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Cajun White Chicken Chili

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A smoky and spicy one-pot chili featuring andouille sausage, chicken, and shrimp for a comforting, bean-rich family meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast
  • 1/2 pound andouille sausage, sliced (substitute smoked turkey sausage for a lighter option)
  • 1/2 pound shrimp, peeled and deveined (large or medium)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups chicken broth
  • 1 tablespoon Cajun seasoning (adjust to taste)
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup corn (optional; sweet corn balances heat)
  • Chopped green onions or cilantro for garnish

Instructions

  1. Warm 1–2 tablespoons of 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.
  2. Add the sliced andouille to the pot. Brown the sausage for 3–4 minutes.
  3. Nestle the whole chicken breasts into the pot. Sprinkle in Cajun seasoning, cumin, salt, and pepper. Stir to coat the meat and sausage.
  4. Pour in the chicken broth, bring to a boil, then reduce to a simmer.
  5. Add white beans and optional corn. Simmer uncovered for about 20 minutes, until chicken reaches 165°F.
  6. Transfer the chicken to a cutting board. Shred it, then return to the pot.
  7. Add shrimp and simmer for an additional 4–6 minutes until pink and opaque.
  8. Taste and adjust seasoning. Serve hot with garnishes.

Notes

For a creamier version, stir in 4 oz of cream cheese at the end. If storing leftovers, refrigerate for up to 3–4 days or freeze without shrimp for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/cajun-white-chicken-chili-2/