Cajun White Chicken Chili

🔸️Prep Time: 20 minutes

🔸️Cook Time: 40 minutes

🔸️Total Time: 1 hour

👉Ingredients:

💚Proteins:

↪️1 lb andouille sausage, sliced

↪️1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

✅️Vegetables:

↪️1 cup diced onion

↪️1 cup diced celery

↪️1 cup diced bell pepper

↪️1 jalapeño, seeded and diced

↪️4 cloves garlic, minced

👉Broth and Beans:

↪️4 cups chicken broth

↪️2 (15 oz) cans white beans, drained and rinsed

↪️1 cup salsa verde

💚Seasonings:

↪️2 teaspoons Cajun seasoning, divided

↪️1 teaspoon ground cumin

↪️Salt and pepper, to taste

💚Creamy Base:

↪️1 tablespoon butter

↪️1 cup sour cream

↪️1 cup grated Parmesan cheese

↪️Garnishes (optional):

↪️Fresh lime juice

↪️Chopped fresh cilantro or parsley

↪️Sliced green onions

👉Instructions:

✅️1. Cook the Meats:

◾️In a large Dutch oven, heat 1 tablespoon of oil over medium heat.

◾️Add the andouille sausage and cook until browned (about 5–7 minutes). Remove and set aside.

◾️Add the chicken to the same pot, season with 1 teaspoon Cajun seasoning, and cook until browned and cooked through. Remove and set aside with the sausage.

✅️2. Sauté the Vegetables:

◾️Melt 1 tablespoon of butter in the pot.

◾️Add onion, celery, bell pepper, and jalapeño. Sauté until softened, about 5 minutes.

◾️Stir in garlic, remaining 1 teaspoon Cajun seasoning, and cumin. Cook for 1–2 more minutes until fragrant.

✅️3. Build the Chili:

◾️Pour in chicken broth, add white beans and salsa verde. Stir to combine.

◾️Return the sausage and chicken to the pot.

◾️Bring to a simmer and cook uncovered for 15–20 minutes to let the flavors meld.

◾️Season with salt and pepper to taste.

✅️4. Make it Creamy:

🔹️Remove from heat.

🔹️Stir in sour cream and Parmesan cheese until fully incorporated and smooth.

✅️5. Serve:

🔹️Ladle chili into bowls.

🔹️Top with a squeeze of fresh lime juice and garnish with cilantro, parsley, or green onions as desired.