Dinner

Soul-Warming Cajun White Chicken Chili for Cozy Nights Recipe

Name: Soul-Warming Cajun White Chicken Chili for Cozy Nights Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 1 pound chicken breast (cubed); 8 ounces andouille sausage (sliced); 1 pound raw shrimp (peeled and deveined); 1 large onion (diced); 2 stalks celery (chopped); 1 large green bell pepper (diced); 1 medium jalapeño (diced, optional for heat); 3 cloves garlic (minced); 1 can great northern beans (drained); ½ cup heavy cream; 4 cups chicken broth; 2 tablespoons olive oil (for sautéing); 2 tablespoons all-purpose flour; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 tablespoon chili powder (adjust to taste); ½ teaspoon cayenne (to taste)

Bylina moretti March 15, 2026March 15, 2026

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Introduction

This Soul-Warming Cajun White Chicken Chili is perfect for cozy nights when you want a hearty and flavorful meal. Packed with tender chicken, spicy sausage, and fresh shrimp, it brings a delightful blend of Cajun spices and creamy texture to your table.

A close-up of a creamy soup in a round bowl with an orange-beige broth. The soup has several pieces of pink-orange shrimp with black seasoning, slices of reddish-brown sausage, and bits of green bell pepper and herbs scattered throughout. In the center, there is a dollop of white sour cream or yogurt topped with chopped green herbs and black pepper. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken breast (cubed)
8 ounces andouille sausage (sliced)
1 pound raw shrimp (peeled and deveined)
1 large onion (diced)
2 stalks celery (chopped)
1 large green bell pepper (diced)
1 medium jalapeño (diced, optional for heat)
3 cloves garlic (minced)
1 can great northern beans (drained)
½ cup heavy cream
4 cups chicken broth
2 tablespoons olive oil (for sautéing)
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon chili powder (adjust to taste)
½ teaspoon cayenne (to taste)

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage. Cook for 5-7 minutes until browned and the chicken is cooked through.
Step 2: Add the diced onion, chopped celery, and green bell pepper to the pot. Sauté for about 5 minutes until the vegetables soften.
Step 3: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and cayenne. Cook for 1-2 minutes to release the spices’ flavors.
Step 4: Sprinkle in 2 tablespoons of all-purpose flour and mix well to coat the ingredients.
Step 5: Gradually pour in 4 cups of chicken broth while scraping the bottom of the pot to deglaze. Add the drained great northern beans and cook uncovered for about 10 minutes.
Step 6: Gently fold in the raw shrimp and ½ cup heavy cream. Simmer for an additional 2-3 minutes until the shrimp turn pink and are fully cooked.
Step 7: Ladle the chili into bowls and serve hot. Garnish with sour cream, shredded cheese, or fresh cilantro if desired.

Tips & Variations

For extra heat, keep the jalapeño seeds or add more cayenne pepper to taste.
Substitute andouille sausage with smoked sausage if preferred.
Use half-and-half instead of heavy cream for a lighter version.
Serve with crusty bread or over rice for a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally. You can also freeze the chili for up to 2 months; thaw overnight in the refrigerator before reheating.