Grammy's Kitchen · White Chicken Chili · Cajun White Chicken Chili
One of 116 white chicken chili recipes we measured
It ranks #5 of 116 for sauce body among the white chicken chili recipes we compared. 15 cooks on thestayathomechef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.
| this recipe | typical | |
|---|---|---|
| liquid | 69% | 48% |
| fat | 3% | 1% |
| aromatics | 10% | 10% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 18% | 9% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 40 g | 3 tablespoons olive oil |
| 454 g | 1 pound boneless skinless chicken breast (cubed) |
| 454 g | 16 ounces andouille sausage (sliced) |
| 150 g | 1 medium white onion (diced) |
| 160 g | 4 medium celery ribs (sliced) |
| 120 g | 1 medium green bell pepper (diced) |
| 15 g | 1 medium jalapeno (minced) |
| 12 g | 4 cloves minced garlic |
| 4 g | 2 teaspoons ground cumin |
| 2 g | 1 teaspoon smoked paprika |
| 3 g | 1 teaspoon chili powder |
| 2 g | 1 teaspoon cayenne pepper |
| 22 g | 3 tablespoons all-purpose flour |
| 960 g | 4 cups chicken broth |
| 425 g | 2 (15 ounce cans) great northern beans (drained) |
| 227 g | 1/2 pound raw shrimp (peeled, deveined, tails removed) |
| 119 g | 1/2 cup heavy cream |
Method: 5 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just got done chopping everything. I sliced my jelopenos thin. Left some seeds for heat. My oldest daughter and I love it spicy. BUT JUST STOCKED THE FREEZER!! I don’t have a lot of room. I have made chili many times. I have also made Texas chili many times.” — a cook
“All of my boys loved this Cajun white chili. I’m getting rave reviews from them. We don’t like very spicy food so I omitted the jalapeño pepper and cut the cayenne down to 1/4 teaspoon. It still had a very mild kick to it. Thanks for another tasty recipe, Rach” — a cook, 5★