Cajun White Chicken Chili Recipe 

Ingredients:

1 tablespoon oil
1 pound andouille sausage, sliced or diced
1 pound boneless and skinless chicken breasts or thighs
1 teaspoon Cajun seasoning
1 tablespoon butter
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
1 jalapeño pepper, finely diced (optional for heat)
4 cloves garlic, chopped
1 teaspoon ground cumin
1 tablespoon Cajun seasoning
4 cups chicken broth
2 (14.5 ounce) cans white beans, rinsed and drained
1/2 cup salsa verde
1/2 cup sour cream (or crema, heavy cream, or 4 ounces cream cheese)
1/4 cup Parmigiano Reggiano (Parmesan cheese) or cotija, grated
1 tablespoon lime juice (optional)
2 tablespoons cilantro or parsley, chopped (optional)
2 green onions, thinly sliced (optional)
Salt and pepper to taste
Instructions:

Cook the Sausage:
In a large pot, heat the oil over medium heat. Add the andouille sausage and cook until browned. Remove and set aside.
Sauté the Chicken:
In the same pot, add the chicken and season with 1 teaspoon of Cajun seasoning. Cook until browned on both sides. Remove and set aside.
Sauté the Vegetables:
Add the butter to the pot. Sauté the onion, celery, bell pepper, and jalapeño until softened, about 5-7 minutes. Stir in the garlic, ground cumin, and 1 tablespoon of Cajun seasoning, cooking for an additional minute.
Combine Ingredients:
Return the sausage and chicken to the pot. Pour in the chicken broth, white beans, and salsa verde. Bring to a simmer and cook for about 20 minutes, allowing the flavors to meld.
Finish the Chili:
Stir in the sour cream (or your choice of cream), grated cheese, and lime juice (if using). Season with salt and pepper to taste.
Serve:
Ladle the chili into bowls and garnish with chopped cilantro or parsley, sliced green onions, and additional cheese if desired. Enjoy this hearty and spicy dish!