Cajun Chicken Chili
Cajun Chicken Chili
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Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast or thighs
-
3 tablespoons Morton & Bassett Cajun Spice Blend
- 1 tablespoon butter
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 2 bell peppers, diced
- 1 jalapeño, diced
- 4 garlic cloves, diced
- 4 cups chicken broth
- 1 pound andouille sausage, sliced
- 2 15-ounce cans white beans
- ½ cup salsa verde
- ¼ cup Parmesan, shredded
- ½ cup sour cream
- 1 lime, wedged
- ⅓ cup cilantro, chopped
- 2-3 green onions, chopped
Directions
In a large pot, add oil and heat over medium heat. Transfer chicken into the pot and generously coat with 2 tablespoons of M&B Cajun Spice Blend. Cook the chicken over medium heat for 7-10 minutes, flipping halfway, until golden brown. Remove from the pot and set aside.
In the same pot, add butter and allow to melt over medium heat. Add onion, bell pepper, jalapeño, celery, and 1 tablespoon M&B Cajun Spice Blend. Cook until vegetables begin to soften, about 7-10 minutes, then add garlic and cook until fragrant.
Add chicken broth, andouille sausage, white beans, chicken, and salsa verde into the pot. Let gently simmer over medium-low heat for 15-20 minutes. Remove the chicken and shred, then return to the pot. Turn off the heat.
Grate Parmigiano Reggiano directly into the pot. Ladle chili into bowls. Top with a dollop of sour cream and garnish with green onions, cilantro, and a lime wedge.