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After living in Louisiana for years I finally perfected this Cajun White Chicken Chili in my own kitchen. It's my twist on traditional chili loaded with tender chicken spicy andouille and a rich creamy broth that'll warm you right up. This recipe brings back memories of my time in the South and has become one of my family's most requested meals.
What Makes This Recipe Special
Every time I serve this chili people ask for the recipe. The magic happens when the smokiness from andouille meets our creamy base spiced just right with Cajun seasonings. I love how flexible it is you can dial up the heat or keep it mild. It's become my go to whether I'm feeding my family on a busy weeknight or hosting friends for game day.
Your Shopping List
- Oil: Just a tablespoon for getting that perfect sear on our meats.
- Andouille Sausage: One pound sliced up it adds authentic Cajun flavor.
- Chicken: A pound of boneless thighs are my preference they stay juicier.
- Cajun Seasoning: My pantry essential 2 teaspoons divided.
- Butter: A tablespoon to sauté our trinity.
- Vegetables: One cup each of diced onion celery and bell pepper plus jalapeño for kick.
- Garlic: Four fresh cloves minced.
- Cumin: A teaspoon adds warmth and depth.
- Chicken Broth: Four cups homemade if you have it store bought works too.
- White Beans: Two cans drained and rinsed.
- Salsa Verde: Half cup my secret ingredient.
- Cream: Half cup of sour cream makes it silky.
- Cheese: Quarter cup freshly grated parmesan.
- Lime Juice: Fresh squeezed it brightens everything up.
- Fresh Herbs: Grab cilantro or parsley whatever you love.
- Green Onion: Two tablespoons sliced thin.
- Salt and Pepper: Season as you go.
Let's Make Some Chili
- Start With the Meats
- In my big Dutch oven I start by browning the andouille until it gets those crispy edges about 5-7 minutes. Set it aside then in goes the Cajun seasoned chicken until golden. The bottom of the pot will have amazing flavor bits we'll use later.
- Build the Base
- Next comes my favorite part. Melt butter and add our trinity onion celery and peppers. I let them take their time getting soft and fragrant. When the kitchen smells amazing add garlic cumin and more Cajun seasoning.
- Let It Simmer
- Now we pour in broth beans salsa verde and our cooked meats. While it simmers I shred the chicken it soaks up all those gorgeous flavors.
- Make It Creamy
- Off the heat I stir in sour cream and parmesan. This is where magic happens turning our broth silky smooth.
- Final Touches
- A squeeze of lime fresh herbs and green onions make everything pop.
My Secret Tips
The first thing I learned making this chili is quality Cajun seasoning makes all the difference. I get mine straight from a little shop in New Orleans. Want to control the heat? Those jalapeño seeds are your secret weapon take them out for mild leave them in for a kick. Always take the pot off heat before stirring in cream it keeps everything smooth and silky.
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Storing Your Chili
This chili gets even better after sitting in the fridge overnight. The flavors meld and deepen becoming something truly special. Store it in an airtight container and it'll keep beautifully for about 4 days. When you're ready to eat just warm it gently stirring now and then. Since we use cream I don't recommend freezing this one enjoy it fresh.
Put Your Own Spin On It
My kitchen has seen countless variations of this recipe. Sometimes I swap turkey sausage for the andouille when we want something lighter. My daughter begs for corn in hers and my son loves extra beans. Play around with toppings too crispy tortilla strips avocado chunks or an extra dollop of sour cream make each bowl unique.
One Pot Wonder
I love how this chili comes together in my trusty Dutch oven. Less cleanup means more time enjoying dinner with family. The heavy pot helps everything cook evenly and keeps the chili at just the right temperature while we gather around the table. Perfect for those nights when you want something special without the fuss.
Slow Cooker Magic
On busy days I let my slow cooker do the work. After browning the meats and vegetables everything goes in the pot for a long slow simmer. Six hours on low or about three on high does the trick. Just remember to stir in the cream and cheese right before serving. The house smells amazing all day long.
Perfect for Company
This has become my go to recipe when friends drop by. It stays warm in the slow cooker and everyone can add their favorite toppings. I set out bowls of fresh cilantro diced onions and lime wedges letting guests customize their bowls. The compliments never stop flowing.
