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Cajun White Chicken Chili

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A cozy, slightly spicy twist on classic white chili with smoked sausage, shredded chicken, and shrimp, perfect for weeknight dinners.

Ingredients

  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 cup andouille sausage, sliced (substitute smoked kielbasa if needed)
  • 1 cup shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups chicken broth
  • 1 tablespoon Cajun seasoning (adjust for heat)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Chopped green onions for garnish
  • Sour cream for serving

Instructions

  1. Heat a large pot over medium. Add a splash of oil, then sauté the chopped onion until it softens, about 4–5 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the sliced andouille to the pot. Brown the sausage, stirring occasionally, until it develops a little color — about 5 minutes.
  3. Stir in the shredded chicken and the shrimp. Sprinkle the Cajun seasoning and cumin over the proteins. Cook and stir for about 4–5 minutes so the spices bloom and the shrimp just start to turn opaque.
  4. Add the drained white beans and pour in the chicken broth. Give everything a good stir and bring the mixture to a boil.
  5. Reduce the heat to low and let the chili simmer gently for about 20 minutes. This melds the flavors and softens the beans further.
  6. Taste and adjust with salt and pepper. If you want more heat, add extra Cajun seasoning or a pinch of cayenne.
  7. Ladle the chili into bowls. Garnish with chopped green onions and a dollop of sour cream before serving.

Notes

For a creamier texture, stir in a few ounces of cream cheese at the end. Leftovers can be refrigerated for up to 3–4 days or frozen for up to 3 months.

Find it online: https://www.wholesomeeasy.com/cajun-white-chicken-chili/