Cajun White Chicken Chili
A creamy, slightly spicy twist on classic white chili featuring shredded chicken, andouille sausage, and shrimp for a comforting one-pot meal.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works great.
- 1 link andouille sausage, sliced
- 1 cup shrimp, peeled and deveined (medium size)
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed (cannellini or great northern)
- 4 cups chicken broth Use low-sodium if desired.
- 1 cup heavy cream For a lighter option, use half-and-half.
- 2 teaspoons Cajun seasoning Adjust to taste.
- to taste Salt and pepper
- 1 tablespoon olive oil
- Chopped green onions for garnish
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 4–5 minutes.
- Add the sliced andouille sausage to the pot. Cook until browned and slightly crisp at the edges, about 4–6 minutes.
- Stir in the shredded chicken and the drained white beans.
- Pour in 4 cups chicken broth and 1 cup heavy cream. Sprinkle in 2 teaspoons Cajun seasoning and stir to combine.
- Add the peeled and deveined shrimp. Bring the mixture to a gentle simmer.
- Let the chili simmer for about 15–20 minutes, stirring occasionally, until flavors meld and the shrimp is opaque and cooked through.
- Taste and adjust seasoning with salt and pepper. Remove from heat.
- Serve hot, garnished with chopped green onions.
Notes
Store leftovers in an airtight container. Good for 3–4 days in the fridge and up to 3 months in the freezer. To reheat, thaw overnight and reheat gently, adding broth if necessary.