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Cajun White Chicken Chili (Creamy 30-Minute Recipe)

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Craving a cozy bowl of chili with a spicy Southern kick? This Cajun white chicken chili blends tender chicken, smoky andouille sausage, creamy white beans, and sweet corn in a rich, flavorful broth packed with bold Cajun spices. Ready in just 25 minutes using your Instant Pot or stovetop, it serves 6 generously and hits all the right notes for busy weeknights or game day.

Ingredients

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  • 1.5 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 12 ounces andouille sausage, sliced into 1/4-inch rounds
  • 1 medium yellow onion, diced
  • 1 poblano pepper, diced (or green bell pepper for milder flavor)
  • 2 jalapeños, seeded and minced (use 1 for less heat)
  • 4 cloves garlic, minced
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra kick)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles, undrained
  • 1 cup frozen corn kernels
  • 1 cup salsa verde (mild or medium)
  • 1/2 cup sour cream or heavy cream
  • Juice of 1 lime
  • Salt and black pepper, to taste

Instructions

  1. 1. Set your Instant Pot to sauté mode on high. Add the sliced andouille sausage and cook for 2-3 minutes until browned and it releases its oils. Remove sausage to a plate if it browns too quickly.
  2. 2. In the same pot, add the diced onion, poblano, jalapeños, and garlic. Sauté for 3-4 minutes until softened and fragrant.
  3. 3. Stir in the chicken pieces, Cajun seasoning, cumin, chili powder, smoked paprika, and cayenne. Cook for 2 minutes to coat everything in spices.
  4. 4. Pour in the chicken broth, scraping up any browned bits from the bottom. Add the beans, green chiles, corn, and salsa verde. Stir well.
  5. 5. Cancel sauté mode. Secure the lid, set to sealing, and pressure cook on high for 8 minutes. It will take about 10 minutes to come to pressure.
  6. 6. Quick release the pressure. Stir in the sour cream, lime juice, and reserved sausage (if removed). Taste and adjust salt, pepper, or heat. If you want it thicker, mash a few beans against the side of the pot or simmer on sauté for 2-3 minutes.

Notes

  • Stovetop Instructions: In a large Dutch oven over medium-high heat, brown the andouille sausage for 2-3 minutes. Remove to a plate. Add onion, poblano, jalapeños, and garlic to the pot. Sauté 4-5 minutes until soft. Add chicken and spices. Cook 3 minutes. Stir in broth, beans, chiles, corn, and salsa verde. Bring to a boil, then reduce to a simmer. Cover and cook 15-20 minutes until chicken is tender. Shred chicken if using breasts. Stir in sour cream, lime, and sausage. Simmer 2 minutes to thicken.
  • Slow Cooker Option: After browning sausage, veggies, and chicken, transfer everything to a 6-quart slow cooker with remaining ingredients except cream and lime. Cook on low 4-6 hours or high 2-3 hours. Finish with cream and lime.
  • Tips: Dial down the heat by skipping cayenne and using bell pepper instead of poblano. For seafood lovers, stir in 1/2 pound peeled shrimp during the last 3 minutes of cooking. Thicker chili? Blend 1 cup of the beans with broth before adding.

Nutrition

Find it online: https://yummyyrecipe.com/cajun-white-chicken-chili-creamy-30-minute-recipe/