Last Updated on August 22, 2025 by Casia Valdés
If you love a big bowl of chili but want something creamy, smoky, and just a little spicy, this Cajun White Chicken Chili is the recipe for you. It’s a Southern twist on the classic white chili, loaded with smoky andouille sausage, tender chicken, creamy white beans, and a flavorful mix of Cajun spices. Salsa verde and jalapeño give it a gentle heat, while sour cream and Parmesan bring a silky richness that ties everything together. This one-pot wonder is hearty enough for dinner, comforting enough for cold days, and bold enough to keep you coming back for seconds.
Table of Contents
Why You’ll Love This Recipe
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Big, Bold Flavor: Smoky sausage, tender chicken, and Cajun spices pack every bite with depth.
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Creamy and Comforting: Sour cream and Parmesan make the broth rich and velvety.
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One-Pot Ease: Minimal cleanup and maximum flavor in one Dutch oven.
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Customizable Heat: Adjust the jalapeño and Cajun seasoning to suit your spice level.
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Perfect for Leftovers: Tastes even better the next day.
Ingredients (Serves 6)
Protein:
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1 pound smoked andouille sausage, sliced into rounds
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1 pound boneless, skinless chicken thighs, cut into small bite-sized chunks
Fresh Vegetables:
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1 cup finely chopped yellow onion
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1 cup chopped celery
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1 cup diced sweet bell pepper (any color)
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1 fresh jalapeño, seeded and minced
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4 garlic cloves, minced or pressed
Broth & Beans:
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4 cups low-sodium chicken broth or homemade stock
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Two 15-ounce cans white beans (Great Northern or cannellini), rinsed and drained
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½ cup salsa verde
Seasoning & Spices:
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2 teaspoons Cajun seasoning (divided)
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1 teaspoon ground cumin
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Kosher salt and freshly ground black pepper, to taste
Creamy Elements:
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1 tablespoon unsalted butter
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½ cup sour cream (regular or light)
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¼ cup finely grated Parmesan cheese
Garnishes (Optional):
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Fresh lime wedges
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Chopped cilantro or flat-leaf parsley
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Sliced green onions
Step-by-Step Instructions
1. Brown the Sausage and Chicken
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add the sliced sausage and cook for 5–7 minutes until browned and slightly crisp. Remove and set aside. Add the chicken pieces to the same pot with 1 teaspoon Cajun seasoning and cook until golden and cooked through. Transfer to the bowl with the sausage.
2. Sauté the Aromatics
Melt the butter in the pot. Add the onion, celery, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic, remaining Cajun seasoning, and cumin. Cook 1–2 minutes until fragrant.
3. Build the Chili Base
Pour in the chicken broth, beans, and salsa verde. Return the sausage and chicken to the pot. Stir well and bring to a gentle simmer. Cook uncovered for 15–20 minutes so the flavors meld.
4. Add the Creamy Finish
Turn off the heat. Stir in the sour cream and Parmesan until smooth and creamy. Adjust seasoning with salt and pepper to taste.
5. Serve and Garnish
Ladle into bowls. Add a squeeze of lime juice, a sprinkle of cilantro or parsley, and sliced green onions for a fresh finish.
Pro Tips for Success
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Control the Heat: Remove jalapeño seeds for milder flavor or keep them for extra spice.
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Swap the Protein: Try smoked turkey sausage or leftover roast chicken.
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Make Ahead: Chili tastes even better the next day, so it’s great for meal prep.
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Thicken If Desired: Simmer uncovered a bit longer to reduce the broth for a thicker chili.
Serving Suggestions
Pair with cornbread, crusty bread, or warm tortillas for a full meal.
Storage & Leftovers
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Fridge: Up to 4 days in an airtight container.
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Freezer: Up to 3 months; thaw in the fridge before reheating.
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Reheat: Warm gently on the stovetop, adding a splash of broth if needed.
Why This Recipe Works
The combination of smoked sausage, Cajun seasoning, and salsa verde layers the chili with flavor, while sour cream and Parmesan create a silky, rich finish. Using chicken thighs ensures juicy, tender meat that holds up well in the simmering broth.
Recipe FAQ
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs are more forgiving and stay tender during cooking.
Q: Can I make this vegetarian?
A: Yes—replace sausage and chicken with more beans or plant-based sausage, and use vegetable broth.
Q: Is this spicy?
A: It has a mild to medium kick; adjust Cajun seasoning and jalapeño to taste.
Q: Can I double the recipe?
A: Absolutely—just use a larger pot and increase simmer time slightly.
Final Thoughts
This Cajun White Chicken Chili is proof that chili doesn’t have to be red to be bold, hearty, and satisfying. The smoky sausage, tender chicken, creamy broth, and fresh garnishes create a bowl of comfort that’s perfect for cool evenings, game day gatherings, or whenever you need a warm, flavorful meal.
Cajun White Chicken Chili
Ingredients
Method
- Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add the sliced sausage and cook for 5–7 minutes until browned and slightly crisp. Remove and set aside. Add the chicken pieces to the same pot with 1 teaspoon Cajun seasoning and cook until golden and cooked through. Transfer to the bowl with the sausage.
- Melt the butter in the pot. Add the onion, celery, bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened. Stir in the garlic, remaining Cajun seasoning, and cumin. Cook 1–2 minutes until fragrant.
- Pour in the chicken broth, beans, and salsa verde. Return the sausage and chicken to the pot. Stir well and bring to a gentle simmer. Cook uncovered for 15–20 minutes so the flavors meld.
- Turn off the heat. Stir in the sour cream and Parmesan until smooth and creamy. Adjust seasoning with salt and pepper to taste.
- Ladle into bowls. Add a squeeze of lime juice, a sprinkle of cilantro or parsley, and sliced green onions for a fresh finish.
