Cozy Cajun White Chicken Chili
A comforting bowl of deliciousness combining rich flavors, tender chicken, and creamy white beans, perfect for a cozy evening.
Ingredients
Meats
- 1 pound smoked poultry sausage substitute with kielbasa if desired
- 1 pound boneless skinless chicken breasts or thighs or opt for shredded rotisserie chicken for convenience
Vegetables
- 1 medium onion yellow or sweet onion recommended
- 2 stalks celery provides crunch and an earthy taste
- 1 medium bell pepper any color for sweetness and color
- 1 medium jalapeño adjust to spice level preference
- 3 cloves garlic, minced for robust flavor
- 2 stalks green onions for garnish
- 1/4 cup cilantro or parsley for fresh garnish
Broth & Base
- 4 cups low-sodium chicken broth
- 2 cups white beans or kidney beans as a substitute
- 1 cup salsa verde for a zesty tang
Seasonings
- 2 tablespoons Cajun seasoning store-bought or homemade
- 1 teaspoon ground cumin for earthiness
- salt and pepper to taste to ensure every ingredient shines
Creaminess
- 1 cup sour cream, crema, heavy cream, or cream cheese to achieve desired creaminess
- 1/2 cup grated Parmesan to deepen flavors
- 2 tablespoons lime juice optional but recommended for freshness
Cooking Oil
- 2 tablespoons oil any cooking oil or butter for sautéing
- 1 tablespoon butter for sautéing vegetables
Instructions
Preparation
- Heat the oil in a large pot or Dutch oven over medium heat. Once hot, add the smoked poultry sausage and sauté for about 5 minutes.
- Add the boneless chicken breasts or thighs to the pot and sear until lightly golden, about 4-5 minutes per side.
- Remove the sausage and chicken from the pot and set aside. In the same pot, melt the butter and add the chopped onion, celery, bell pepper, and minced jalapeño.
- Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
- Stir in minced garlic, ground cumin, and Cajun seasoning. Let the spices bloom for another minute.
Cooking
- Pour in the chicken broth, then add the white beans and salsa verde, returning the sausage and chicken to the pot.
- Bring the chili to a simmer, then reduce the heat to low. Cook for about 20-30 minutes.
- Stir in sour cream, crema, heavy cream, or cream cheese along with grated Parmesan and lime juice.
- Taste and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro or parsley and sliced green onions.
Notes
Use fresh veggies for the best texture and flavor. Adjust spice level by varying jalapeño amount. Avoid overcooking chicken to prevent dryness.