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 finely 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 cilantro or parsley
• Sliced green onions
Directions:
1. Cook the sausage:
In a large pot or Dutch oven over medium heat, sauté the sliced andouille sausage until browned. Remove and set aside.
2. Sear the chicken:
In the same pot, add the chicken pieces. Sprinkle with 1 teaspoon Cajun seasoning and cook until golden brown. Remove and set aside with the sausage.
3. Sauté the vegetables:
Add a little butter or oil to the pot, then cook the onion, celery, bell pepper, jalapeño, and garlic until softened and fragrant.
4. Build the chili:
Return the sausage and chicken to the pot. Stir in chicken broth, white beans, salsa verde, remaining Cajun seasoning, cumin, salt, and pepper.
5. Simmer:
Bring to a boil, then reduce heat and simmer for 20–25 minutes to allow the flavors to blend.
6. Add the creamy base:
Stir in butter, sour cream, and Parmesan cheese until melted and creamy. Adjust seasoning to taste.
7. Serve:
Ladle into bowls and garnish with a squeeze of lime juice, fresh cilantro or parsley, and sliced green onions.
Tip: For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce before serving!
