Cajun White Chicken Chili

By The Stay At Home Chef

Ingredients

3 tablespoons olive oil
1 pound boneless skinless chicken breasts (cubed)
16 ounces andouille sausage (sliced)
1 medium white onion (diced)
4 medium celery ribs (sliced)
1 medium green bell pepper (diced)
1 medium jalapeno (minced)
4 cloves minced garlic
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon cayenne pepper
3 tablespoons all-purpose flour
4 cups chicken broth
2 (15 ounce cans) great northern beans (drained)
1/2 pound raw shrimp (peeled, deveined, tails removed)
1/2 cup heavy cream

Prep Time15mins
Cook Time25mins
Servings8

Instructions

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the cubed chicken and sliced andouille sausage. Cook, stirring occasionally, until the chicken is browned and cooked through, about 57 minutes.

Add the diced onion, sliced celery, diced bell pepper, and minced jalapeño to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.

Stir in 4 cloves minced garlic, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, and 3 tablespoons all-purpose flour. Cook for 1 to 2 minutes, stirring constantly.

Gradually pour in 4 cups chicken broth while stirring. Add 2 (15 ounce cans) great northern beans. Bring the mixture to a simmer, then reduce the heat and let it cook for 10 minutes.

Stir in 1/2 pound raw shrimp and 1/2 cup heavy cream. Cook for an additional 23 minutes, or until the shrimp turn pink and are fully cooked. Serve hot.