Cajun White Chicken Chili

A bold and comforting twist on classic chili, blending Southern Cajun flavors with tender chicken, smoky sausage, sweet corn, and plump white beans.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Calories: 450

Main Ingredients

1 lb chicken breast, cooked and shredded Use rotisserie chicken to save time.
1 cup andouille sausage, sliced Pick andouille with visible spices for depth.
1 cup shrimp, peeled and deveined Use fresh for the best texture, frozen works if thawed.
1 large onion, diced Sauté until translucent.
2 cloves garlic, minced Do not brown the garlic too much.
2 cans white beans, drained and rinsed Use cannellini or great northern beans.
4 cups chicken broth Use low-sodium if desired.
1 cup corn, canned or frozen Add at the end to preserve sweetness.
2 tablespoons Cajun seasoning Taste and adjust near the end.
to taste Salt and pepper Adjust seasoning at the end.
for garnish Chopped green onions Top before serving.

Preparation

Heat a large pot over medium heat with a splash of oil. Add the diced onion and minced garlic.
Sauté onions until translucent, not browned, about 4–5 minutes.
Add sliced andouille to the pot. Cook until browned on both sides, about 3–4 minutes.
Stir in shredded chicken, shrimp, drained white beans, corn, chicken broth, and Cajun seasoning.

Cooking

Bring to a gentle simmer and cook for about 20 minutes. Shrimp will turn pink and opaque. Beans should be tender but whole.
Taste and add salt and pepper as needed. Garnish with chopped green onions. Serve hot.

Cool chili to room temperature, then transfer to an airtight container. Store up to 3-4 days in the refrigerator or freeze for up to 3 months.