Description
A delightful twist on classic chili featuring tender chicken, smoky andouille sausage, and shrimp in a creamy broth with white beans.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup andouille sausage, sliced
- 1 cup shrimp, peeled and deveined
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 4 cups chicken broth
- 1 cup corn (frozen or fresh)
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Chopped cilantro (for garnish)
- Sour cream (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant—about 3-4 minutes.
- Add the chicken and andouille sausage, browning them on all sides for around 5-7 minutes.
- Stir in the white beans, chicken broth, corn, Cajun seasoning, salt, and black pepper. Bring to a boil.
- Once boiling, reduce heat to low and simmer for 20 minutes.
- Add the shrimp and cook for an additional 5 minutes until fully cooked.
- Serve hot, garnished with fresh cilantro and a dollop of sour cream.
Notes
For added flavor, consider browning the chicken and sausage longer. Don’t skip the garnishes—they balance the heat beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun