Cajun White Chicken Chili (Print Version)

Spicy chicken, sausage, beans, and vegetables simmered for a creamy Southern-style bowl of warmth.

# Ingredients:

→ Proteins

01 - 1 pound andouille sausage, sliced
02 - 1 pound boneless skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

03 - 1 cup diced yellow onion
04 - 1 cup diced celery
05 - 1 cup diced bell pepper
06 - 1 jalapeño, seeded and diced
07 - 4 cloves garlic, minced

→ Broth and Beans

08 - 4 cups chicken broth
09 - 2 cans (15 ounces each) white beans, drained and rinsed
10 - 1/2 cup salsa verde

→ Seasonings

11 - 2 teaspoons Cajun seasoning, divided
12 - 1 teaspoon ground cumin
13 - Salt and freshly ground black pepper, to taste

→ Creamy Base

14 - 1 tablespoon unsalted butter
15 - 1/2 cup sour cream
16 - 1/4 cup grated Parmesan cheese

→ Garnishes

17 - Fresh lime juice
18 - Chopped fresh cilantro or parsley
19 - Sliced green onions

# Instructions:

01 - Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add sliced andouille sausage and cook for 5 to 7 minutes until browned. Remove sausage and set aside. In the same pot, add chicken thighs and 1 teaspoon Cajun seasoning. Sear until browned and cooked through, then remove and set aside with sausage.
02 - In the same pot, melt 1 tablespoon butter. Add diced onion, celery, bell pepper, and jalapeño. Sauté for 5 minutes until vegetables are tender. Stir in minced garlic, remaining Cajun seasoning, and ground cumin, cooking for 1 to 2 minutes until fragrant.
03 - Pour in chicken broth, add white beans, and stir in salsa verde. Return browned sausage and chicken to the pot. Bring mixture to a gentle simmer and cook for 15 to 20 minutes, blending the flavors.
04 - Remove pot from heat. Stir in sour cream and grated Parmesan cheese, mixing until the chili is smooth and creamy.
05 - Ladle chili into bowls. Finish with a squeeze of fresh lime juice and sprinkle with chopped cilantro or parsley and sliced green onions.

# Notes:

01 - For extra flavor, prepare the chili a day ahead to allow seasonings to meld.

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