Description
A warm and hearty meal combining Cajun flavors with tender chicken, smoked sausage, and creamy elements, perfect for chilly evenings.
Ingredients
- 2 tablespoons oil (any cooking oil or butter)
- 1 pound smoked poultry sausage (or kielbasa)
- 1 pound boneless skinless chicken breasts/thighs (or shredded rotisserie chicken)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon butter (for sautéing vegetables)
- 1 medium onion (yellow or sweet)
- 2 stalks celery
- 1 medium bell pepper (any color)
- 1 medium jalapeño (adjust for spice level)
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 4 cups chicken broth (low-sodium recommended)
- 2 cups white beans (or kidney beans)
- 1 cup salsa verde (for tanginess)
- 1 cup sour cream/crema/heavy cream/cream cheese (for desired creaminess)
- 1/2 cup grated parmesan
- 2 tablespoons lime juice (optional, but recommended)
- 1/4 cup cilantro/parsley (for garnish)
- 2 stalks green onions (optional, for garnish)
- To taste salt and pepper (for seasoning)
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat.
- Add the smoked poultry sausage and sauté until lightly browned, about 4-5 minutes.
- Remove the sausage from the pot and set it aside.
- Melt 1 tablespoon of butter in the same pot, then add the chopped onion, celery, bell pepper, and jalapeño. Sauté until the vegetables soften, around 5-7 minutes.
- Stir in the minced garlic, ground cumin, and Cajun seasoning. Cook for an additional minute until fragrant.
- Add the chicken pieces into the pot, then pour in the chicken broth. Bring to a gentle simmer.
- Once the chicken is cooked through, remove it from the pot, shred it, and return it to the pot.
- Stir in the white beans, salsa verde, sour cream, and grated parmesan.
- Mix until everything is well combined and heated through. Adjust the seasoning with salt and pepper to taste.
- Finish with fresh lime juice and stir well.
- Serve hot, garnished with cilantro, parsley, and green onions.
Notes
For a milder dish, deseed the jalapeño or reduce the amount of Cajun seasoning. Leftover chili keeps well in the fridge for a few days and tastes even better the next day.
