Cajun White Chicken Chili

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Step 1

1. Sauté the Meats:

Step 2

◦ In a large Dutch oven over medium heat, add 1 tablespoon of oil. Sauté the sliced andouille sausage until browned, about 5-7 minutes. Remove and set aside.

Step 3

◦ In the same pot, add the chicken pieces. Season with 1 teaspoon of Cajun seasoning and cook until browned and cooked through. Remove and set aside with the sausage.

Step 4

2. Sauté the Vegetables:

Step 5

◦ Melt 1 tablespoon of butter in the pot. Add the diced onion, celery, bell pepper, and jalapeño. Sauté until softened, about 5 minutes.

Step 6

◦ Stir in the minced garlic, remaining 1 teaspoon of Cajun seasoning, and cumin. Cook for an additional 1-2 minutes until fragrant.

Step 7

3. Build the Soup:

Step 8

◦ Pour in the chicken broth and add the white beans and salsa verde. Stir to combine.

Step 9

◦ Return the cooked sausage and chicken to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow flavors to meld.

Step 10

4. Add Creaminess:

Step 11

◦ Remove the pot from heat. Stir in the sour cream and grated Parmesan cheese until fully incorporated, creating a creamy consistency.

Step 12

5. Serve:

Step 13

◦ Ladle the chili into bowls. Squeeze fresh lime juice over each serving and garnish with chopped cilantro or parsley and sliced green onions.