Cajun White Chicken Chili with Lime Crema
I’ve always had a soft spot for white chicken chili. There’s something so comforting about its creamy, savory flavor, especially on a chilly day. Unlike traditional chili, the white version brings a lighter, yet equally satisfying, twist with tender chicken, white beans, and a medley of warming spices. It’s the perfect blend of creaminess and heat, and it has a way of warming you from the inside out.
Growing up, I was surrounded by the more familiar red chili, but the first time I tried white chicken chili, I was hooked. It became one of my go-to whenever I wanted a cozy meal that was still packed with flavor. Over the years, I’ve enjoyed experimenting with different variations, from adding extra veggies to adjusting the spice level. Whether I’m making it for a family gathering or just a quiet night at home, I always find myself coming back to this dish.
What I love most about white chicken chili is how versatile it can be. You can keep it mild for those who prefer a gentle warmth, or kick it up a notch with some extra spices for a bolder flavor. Topping it off with some crispy tortilla strips, fresh cilantro, and a dollop of lime crema takes it to another level! For me, white chicken chili isn’t just a meal—it’s a reminder of how food can be both comforting and exciting at the same time.
The Ingredients
Chicken Thighs
Chicken Thighs are to me, the best part of the chicken. They’re flavorful, versatile and hard to dry out! I use boneless, skinless thighs for this recipe. They are much more convenient. Just trim off some of the extra fat and check for any remaining bone shards or cartilage.
Andouille Sausage
Andouille sausage is a smoked pork sausage known for its bold, spicy flavor and distinctive smoky aroma. Originating from France, it was made popular in Cajun and Creole cuisines in Louisiana. Made from coarsely ground pork, garlic, onions, and a variety of spices, andouille is typically double-smoked to intensify its flavor.
Brown Roux
A brown roux is a mixture of fat (typically butter) and flour cooked together over medium heat until it takes on a deep brown color and nutty aroma. I know when it’s done because the smell reminds me of burnt popcorn! Its used as a thickening agent in dishes like gumbo and étouffée, providing a rich flavor with a slightly toasted taste. Cooking it for a longer time gives it the distinct brown color, but it loses some of its thickening power compared to lighter roux.
Cajun “Holy” Trinity
Consisting of onions, green bell peppers and celery, this is the foundation of most creole cooking. For this recipe though, we swap the green bell peppers for hatch chiles. Hatch chiles are a super seasonal ingredient from Hatch Valley in New Mexico, and are only available late summer into early fall. I love to use them in this chili because they provide a great spicy, earthy and smoky flavor that compliments well to the other spices. If you cant find hatch chiles, poblano peppers are a good substitute!
Garlic
Garlic is a great compliment to Cajuns holy trinity. It also plays well with andouille sausage, which has a lot of garlic in it. Jarred garlic catches a bad rep, but its not bad! I use it a lot where you’re looking for the garlic flavor, like in soups, stews and braises, but you don’t need the bite of fresh garlic. This recipe uses jarred garlic, but if you want to use fresh, just use about half the amount.
Half & Half
This is already a heavy recipe. Using a base of etouffee, I decided to use half & half to lighten it up some over heavy cream.
Cajun Seasoning
Usually consisting of garlic powder, onion powder, cayenne pepper, chili powder, salt and black pepper. You can use your favorite Cajun seasoning here. I grew up with Tony Cacheres Creole Seasoning, so that’s what I use. I bump up the garlic powder, onion powder and add cumin and paprika for this chili. Cumin is actually what gives chili its signature flavor!
White Kidney Beans
Use whatever bean you’d like here, I just chose to use white kidney beans to keep the color palate similar.
Tabasco
This chili already has a warm little kick from the sausage and hatch chiles, but tabasco adds more than just spice. It helps add a little acid to cut through the richness.
Lime Juice
All food needs to have balance. This chili is rich, and lime juice provides the perfect amount of acid to help offset some of that richness.
