Cajun White Chicken Chili (Print-Friendly Format)
Spicy white chili blends chicken, andouille sausage, shrimp, and beans in a rich, creamy broth for a fast, flavorful dinner.
# Required Ingredients:
→ Main
01 -
45 ml olive oil
02 -
450 g boneless skinless chicken breast, cubed
03 -
450 g andouille sausage, sliced
04 -
1 medium white onion, diced
05 -
4 medium celery stalks, sliced
06 -
1 medium green bell pepper, diced
07 -
1 medium jalapeño, minced
08 -
4 cloves garlic, minced
09 -
2 teaspoons ground cumin
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon chili powder
12 -
1 teaspoon cayenne pepper
13 -
3 tablespoons all-purpose flour
14 -
950 ml chicken broth
15 -
850 g canned great northern beans, drained
16 -
225 g raw shrimp, peeled, deveined, tails removed
17 -
120 ml heavy cream
# How to Make It:
01 -
Heat olive oil in a large pot over medium-high heat. Add cubed chicken breast and sliced andouille sausage. Cook, stirring occasionally, until chicken is browned and cooked through, approximately 5 to 7 minutes.
02 -
Add diced white onion, sliced celery, diced green bell pepper, and minced jalapeño to the pot. Sauté, stirring frequently, until vegetables are softened, about 5 minutes.
03 -
Add minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Stir constantly and cook for 1 to 2 minutes, allowing the spices to bloom and the flour to absorb fat.
04 -
Gradually pour in chicken broth, stirring to prevent lumps. Add drained great northern beans. Bring to a simmer, then reduce heat and cook for 10 minutes.
05 -
Stir in raw shrimp and heavy cream. Cook for 2 to 3 minutes, until shrimp turn pink and are cooked through. Serve immediately.
# Additional Information:
01 -
Serve with toppings such as sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, or a squeeze of lime juice for enhanced flavor.