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–+ servings
Cajun White Chicken Chili

Hearty Cajun White Chicken Chili: A Soul-Warming Delight

A comforting Cajun White Chicken Chili that warms you up with its rich flavors and hearty ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons Olive Oil Essential for sautéing
  • 1 pound Boneless Skinless Chicken Breast Main protein; substitute with rotisserie chicken for quicker prep
  • 8 ounces Andouille Sausage Adds a smoky flavor; can swap with another smoked sausage
  • 12 ounces Raw Shrimp Brings seafood depth; can omit for chicken-only version
  • 1 White Onion Vital base flavor; substitute with yellow onion if needed
  • 1 Celery Adds crunch; reduce if necessary
  • 1 Green Bell Pepper Provides sweetness; red or yellow can be used
  • 1 Jalapeño Contributes heat; adjust for milder version
  • 4 Garlic Cloves Minced for flavor enhancement
  • 4 cups Chicken Broth Adds depth of flavor; vegetable broth works for vegetarian version
  • 1 cup Heavy Cream Achieves a silky texture; can replace with coconut milk
  • 2 cans (15 ounces each) Great Northern Beans Drained and rinsed for creaminess and protein
  • 1 teaspoon Ground Cumin Part of the spice blend
  • 1 teaspoon Smoked Paprika Part of the spice blend
  • 1 teaspoon Chili Powder Part of the spice blend
  • ¼ teaspoon Cayenne Pepper Adjust for heat preference
  • 2 tablespoons All-Purpose Flour Used for thickening; can swap with cornstarch

Equipment

  • Large pot

Method
 

  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat for 1-2 minutes until shimmering.
  2. Add 1 pound of cubed boneless, skinless chicken breast and 8 ounces of sliced andouille sausage, cooking for 5-7 minutes until browned.
  3. Stir in 1 diced white onion, 1 chopped celery stalk, 1 diced green bell pepper, and 1 finely chopped jalapeño, sautéing for 5 minutes until fragrant.
  4. Sprinkle in 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ¼ teaspoon cayenne pepper, and 2 tablespoons all-purpose flour, stirring for 1-2 minutes until well-coated.
  5. Gradually pour in 4 cups of chicken broth and add 2 cans of great northern beans, bring to a simmer for about 10 minutes.
  6. Add 12 ounces of raw shrimp and 1 cup of heavy cream, cooking for an additional 2-3 minutes until shrimp are pink and opaque.
  7. Serve hot, garnished with your favorite toppings like cheese, avocado, or cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 800IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This chili freezes well; portion into containers for easy reheating later.

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