Kosher Salt
Kosher salt in my opinion is the best salt to cook with. It is much easier to control your seasoning with, and because of the larger flakes, it sticks to proteins better. I will not tell you how much salt to add to your dishes. You have to taste your food as you go. Salt content is on a personal bases I believe.
Creamy Cajun Chicken Chili with Lime Crema
Equipment
- 1 6-QT Pot with Lid You'll want to use a heavy bottom stainless steel or cast iron dutch oven for this.
- 1 Cutting Board Please add a non-slip mat or wet paper towel underneath so the board doesn't slip on you!
- 1 Rubber Spatula
- 1 Whisk
- 5 Medium Size Bowl
- 1 Chefs Knife
Ingredients
- 3 lbs Boneless Skinless Chicken Thighs Cut into about 1 inch cubes
- 4 links Andouille Quarter the sausages lengthwise, then cut them into about half inch pieces
- 1 cup Unsalted Butter Cut into cubes
- 1 ¼ cup Flour
- 1 each Yellow Onion Cut into ½ x ½ inch squares
- 3-4 stalks Celery Cut into ½ x ½ inch squares
- 4 large Hatch Chili Seeds removed then cut into ½ x ½ inch squares
- 3 tbsp Minced Garlic
- 6 cups Chicken Stock
- 2 tbsp Chicken Base
- 3 cups Half & Half
- 1 tbsp Cajun Seasoning
- 3 tbsp Cumin
- 2 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 15 oz can White Kidney Beans
- 4-5 dashes Tabasco
- 1 cup Sour Cream
- 3 each Whole Limes
- 2 8 inch Flour Tortilla
- 1 bunch Cilantro
- 1 bunch Green Onion
Instructions
For the Chili
- Add andouille to cold pan with a little bit of a neutral oil, place over medium heat and cook until fully cooked and all the fat has rendered out. Remove from pan but leave all the fat behind!
- Add diced chicken, season with salt, saute in the andouille fat until chicken has taken on some color and is mostly cooked. Remove and set aside with the cooked andouille.
- Next we're going to add out butter in and let this melt all the way. Once butter is fully melted, were going to add our flour and make a roux.
- We are going to cook the roux out until it reaches what is called a brown roux. This must be stirred constantly so it does not burn. As the roux cooks, it is going to get darker and thinner. Don't worry this is normal! You'll know when the roux is done because the color will resemble a dark peanut butter and have a rich, nutty aroma. Kind of like burnt popcorn! This will take about 15 minutes.
- Add your onion, celery, peppers and garlic. Continue to stir and let these sweat out for about 2 minutes.
- Add your spices, let toast for about 30 seconds to a minute.
- Gently pour in your chicken stock, stirring to incorporate fully. Allow to come up to a simmer. The roux will begin to thicken the chili now. Lower heat down to low, and add the chicken base, chicken and chorizo back into the pot.
- Allow this to cook for about a half an hour so all the flavors develop. Make sure to stir frequently so it doesn't scorch on the bottom!
- Add in your half & half and beans now. Return to a simmer.
- Add Lime Juice from 1 lime, a couple dashes of tabasco and check your salt. This is ready to serve now.
Lime Crema
- Take your Sour Cream, Lime Juice from 2 limes, Lime Zest from 1 lime and add to a bowl. Whisk vigorously until well combined.
Crispy Tortilla Strips
- Preheat your fryer to 350℉. If you don't have a fryer, use a medium sized pot filled about halfway with a high temperature oil. Heat over medium high heat until about 350℉. Place tortilla strips in and fry until crispy. Remove from oil and season immediately with salt.
Scallions and Cilantro
- Slice scallions on a hard bias and pick some cilantro leaves.
Time to Serve!
- Ladle some of the chili into a bowl, place a dollop of the lime crema on top, add some crispy tortilla strips, scallions and some sprigs of cilantro.