Description
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
Scale
- 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. 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. In the same pot, add the diced onion, poblano, jalapeños, and garlic. Sauté for 3-4 minutes until softened and fragrant.
- 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. 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. 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. 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.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Chili,Soups
- Method: Instant Pot,Stovetop
- Cuisine: Cajun,American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 950
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 8
- Protein: 35
- Cholesterol: 110