When the air turns crisp and you find yourself craving something warm, creamy, and just a little spicy, it’s time to break out this Cajun White Chicken Chili. Perfect for cozy evenings at home, game day gatherings, or chilly weekends when you want something hearty and comforting without spending all day in the kitchen.
Inspired by the bold flavors of Louisiana cooking, this white chili brings together smoky andouille sausage, tender chicken thighs, and zesty Cajun spices in a rich, creamy broth. It’s not your traditional white chicken chili — this one has personality. And with only 20 minutes of prep and 40 minutes of cooking, it’s as easy as it is satisfying.
Whether you’re a chili purist or just looking for a creative twist on a cold-weather classic, this dish promises to become a go-to favorite in your kitchen.
Why You’ll Love This Cajun White Chicken Chili
This isn’t your average chili — and here’s why:
- Bold Cajun Flavor: Infused with Cajun seasoning, jalapeños, garlic, and a hit of salsa verde, every bite packs a punch.
- Creamy and Comforting: Sour cream and Parmesan add a luscious, velvety texture that balances the heat.
- Hearty and Satisfying: With protein-packed sausage, chicken, and beans, it’s a full meal in a single bowl.
- One-Pot Wonder: Everything cooks in one Dutch oven for easy cleanup.
- Customizable Heat: Adjust the spice level to suit your taste by dialing up or down the jalapeño and Cajun seasoning.
Whether you’re feeding a family or meal prepping for the week, this Cajun chili brings the warmth and excitement of the Gulf Coast straight to your table.
Ingredients You’ll Need
To make this Southern-style white chili, gather the following fresh and pantry-friendly ingredients:
Proteins:
- 1 lb andouille sausage, sliced (adds smoky, spicy depth)
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (juicy and flavorful)
Vegetables:
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper (any color you like)
- 1 jalapeño, seeded and diced (or leave the seeds for extra heat)
- 4 cloves garlic, minced
Broth & Beans:
- 4 cups chicken broth (preferably low sodium)
- 2 cans (15 oz each) white beans, drained and rinsed (like cannellini or Great Northern)
- ½ cup salsa verde (adds tang and subtle heat)
Seasonings:
- 2 teaspoons Cajun seasoning, divided
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
Creamy Base:
- 1 tablespoon butter
- ½ cup sour cream
- ¼ cup grated Parmesan cheese (adds umami and richness)
Garnishes (Optional but Recommended):
- Fresh lime juice
- Chopped fresh cilantro or parsley
- Sliced green onions
Step-by-Step Instructions
This recipe is straightforward, yet layered with flavor. Here’s how to make this Cajun White Chicken Chili from scratch.
1. Cook the Meats
- Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
- Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until nicely browned. Remove and set aside.
- In the same pot, add the chicken thighs and 1 teaspoon Cajun seasoning. Sear until browned and fully cooked through, about 6-8 minutes. Remove and set aside with the sausage.
🔥 Pro Tip: Browning the meat first builds a flavorful fond at the bottom of the pot, which deepens the chili’s flavor later.
2. Sauté the Vegetables
- In the same pot, melt 1 tablespoon butter.
- Add the onion, celery, bell pepper, and jalapeño, sautéing for about 5 minutes until softened.
- Stir in the garlic, remaining Cajun seasoning, and cumin, cooking for another 1-2 minutes until aromatic.
🧅 Sautéing your spices “blooms” their flavors — a key step in Cajun cuisine.
3. Build the Chili
- Pour in the chicken broth and stir in the white beans and salsa verde.
- Return the cooked sausage and chicken to the pot.
- Stir well and bring the chili to a gentle simmer.
- Let it simmer uncovered for 15-20 minutes, allowing the flavors to meld and the broth to reduce slightly.
🥄 At this stage, you can mash some of the beans against the side of the pot for a thicker consistency.
4. Make It Creamy
- Remove the pot from heat.
- Stir in the sour cream and grated Parmesan cheese, mixing until fully incorporated and creamy.
🧀 The cheese adds a subtle saltiness and nutty flavor — don’t skip it!
5. Serve & Garnish
- Ladle the warm, creamy chili into bowls.
- Squeeze fresh lime juice over each serving.
- Top with chopped cilantro or parsley and sliced green onions.
🌿 Garnishes don’t just add color — they brighten and balance the flavors, making every bite pop.
Storage and Reheating Tips
This chili is even better the next day — here’s how to store and reheat:
- Refrigerate in an airtight container for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months (leave out the sour cream and cheese if freezing — add when reheating).
- Reheat gently on the stove or in the microwave, stirring occasionally until hot throughout.
What to Serve with Cajun White Chicken Chili
Though this chili is a full meal on its own, you can take it to the next level with:
- Cornbread or jalapeño cheddar muffins
- Tortilla chips for dipping
- Grilled cheese sandwiches
- Side salad with citrus vinaigrette
- Pickled vegetables for a tangy contrast
Customizations and Variations
Make this dish your own with a few simple swaps:
- Make it spicier: Add a dash of cayenne or hot sauce.
- Go dairy-free: Use a non-dairy sour cream and omit the Parmesan.
- Use rotisserie chicken: A great shortcut for busy weeknights.
- Swap sausage: Try smoked turkey sausage or chorizo for a twist.
- Add corn or spinach: Extra veggies, extra goodness.
Health and Nutrition Highlights
While rich in flavor, this chili also delivers on the nutrition front:
- High in protein: Thanks to chicken, sausage, and beans.
- Loaded with fiber: From the white beans and vegetables.
- Customizable for diets: Easily made gluten-free and low-carb.
- One-pot efficiency: Less oil and fewer processed ingredients than store-bought soups.
Frequently Asked Questions
Is this chili very spicy?
It has a moderate kick thanks to the Cajun seasoning and jalapeño. You can easily reduce the heat by omitting the jalapeño or using mild salsa verde.
Can I make this in a slow cooker?
Yes! Sear the meats and veggies first, then transfer everything to a slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, stirring in the sour cream and cheese at the end.
What’s the best type of white bean to use?
Cannellini or Great Northern beans are ideal — they’re creamy and hold their shape. Navy beans work too.
How can I thicken the chili?
Mash some of the beans or stir in a slurry of cornstarch and water during the simmering phase.
Final Thoughts: Try This Cajun-Inspired Comfort Classic Today
If you’re tired of the same old chili recipes, this Cajun White Chicken Chili is the flavorful shake-up your kitchen needs. It’s spicy without being overwhelming, creamy without being too heavy, and packed with textures and tastes that will keep you coming back for more.
Whether you serve it on a busy weeknight or make a big batch for your next gathering, this chili is guaranteed to impress. So grab your Dutch oven, stock up on the essentials, and bring a little bit of Southern soul to your next meal.