green pepper pieces coated in the smooth, slightly speckled broth. Around the pot, slices of green jalapeño peppers and two whole jalapeños rest on a white marbled surface, with a striped white and black cloth napkin beside it. The soup has a lightly speckled surface with black pepper creating texture in the creamy orange base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without the shrimp?

Yes, you can omit the shrimp if you prefer. The dish will still be delicious with just chicken and sausage, or you can substitute with another protein like diced turkey or extra sausage.

Is it possible to make this recipe dairy-free?

Absolutely. Replace the heavy cream with a coconut milk or cashew cream alternative to keep the chili creamy while making it dairy-free.