Cold weather has a way of demanding comfort with a little attitude, and Cajun White Chicken Chili shows up ready to deliver. This is the kind of bowl that keeps you warm without putting you to sleep afterward. It’s bold enough to feel exciting but familiar enough to crave again tomorrow. The best part is how it fits right into busy weeks when you want something hearty without babysitting the stove. Honestly, this is the kind of winter staple that earns repeat status fast.
Get the Recipe: Cajun White Chicken Chili
Why You’ll love This Recipe?
I love it because it hits that sweet spot between cozy and crave-worthy without feeling heavy. It works just as well for a quiet night as it does for feeding a crowd. Even better, it reheats like a champ, which means lunch the next day is already handled. That kind of reliability wins every time.
Cajun White Chicken Chili – Ingredients
Cooking oil – Use a neutral oil like vegetable or avocado oil so it doesn’t overpower the flavors.
Andouille sausage or smoked turkey sausage – Andouille brings heat and smokiness, while turkey sausage is a lighter option.
Cooked shredded chicken – Rotisserie or leftover chicken works well and saves time. White beans – Add creaminess and balance the spice level. Red kidney beans -Provide color, texture, and make the chili more filling.
Lime juice – Brightens the chili and balances the richness.
Plain nonfat Greek yogurt – Adds creaminess and tang without using heavy cream.
How to Make Cajun White Chicken Chili
This Cajun White Chicken Chili is easy to make and comes together in one pot with bold flavor and minimal prep.
Brown the Sausage
Heat oil in a large pot over medium heat. Add the diced andouille or smoked turkey sausage and cook for about 5 minutes, stirring occasionally, until browned and slightly crispy. Remove from the pot and set aside.
Sauté the Vegetables & Bloom the Spices
In the same pot, add the onion, celery, and green bell pepper. Cook for 5–6 minutes until softened. Stir in the garlic, Cajun seasoning, smoked paprika, cayenne pepper (if using), and cornstarch. Cook for 2 minutes, stirring constantly, until the vegetables are well coated and fragrant.
Build the Chili & Simmer
Gradually pour in the chicken broth, stirring continuously to fully dissolve the cornstarch. Add the shredded chicken, white beans, kidney beans, and reserved sausage. Reduce heat to low, cover, and simmer for 15–20 minutes until the chili thickens and the flavors meld. Season with salt and pepper to taste.
Finish & Serve
Remove from heat and stir in the lime juice and Greek yogurt, mixing gently to keep the chili smooth. Let rest for a few minutes, then serve hot with chopped cilantro, lime wedges, and shredded cheese if desired.
Tips & Tricks for Cajun White Chicken Chili
- Cajun seasoning matters: Use a good store-bought blend or make your own with paprika, salt, garlic powder, onion powder, black pepper, cayenne, oregano, and thyme.
- Sausage choice: Andouille adds bold flavor, but smoked turkey sausage is a lighter option that keeps Weight Watchers points in check.
- Boost the smoky flavor: Char jalapeños or green peppers over a gas flame or in the oven, then pair with smoked paprika. Liquid smoke works in a pinch.
- Make it creamy: Stir in a tablespoon of cornstarch while sautéing the veggies; add yogurt at the very end so it doesn’t curdle.
- Serving ideas: Rice is traditional but optional—finish with lime, fresh cilantro, or a little cheese for plenty of flavor.
