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Spicy Cajun White Chicken Chili with Andouille Sausage

A comforting and hearty chili featuring tender chicken and spicy andouille sausage, all simmered in a creamy broth that's perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons oil (olive or canola)
  • 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 8 ounces andouille sausage (sliced; use turkey sausage for a lighter option)
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 2 cans (15 oz each) white beans (drained and rinsed; prefer cannellini)
  • 4 cups chicken broth
  • 1 can (4 oz) green chiles (diced)
  • 2 teaspoons Cajun seasoning more if you like it spicy!
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • to taste Salt and pepper
  • to taste Fresh cilantro (for garnish)
  • for serving Sour cream or Greek yogurt (optional but highly recommended!)

Method
 

Cooking Steps
  1. In a large pot or Dutch oven, heat the oil over medium-high heat.
  2. Add the chicken pieces and sauté until golden brown, about 5-7 minutes.
  3. Add the sliced andouille sausage, onion, and garlic. Sauté for an additional 3-5 minutes until the onion is translucent and fragrant.
  4. Stir in the white beans, chicken broth, and diced green chiles. Season with Cajun seasoning, salt, and pepper.
  5. Bring the chili to a gentle boil, then reduce the heat and let it simmer for about 20 minutes.
  6. Stir in the heavy cream (or half-and-half) and heat through without boiling again.
  7. Ladle the chili into bowls and garnish with chopped cilantro. Serve with a dollop of sour cream or Greek yogurt.

Notes

If your chili is lumpy, don't worry! That's just the ingredients coming together. Adjust spice levels to your liking, and this chili tastes even better the next day!