Cajun White Chicken Chili Recipe

Bold, creamy, and full of Southern soul, this Cajun White Chicken Chili brings together smoky andouille sausage, tender chicken, and white beans in a velvety broth that’s rich with warmth and spice.

Inspired by the flavors of Louisiana comfort food, this dish balances hearty proteins with vibrant aromatics and a touch of green chile heat. The sour cream and Parmesan add a luscious finish, while a splash of lime and fresh herbs brighten every spoonful.

Whether you’re chasing cozy vibes on a cold day or craving something bold and comforting, this chili hits every satisfying note.

Why People Will Love This Cajun White Chicken Chili Recipe:

Bold Layers of Flavor: The smoky depth of andouille sausage, combined with Cajun spices, cumin, and salsa verde, builds a complex and satisfying flavor profile that keeps you coming back for more.

Creamy and Comforting: The addition of sour cream and Parmesan cheese creates a rich, velvety broth that wraps each bite in comforting warmth—perfect for cozy meals.

Balanced Heat and Freshness: Jalapeños and Cajun seasoning provide a pleasant, warming heat, while fresh lime juice, cilantro, and green onions add a bright, refreshing contrast.

Hearty and Nourishing: With protein from chicken and sausage, fiber-rich white beans, and a mix of sautéed vegetables, this chili is both filling and wholesome without being heavy.

Crowd-Pleasing and Flexible: Whether served at a family dinner or game-day gathering, it’s easy to prepare in bulk, customizable in spice level, and universally loved by fans of bold, creamy, savory dishes.

Key Ingredients:

Andouille Sausage: This smoked, spiced sausage infuses the chili with rich, savory intensity and a signature Cajun smokiness that deepens every spoonful.

Boneless Chicken Thighs: Tender and flavorful, the thighs offer a juicy, protein-rich base that absorbs the chili’s spices beautifully without drying out.

White Beans: Great Northern or cannellini beans add creamy body and plant-based protein, balancing the meatiness with subtle earthiness.

Salsa Verde: This tangy, green chile-based sauce brings brightness and a mild heat, elevating the chili’s depth with a zesty kick.

Aromatics & Spices: Onion, garlic, jalapeño, Cajun seasoning, and cumin create a fragrant, layered base that anchors the chili in bold Southern flavors.

Sour Cream & Parmesan Cheese: These creamy, umami-rich additions transform the broth into a luxurious, velvety texture with comforting warmth.

Expert Tips:

Brown meats separately for flavor layering: Browning the andouille sausage and chicken in separate steps allows each protein to develop a distinct caramelized crust, contributing complex umami depth to the final dish.

Use chicken thighs over breast for juiciness: Thighs are more forgiving during simmering, staying moist and tender while soaking up the bold Cajun spices better than lean breast meat.

Bloom your spices: Add Cajun seasoning and cumin directly to the sautéed vegetables before adding the broth—this blooming technique activates the essential oils in the spices, creating deeper aroma and more developed flavor.

Salsa verde = shortcut to brightness: Don’t skip this ingredient—it provides acidity and mild heat that balances the richness of the meat and dairy, acting like a built-in finishing sauce.

Balance cream with umami: Stirring in both sour cream and grated Parmesan at the end not only makes the chili luxuriously creamy but also rounds out the flavors with a savory finish—just be sure the heat is off to avoid curdling.

Let it rest before serving: After adding the dairy, let the chili sit for 5–10 minutes off heat before serving. This allows the flavors to marry and results in a smoother texture.

Optional but game-changing: add a Parmesan rind during simmering. This trick infuses the broth with a subtle, cheesy richness that elevates the soup base to a restaurant-quality level.

Cajun White Chicken Chili Recipe

Ingredients:

Protein:

1 pound smoked andouille sausage, sliced into rounds

1 pound boneless, skinless chicken thighs, cut into small bite-sized chunks

Fresh Vegetables:

1 cup finely chopped yellow onion

1 cup chopped crisp celery stalks

1 cup diced sweet bell pepper (any color)

1 fresh jalapeño, seeded and minced for gentle heat

4 garlic cloves, finely minced or pressed

Broth & Beans:

4 cups low-sodium chicken broth or homemade stock

Two 15-ounce cans of white beans (like Great Northern or cannellini), rinsed and drained

½ cup salsa verde for a zesty green chile kick

Seasoning & Spices:

2 teaspoons Cajun seasoning (divided use for layers of flavor)

1 teaspoon ground cumin for earthiness

Kosher salt and freshly cracked black pepper, to taste

Creamy Elements:

1 tablespoon unsalted butter for richness

½ cup sour cream (regular or light, for tang and creaminess)

¼ cup finely grated Parmesan cheese, for depth and umami

Garnishes (Optional but Recommended):

Fresh lime wedges for squeezing

Handful of chopped fresh cilantro or flat-leaf parsley

Sliced green onions for a crisp, mild finish

Instructions:

Brown the Sausage and Chicken:

Heat a tablespoon of oil in a large Dutch oven over medium heat.

Add the sliced andouille sausage and cook for 5–7 minutes, until browned and slightly crisp. Remove and set aside.

In the same pot, add the chicken pieces and 1 teaspoon of Cajun seasoning. Cook until golden and fully cooked through. Transfer to the same bowl as the sausage.

Sauté the Aromatics:

Melt 1 tablespoon of butter in the pot.

Add the diced onion, celery, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Stir in the minced garlic, remaining Cajun seasoning, and ground cumin. Cook for 1–2 minutes until the garlic is fragrant.

