Cajun White Chicken Chili (Print Version)

Cajun-inspired white chicken chili with andouille sausage, shrimp, and creamy beans in a flavorful, hearty bowl.

# Ingredients:

→ Main Ingredients

01 - 3 tablespoons olive oil
02 - 1 pound boneless skinless chicken breast, cubed
03 - 16 ounces andouille sausage, sliced
04 - 1 medium white onion, diced
05 - 4 medium celery ribs, sliced
06 - 1 medium green bell pepper, diced
07 - 1 medium jalapeno, minced
08 - 4 cloves garlic, minced
09 - 2 teaspoons ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon chili powder
12 - 1 teaspoon cayenne pepper
13 - 3 tablespoons all-purpose flour
14 - 4 cups chicken broth
15 - 2 (15 ounce) cans great northern beans, drained
16 - 1/2 pound raw shrimp, peeled, deveined, tails removed
17 - 1/2 cup heavy cream

# Directions:

01 - Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
02 - Add diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
03 - Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly.
04 - Gradually pour in chicken broth while stirring. Add great northern beans. Bring the mixture to a simmer, then reduce the heat and let cook for 10 minutes.
05 - Stir in raw shrimp and heavy cream. Cook for an additional 2–3 minutes, or until the shrimp turn pink and are fully cooked. Serve hot.

# Notes:

01 - This chili can be served as a standalone meal or with toppings such as sour cream, shredded cheese, sliced or pickled jalapeños, diced avocado, chopped cilantro, and lime juice.