Cajun White Chicken Chili
A hearty and comforting chili that combines smoky Cajun flavors with shredded chicken, shrimp, and creamy white beans for a quick, one-pot meal.
Ingredients
Proteins
- 2 cups cooked shredded chicken leftover or rotisserie
- 1 cup chicken andouille sausage, sliced substitute turkey kielbasa or smoked beef sausage
- 1 cup shrimp, peeled and deveined medium, raw
Beans & Broth
- 1 can white beans, drained and rinsed cannellini or great northern
- 4 cups chicken broth use low-sodium if you’ll add salt later
Vegetables
- 1 onion, diced
- 2 cloves garlic, minced
Spices
- 2 teaspoons Cajun seasoning adjust to taste
- 1 teaspoon ground cumin
Other
- Chopped green onions and cilantro for garnish
Instructions
Preparation
- Heat 1–2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent (about 5–7 minutes).
- Add the minced garlic and cook for 30–60 seconds until fragrant—don’t let it burn.
- Push onions to the side and add the sliced chicken andouille sausage. Cook until the edges brown and render some fat, about 4–5 minutes. Stir everything together.
Cooking
- Add the shredded chicken, raw shrimp, rinsed white beans, chicken broth, Cajun seasoning, cumin, and a few grinds of black pepper. Stir to combine.
- Increase heat to bring the pot to a boil, then reduce to a gentle simmer.
- Let simmer for about 20 minutes so the flavors meld and shrimp cooks through. Shrimp will be opaque and firm when done.
Serving
- Taste and adjust seasoning with salt, pepper, additional Cajun seasoning.
- Serve hot in bowls and garnish with chopped green onions and cilantro.
Notes
If you prefer less shellfish texture after freezing, leave shrimp out and stir in cooked shrimp at the end when reheating. For a creamier chili, fold in 2–4 oz cream cheese or 1/2 cup heavy cream near the end. Serve with warm cornbread or crusty bread to sop up the broth.