Name: Cajun White Chicken Chili Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Cajun American
Ingredients: 1 pound chicken thighs (boneless, skinless), chopped up small; 1 pound andouille sausage, cut into rounds; 4 garlic cloves, chopped; 1 jalapeño, diced with seeds removed; 1 cup chopped bell pepper; 1 cup celery, diced; 1 cup yellow onion, diced; 2 cans white beans (15 oz. each), rinsed and drained; 4 cups broth made from chicken; 1/2 cup of salsa verde; 2 teaspoons Cajun spice mix, use half now and half later; A bit of salt and pepper, fresh ground is nice; 1 teaspoon ground cumin; 1/2 cup sour cream; 1 tablespoon butter (unsalted); 1/4 cup Parmesan, grated; Lime squeezed over top; Green onions, thinly sliced; Chopped cilantro or parsley for color

Jump to Recipe

If you dream of a meal that balances bold Southern spice with creamy comfort, Cajun White Chicken Chili is truly unforgettable. This deeply flavorful chili stars tender chicken thighs, smoky andouille sausage, and white beans, simmered with Cajun spices and salsa verde for just the right kick. It’s loaded with bright bell pepper, celery, jalapeño, and a swirl of sour cream and Parmesan at the end for the silkiest finish. Each spoonful is lively and satisfying, finished off with herbs and lime that make the colors and flavors pop. This one-pot wonder is everything you crave when you want warmth and zest in the same bowl.

Cajun White Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

The best Cajun White Chicken Chili starts with basic, fresh ingredients that each play a starring role in building texture and flavor. There’s nothing complicated here, just a few pantry staples plus veggies and juicy proteins that come together for a top-tier chili night.

Chicken thighs (1 pound, boneless & skinless): Robust and tender, they soak up all the seasoning and stay extra juicy.
Andouille sausage (1 pound, sliced): Adds signature smokiness and a touch of heat—pre-cooked or raw both work.
Garlic (4 cloves, chopped): Freshly chopped garlic makes the whole pot aromatic and deepens the base flavor.
Jalapeño (1, seeds removed, diced): Just the right amount of gentle heat—leave in a few seeds if you love a stronger kick.
Bell pepper (1 cup, chopped): Gives the chili those classic pops of color and a faint sweetness.
Celery (1 cup, diced): Delivers subtle crunch and rounds out the classic Cajun “holy trinity.”
Yellow onion (1 cup, diced): Foundation flavor that turns even sweeter as it softens in the pot.
White beans (2 cans, 15 oz. each, rinsed & drained): Super creamy and hearty, perfect for a chili that eats like a meal.
Chicken broth (4 cups): Brings everything together with savory depth—homemade or a low-sodium store-bought broth both shine.
Salsa verde (1/2 cup): Unexpected zest and brightness that elevates the chili above the usual.
Cajun spice mix (2 teaspoons, divided): Adds heat, smokiness, and a punch of Southern personality.
Salt & pepper (to taste): Start with a pinch, and adjust right at the end so every bite is perfectly seasoned.
Ground cumin (1 teaspoon): Earthy warmth that gives the chili that subtle Tex-Mex backbone.
Unsalted butter (1 tablespoon): Melts in with veggies for lushness and a hint of richness.
Sour cream (1/2 cup): Makes the finish silky, slightly tangy, and oh-so-creamy.
Parmesan cheese (1/4 cup, grated): Gives a deep, nutty depth that melts right in for extra body.
Lime (to squeeze over top): Brightens the whole bowl and cuts through the richness—don’t skip it!
Green onions (sliced, for garnish): A fresh, mild crunch and beautiful color for each serving.
Chopped cilantro or parsley (for color): Pick your favorite herb for a final flourish of freshness.

How to Make Cajun White Chicken Chili

Step 1: Brown the Sausage and Chicken

Start by heating a tablespoon of oil in a sturdy Dutch oven over medium heat. Arrange the andouille sausage rounds in a single layer and let them sear for around five minutes until they’re browned and smelling amazing. Transfer them to a plate for now. Next, add your chicken pieces along with half the Cajun spice mix. Sear them until they’re golden on the outside and cooked through. Scoop the chicken out and set it aside with the sausage—you’re already building loads of flavor!

Step 2: Sauté Aromatics and Vegetables

While your pot is still hot, drop in a tablespoon of butter. When it’s melted, add in the chopped onion, celery, bell pepper, and jalapeño. Stir and let them soften for about five minutes, scraping up any tasty bits from the bottom. Add the chopped garlic, the rest of the Cajun spice, and the cumin. Sauté everything for just another minute so those spices bloom and the kitchen smells irresistible.

Step 3: Simmer the Chili Base

Pour in the chicken broth, tip in the rinsed and drained white beans, and stir through the salsa verde. Add back the browned sausage and chicken, along with any juices. Let the whole pot come up to a gentle simmer and cook for 15 to 20 minutes. This lets all those savory, zesty, and spicy notes blend together into a rich base with real depth.

