Instructions:
1. Sauté the Meats:
◦ In a large Dutch oven over medium heat, add 1 tablespoon of oil. Sauté the sliced andouille sausage until browned, about 5-7 minutes. Remove and set aside.
◦ In the same pot, add the chicken pieces. Season with 1 teaspoon of Cajun seasoning and cook until browned and cooked through. Remove and set aside with the sausage.
2. Sauté the Vegetables:
◦ Melt 1 tablespoon of butter in the pot. Add the diced onion, celery, bell pepper, and jalapeño. Sauté until softened, about 5 minutes.
◦ Stir in the minced garlic, remaining 1 teaspoon of Cajun seasoning, and cumin. Cook for an additional 1-2 minutes until fragrant.
3. Build the Soup:
◦ Pour in the chicken broth and add the white beans and salsa verde. Stir to combine.
◦ Return the cooked sausage and chicken to the pot. Bring the mixture to a simmer and let it cook for 15-20 minutes to allow flavors to meld.
4. Add Creaminess:
◦ Remove the pot from heat. Stir in the sour cream and grated Parmesan cheese until fully incorporated, creating a creamy consistency.
5. Serve:
◦ Ladle the chili into bowls. Squeeze fresh lime juice over each serving and garnish with chopped cilantro or parsley and sliced green onions.
Details:
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 40 minutes