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Adding Extra Smoky Flavor
Sometimes I char the jalapeños under the broiler before chopping them up. The smokiness adds another layer of flavor that reminds me of real Louisiana cooking. A pinch of smoked paprika works wonders too. These little touches make each pot special.
Dairy Free Options
When my sister visits she needs dairy free so I've learned some tricks. Coconut cream makes an amazing substitute for sour cream. Nobody can tell the difference especially with all those bold Cajun spices. Skip the cheese and you've got a dairy free version that's just as delicious.
The Magic of Salsa Verde
Adding salsa verde was a happy accident one day when I was out of diced green chiles. Now it's my secret weapon. That tangy brightness cuts through the richness and brings all the flavors together. Trust me on this one it makes the chili sing.
What to Serve on the Side
In my house no bowl of chili is complete without warm cornbread. Sometimes I'll make a quick green salad or put out some tortilla chips for scooping. When we're extra hungry I'll cook up some fluffy rice it soaks up all that delicious broth perfectly.
Meal Prep Champion
Sunday meal prep always includes a big pot of this chili. It keeps getting better each day as the flavors develop. I portion it into containers for quick lunches and easy dinners through the week. Having this in the fridge makes busy days so much easier.
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Finding Your Heat Level
Everyone in my family likes different levels of spice. I've learned to make the base mild then let people spice up their own bowls. Extra cayenne hot sauce or fresh jalapeños on the side means everyone gets exactly what they want. Start mild you can always add heat but you can't take it away.
Bean Choices Matter
While I usually reach for white beans any variety works beautifully. Some days I mix it up with pinto beans or even chickpeas. Each type brings its own texture and flavor to the party. Just remember to rinse them well it keeps the broth clean and clear.
Pure Comfort in a Bowl
There's something about this chili that just feels like a warm hug. Maybe it's the creamy broth or those perfectly spiced bites of chicken and sausage. Whatever it is this recipe has helped us through cold nights sick days and celebrations. It's become more than just dinner it's comfort in a bowl.
Topping it Off
My favorite part of serving this chili is setting up the toppings bar. Diced avocados fresh lime wedges crispy tortilla strips and extra green onions are must haves. Sometimes I'll quick pickle some red onions for extra zing. These little extras turn each bowl into something special.
Power it Up
When my husband hits the gym he likes extra protein in his bowl. Sometimes I'll toss in some shrimp during the last few minutes of cooking or add an extra can of beans. The basic recipe is so flexible you can really make it work for whatever your family needs.
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All About That Andouille
Finding good andouille sausage makes such a difference in this recipe. That signature smoky spicy flavor is what makes this chili truly Cajun. I've tried other sausages but nothing quite compares to real andouille. It's worth seeking out the authentic stuff.
The Fresh Lime Finish
Don't skip the lime at the end it's not just for looks. That bright citrus note cuts through the richness and makes all the flavors pop. I always set extra lime wedges on the table some people like an extra squeeze or two in their bowl.
Year Round Comfort
While most people think of chili as winter food this version works all year round. The Cajun spices and bright garnishes keep it from feeling too heavy. We love it just as much on rainy spring days as we do in the depths of winter.
Making it an Experience
Turn dinner into an event by setting up a chili bar. I lay out all the toppings in little bowls letting everyone customize their perfect bowl. It's especially fun for game days or casual gatherings. There's something special about gathering around a pot of homemade chili that brings people together.
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Frequently Asked Questions
- → Can I make this in a slow cooker?
Yes, cook on low 6-10 hours or high 2-4 hours. Add dairy ingredients after cooking.
- → How can I adjust the spice level?
Omit jalapeño for less heat, use serrano for more heat. Adjust Cajun seasoning to taste.
- → What toppings work well?
Shredded cheese, avocado, cilantro, green onions, jalapeños or your favorite chili toppings.
- → Can I use different beans?
White beans like Great Northern or Cannellini work best for this recipe.
- → What dairy options can I use?
Sour cream, Mexican crema, heavy cream or cream cheese all work well for creaminess.