Build the Chili Base:

Green Chile Avocado Breakfast Sandwich

Limoncello Tiramisu

Green Chile Hamburger Helper

Pour in the chicken broth and stir in the white beans and salsa verde.

Return the cooked sausage and chicken to the pot.

Bring everything to a simmer and let cook uncovered for 15–20 minutes so the flavors can meld together.

Add the Creamy Finish:

Turn off the heat. Stir in the sour cream and grated Parmesan cheese until fully incorporated and the chili is rich and creamy.

Serve and Garnish:

Ladle the chili into bowls.

Squeeze a bit of fresh lime juice over each serving.

Top with chopped cilantro or parsley and sliced green onions.

Important Notes When Making Cajun White Chicken Chili:

Cajun seasoning varies by brand: Some are salt-heavy, others are spicier—taste yours before using and adjust salt levels in the rest of the dish accordingly. You can also make your own for full control.

Use low-sodium chicken broth: Because the sausage, Parmesan, and Cajun seasoning all contain salt, using a standard or salted broth can quickly lead to an overly salty result.

Sear meats, don’t steam them: When browning sausage and chicken, avoid overcrowding the pot. If needed, do it in batches. This ensures proper caramelization instead of steaming, which is key for flavor.

Fresh vs canned beans: Canned white beans offer convenience, but if using dried beans, soak and cook them beforehand—they’ll add a firmer bite but require planning ahead.

Watch the heat with jalapeños: If you’re sensitive to spice, remove both seeds and membranes from the jalapeño. For more heat, leave them in or add another pepper like serrano.

Add dairy off the heat: Sour cream and Parmesan can break or curdle if boiled. Always stir them in after removing the chili from heat for a silky, smooth finish.

Texture matters: Don’t overcook the chili after adding beans—they can break down and make the chili grainy. Simmer gently and keep a close eye once beans go in.

Garnishes elevate the bowl: Don’t skip the lime, cilantro, and green onion—they balance the creaminess and richness of the chili with freshness, acidity, and crunch.

How To Enjoy Cajun White Chicken Chili After Cooking:

Let it Rest for a Few Minutes

After cooking, allow the chili to sit for 5–10 minutes before serving. This helps the flavors deepen and gives the dairy elements time to fully integrate, making the texture smoother and more luxurious.

Serve in Warm Bowls

Warm your serving bowls in the microwave or oven before ladling in the chili. This keeps the chili hot longer and enhances the cozy, comforting experience.

Garnish Generously

Just before serving, add these finishing touches to bring balance and brightness:

A squeeze of fresh lime juice over each bowl to cut through the richness
Chopped cilantro or parsley for herbal freshness
Sliced green onions for a mild crunch and pop of color
Optional: a spoonful of extra sour cream or shredded cheese for added indulgence

Pair With Something Crunchy or Soft

Enjoy with:

Toasted baguette, cornbread, or warm flour tortillas
Tortilla chips for dipping or crumbling over the top for crunch

Store for Better Flavor Tomorrow

This chili actually improves after a day in the fridge. The spices deepen and meld even more. Store in an airtight container and reheat gently on the stovetop or microwave with a splash of broth or water.

Beverage Pairing Ideas

A cold Mexican lager or wheat beer complements the spice and creaminess

Unsweetened iced tea or sparkling water with lime for a non-alcoholic option.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken breasts instead of chicken thighs?

Yes! While thighs offer more flavor and moisture, boneless skinless chicken breasts are a leaner option and still work well in this recipe. Just avoid overcooking them to prevent dryness.

What type of white beans should I use?

You can use Great Northern beans, cannellini beans, or navy beans. They all have a creamy texture and mild flavor that pair perfectly with the spicy, rich broth.

How spicy is this chili, and how can I adjust the heat?

The heat level depends on the jalapeño, Cajun seasoning, and salsa verde. For milder chili, use half a jalapeño, choose mild salsa verde, and reduce Cajun seasoning slightly. For more heat, keep the seeds in the jalapeño or add a pinch of cayenne.

Can I make this chili ahead of time or freeze it?

Absolutely. This chili stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. For best texture, stir in the sour cream and Parmesan after reheating, not before freezing.

Is it possible to make this dish dairy-free?

Yes! Omit the sour cream and Parmesan, and replace butter with more olive oil. You can stir in a dollop of dairy-free yogurt or coconut cream before serving for a similar richness.

Do I need to cook the beans beforehand if using canned white beans?

No. Canned beans are already fully cooked—just drain and rinse them well before adding to the chili. This helps reduce excess sodium and improves flavor integration.

Can I make this recipe in a slow cooker?

Yes! To adapt for a slow cooker:

Brown the sausage and chicken first for best flavor.
Sauté the aromatics separately, then transfer all ingredients (except sour cream and Parmesan) to the slow cooker.
Cook on low for 6–8 hours or high for 3–4 hours.
Stir in sour cream and cheese just before serving.

What’s the best pot or pan to use for this recipe?

A heavy-bottomed Dutch oven or deep sauté pan is ideal. It retains heat well and allows for even cooking and browning, which is essential when layering flavors in steps.

Can I prep ingredients ahead to save time?

Definitely. You can:

Slice sausage and chicken the day before.
Dice all vegetables and store them in airtight containers in the fridge.
Measure out dry seasonings and keep them in a small prep bowl.
This can reduce active cooking time to about 20 minutes.

How can I thicken the chili if it’s too brothy?

If your chili is thinner than you’d like:

Simmer uncovered a bit longer to reduce the liquid.
Mash a few white beans directly into the pot to naturally thicken the broth.
Or stir in a tablespoon of instant mashed potatoes or a cornstarch slurry as a last resort.