Cajun Chicken & Sausage Chili

 Ingredients

• 2 tablespoons canola or olive oil

• 1 pound boneless, skinless chicken breast or thighs

• 1 pound andouille sausage, diced

• 2 Tbs Cajun Spice Blend (recipe below)

• 1 tablespoon butter

• 1 yellow onion, diced

• 1 cup celery, diced

• 2 bell peppers, diced

• 4 cups chicken broth

• 2 15-ounce cans white beans, drained 
  

• ½ cup mild salsa verde (the green stuff)

• 1 can cream of chicken soup

• 1/2 cup heavy cream or half and half

Cajun Spice Blend

• 3 tablespoons cajun seasoning*
• 2 tablespoons smoked paprika
• 2 teaspoons thyme
• 2 teaspoons oregano
• 1 teaspoon salt & pepper, more to taste

*I like to use mild, generic cajun seasoning (I used Target brand) for this recipe. If you use Tony Chaceres or Slap Yo Mama, etc. it will be too spicy for most people. You can also look up a recipe to make your own, and use that. 

Directions

1. Add chicken broth, chicken, andouille sausage, white beans, cream of chicken soup, and salsa verde into the pot. Let simmer over medium-low heat for 15-20 minutes. Remove the chicken and shred, then return to the pot. Turn off the heat.
2. In a large pot, add oil and heat over medium heat. Transfer chicken into the pot and generously coat with 2-3 tablespoons of 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. 
3. In the same pot, add andouille sausage and brown. Set aside. Remove all but 2 tablespoons of grease from the pot.
4. In the same pot, add butter and allow to melt over medium heat. Add onion, bell pepper,  celery and cook until vegetables begin to soften, about 7-10 minutes.  Add garlic and remaining spice blend, cook until fragrant, 1-2 minutes.
5. Add the 1/2 cup of heavy cream or half and half, stir. 
6. Ladle chili into bowls. Top with a dollop of sour cream and garnish with green onions, cilantro, and a lime wedge, if desired.