Step 4: Stir in Creamy Elements

Once your chili is bubbling, turn off the heat. Now is the magic moment: stir in the sour cream and grated Parmesan. Keep stirring until everything is melted and smooth. The result is Cajun White Chicken Chili that’s impossibly creamy but never heavy.

Step 5: Garnish and Serve

Ladle the chili into bowls and get creative with toppings—scatter over green onions and your favorite fresh herbs, then finish with a big squeeze of lime. These final touches lift the whole dish and balance out the deep flavors with fresh brightness.

How to Serve Cajun White Chicken Chili

Garnishes

The toppings are where this chili goes from great to truly special. A sprinkle of sliced green onions gives mild crunch and color, while fresh cilantro or parsley brings a vibrant finish. Don’t forget the squeeze of lime right before serving—it’s a flavor booster that wakes up every bite.

Side Dishes

Cajun White Chicken Chili loves a partner. Serve it with warm, crusty cornbread or a hunk of toasted sourdough—perfect for scooping up the last spoonfuls. If you want a lighter side, a simple green salad with a zippy vinaigrette is refreshing alongside the boldness of the chili.

Creative Ways to Present

Try ladling your chili over steaming jasmine rice for a Southern-style gumbo twist, or serve it in individual bread bowls for a party-ready presentation. For a make-ahead lunch, fill mason jars with chili, garnish, and grab-and-go for an enviable meal at work or school.

Make Ahead and Storage

Storing Leftovers

Let your Cajun White Chicken Chili cool completely, then scoop it into airtight containers. It will stay perfectly fresh in the refrigerator for up to four days. The flavors mingle and deepen with time, making leftovers taste even better!

Freezing

This chili freezes beautifully—just skip the sour cream and Parmesan before freezing, as dairy can sometimes separate. Pack portions in freezer-safe containers, leaving a little room for expansion. When you’re ready to serve, defrost in the fridge and add the creamy elements when reheating.

Reheating

For best results, reheat gently on the stovetop over low to medium heat, stirring often until hot. If you’re reheating from frozen, thaw overnight in the fridge first. Stir in fresh sour cream and Parmesan after warming—it’ll taste just like new!

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works if you prefer a leaner option, though thighs stay more succulent in this slow simmer and bring a little extra richness that’s hard to beat.

What if I can’t find andouille sausage?

No worries—smoked kielbasa or chorizo will still add a great smoky depth to this Cajun White Chicken Chili. The final result will have a slightly different personality, but that’s half the fun of home cooking!

Is Cajun White Chicken Chili very spicy?

It has a gentle kick, thanks to the Cajun seasoning and jalapeño, but nothing overwhelming. If you love big heat, you can always add more jalapeño, a splash of hot sauce, or a dash of cayenne to turn things up.

Can I make Cajun White Chicken Chili in advance?

This chili is an all-star for meal prep. Make it a day ahead, chill, and gently reheat when ready to serve. In fact, a night in the fridge lets the flavors deepen and bloom.

Are there vegetarian options for this recipe?

Of course! Swap the chicken and sausage for roasted cauliflower, extra beans, or even diced sweet potatoes. Use vegetable broth, bump up the Cajun spices, and you’ll still have a hearty, zesty chili.

Final Thoughts

The next time you crave a bowl of pure comfort with a little Southern swagger, Cajun White Chicken Chili is the answer. It’s easy, satisfying, and packed with bold flavor and creamy texture that wins over everyone at the table. Gather your ingredients, share it with friends or family, and let every spoonful bring a little joy and warmth to your kitchen.

Cajun White Chicken Chili Recipe

★★★★★

5.2 from 7 reviews

Author: Zoe
Total Time: 55 minutes
Yield: 6 Servings 1x
Diet: Gluten-Free

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Description

This Cajun White Chicken Chili is a comforting and spicy dish that combines juicy chicken thighs, smoky andouille sausage, white beans, and a flavorful broth with Cajun seasonings. Topped with a creamy finish of sour cream and Parmesan, fresh herbs, and a squeeze of lime, this chili is a perfect blend of bold flavors and creamy textures.

Instructions

Start by browning the Sausage and Chicken: Heat oil in a Dutch oven, brown sausage, then cook chicken with Cajun blend until done.
Sauté Aromatics and Vegetables: Melt butter, cook onion, celery, bell pepper, jalapeño, garlic, Cajun spice, and cumin.
Simmer Chili Base: Add broth, white beans, salsa verde, sausage, and chicken. Simmer for 15-20 minutes.
Incorporate Creamy Elements: Turn off heat, stir in sour cream and Parmesan until creamy.
Garnish and Serve: Spoon chili into bowls, top with green onions, herbs, and lime.