Go Back

Cajun White Chicken Chili

A creamy, spicy, and hearty Southern twist on white chicken chili loaded with shredded chicken, smoked andouille sausage, plump shrimp, white beans, and bold Cajun spices.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Soup/Chili
Cuisine: American, Cajun/Creole
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chili Ingredients
  • 1 Tbsp olive oil
  • 12 oz smoked andouille sausage sliced into coins
  • 1 medium yellow onion diced
  • 1 large green bell pepper diced
  • 2 stalks celery diced
  • 1 jalapeño seeded and minced
  • 4 cloves garlic minced
  • 2 Tbsp Cajun or Creole seasoning
  • 1 tsp ground cumin
  • 4 cups low-sodium chicken broth
  • 2 cans Great Northern beans 15 oz cans, drained and rinsed
  • 1 can diced green chilies 4 oz can
  • 3 cups cooked shredded chicken rotisserie works great
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup heavy cream
  • 0.5 lb large raw shrimp peeled and deveined (optional)

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting Board
  • Chef's Knife

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add the sliced andouille sausage and brown for 5-7 minutes.
  2. Reduce heat to medium. Add the diced onion, bell pepper, celery, and jalapeño. Sauté for 5 minutes until softened.
  3. Stir in the minced garlic, Cajun seasoning, and cumin. Cook for 1 minute until highly fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pot. Add the drained beans, green chilies, and shredded chicken.
  5. Bring to a simmer, cover, and let cook on low heat for 15-20 minutes.
  6. Uncover the pot and stir in the softened cream cheese and heavy cream until completely melted and smooth.
  7. If using, stir in the raw shrimp and simmer for 3-4 minutes just until pink and opaque.
  8. Taste, adjust seasoning with salt and pepper, and serve hot garnished with fresh jalapeño slices.

Notes

Ensure your cream cheese is very soft before adding it to the hot soup to prevent curdling. If you want a thicker chili, mash half a can of the beans before adding them to the pot.