Cajun White Chicken Chili
A spicy and creamy chili perfect for cozy nights.
Ingredients
Main Ingredients
- 3 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cubed
- 16 ounce andouille sausage, sliced
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeno, minced
- 4 clove garlic, minced
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoon all-purpose flour
- 4 cup chicken broth
- 2 15 ounce cans great northern beans, drained
- 0.5 pound raw shrimp, peeled, deveined, tails removed
- 0.5 cup heavy cream
Instructions
- In a large pot over medium-high heat, heat 3 tablespoons of olive oil. Add the cubed chicken and sliced andouille sausage. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the 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.
- Stir in minced garlic, ground cumin, smoked paprika, chili powder, cayenne pepper, and all-purpose flour. Cook for 1 to 2 minutes, stirring constantly to prevent burning.
- Gradually pour in the chicken broth while stirring. Add the great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes.
- Stir in raw shrimp and heavy cream. Cook for an additional 2-3 minutes until the shrimp turn pink and are fully cooked. Serve hot.
Notes
For extra heat, increase the amount of cayenne pepper or add hot sauce to taste.