Soul-Warming Cajun White Chicken Chili for Cozy Nights Recipe
This Soul-Warming Cajun White Chicken Chili combines tender chicken breast, smoky andouille sausage, and succulent shrimp simmered with vegetables, spices, and creamy broth for a comforting and flavorful dish perfect for cozy nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup, Chili
- Method: Stovetop
- Cuisine: Cajun, Southern American
Ingredients
Scale
Protein
- 1 pound chicken breast (cubed)
- 8 ounces andouille sausage (sliced)
- 1 pound raw shrimp (peeled and deveined)
Vegetables & Aromatics
- 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)
Pantry & Spices
- 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
- Brown the meats: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the cubed chicken breast and sliced andouille sausage, cooking for 5-7 minutes or until they are nicely browned and the chicken is cooked through.
- Sauté the vegetables: Incorporate the diced onion, chopped celery, and green bell pepper into the pot and sauté for about 5 minutes, until the vegetables soften.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and cayenne pepper, cooking for 1-2 minutes to release their aromas. Then sprinkle in the 2 tablespoons of all-purpose flour, stirring to incorporate.
- Add broth and beans: Gradually pour in the 4 cups of chicken broth while scraping the bottom of the pot to deglaze and lift all the flavorful browned bits. Stir in the drained great northern beans and continue cooking uncovered for about 10 minutes to thicken the chili.
- Simmer with shrimp and cream: Gently fold in the raw shrimp and ½ cup of heavy cream, then simmer for an additional 2-3 minutes until the shrimp are cooked through and the chili has a creamy consistency.
- Serve: Ladle the chili into bowls and serve hot. Optionally garnish with sour cream, shredded cheese, or fresh cilantro to add extra richness and freshness.
Notes
- Adjust cayenne and jalapeño quantities based on your preferred spice level.
- Using andouille sausage adds a smoky Cajun flavor, but you can substitute with smoked sausage if unavailable.
- Drain the beans well to avoid excess liquid thinning the chili.
- For a thicker chili, cook uncovered longer to reduce the liquid.
- Serve with warm crusty bread or over rice for a hearty meal.
Keywords: Cajun chili, white chicken chili, andouille sausage chili, shrimp chili, creamy chili, comforting soup
