Description
A spicy and flavorful Cajun twist on classic white chicken chili, this recipe combines tender chicken, andouille sausage, shrimp, and beans in a creamy broth seasoned with cajun spices.
Ingredients
Units
Scale
Main Ingredients:
- 3 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cubed
- 16 ounces andouille sausage, sliced
- 1 medium white onion, diced
- 4 medium celery ribs, sliced
- 1 medium green bell pepper, diced
- 1 medium jalapeno, minced
- 4 cloves garlic, minced
Seasonings:
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 3 tablespoons all-purpose flour
Other Ingredients:
- 4 cups chicken broth
- 2 (15 ounce cans) great northern beans, drained
- 1/2 pound raw shrimp, peeled, deveined, tails removed
- 1/2 cup heavy cream
Instructions
- Sear Meat: Heat olive oil in a large pot over medium-high heat. Add chicken and andouille sausage, cook until browned.
- Add Veggies: Stir in onion, celery, bell pepper, jalapeno, garlic, and seasonings. Cook until vegetables soften.
- Thicken: Sprinkle flour over the mixture, stir well, and cook for 2 minutes.
- Add Liquid: Pour in chicken broth, beans, and shrimp. Simmer for 20 minutes.
- Finish: Stir in heavy cream, simmer for another 5 minutes. Serve hot.
Notes
- You can adjust the spice level by increasing or decreasing the amount of cayenne pepper used.
- Feel free to add more vegetables like corn or carrots for extra flavor and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 120 mg