Name: Cajun White Chicken Chili Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 2 Tbsp butter; 2 Tbsp all-purpose flour; 3 cups chicken broth; 1 cup half-and-half (can substitute heavy cream); 3 cups cooked chopped chicken (rotisserie or any cooked chicken breast, thighs, or tenderloins); 1 lb smoked or andouille sausage, sliced and browned (can use turkey sausage for a lower calorie option); 2 (15-oz) cans red beans, rinsed and drained; 1 (11-oz) can white corn, drained; 2 (4-oz) cans chopped green chilies, undrained; 2 Tbsp dried minced onion flakes; ¼ tsp garlic powder; 2 tsp cumin; 1 tsp chili powder; 1½ Tbsp Cajun seasoning (paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, thyme); 2 cups shredded pepper jack cheese

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Introduction

This Cajun White Chicken Chili is a creamy, spicy twist on traditional chili, combining tender chicken, smoky sausage, and a blend of bold Cajun seasonings. It’s cozy, flavorful, and perfect for a comforting meal any day of the week.

A shiny metal ladle filled with creamy stew is held above a pot with the same stew. The stew has three main layers: a smooth light brown creamy broth with small oil spots on the surface, tender white chicken pieces with a fibrous texture, and reddish-brown kidney beans scattered throughout. Small bits of green herbs are sprinkled on top for color contrast. The background shows part of the creamy stew filling a white pot on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Tbsp butter
2 Tbsp all-purpose flour
3 cups chicken broth
1 cup half-and-half
3 cups cooked chopped chicken
1 lb smoked or andouille sausage, sliced and browned
2 (15-oz) cans red beans, rinsed and drained
1 (11-oz) can white corn, drained
2 (4-oz) cans chopped green chilies, undrained
2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 tsp cumin
1 tsp chili powder
1½ Tbsp Cajun seasoning
2 cups shredded pepper jack cheese

Instructions

Step 1: In a Dutch oven, melt the butter over medium heat and stir in the flour. Cook for about 2 minutes, stirring constantly to form a roux.
Step 2: Gradually whisk in the chicken broth and half-and-half. Bring to a boil and cook for 2 minutes until the mixture thickens.
Step 3: Add the cooked chicken, browned sausage, red beans, white corn, chopped green chilies, dried onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning to the pot.
Step 4: Stir everything well and cook for an additional 10 to 15 minutes, stirring occasionally to let the flavors meld.
Step 5: Remove from heat and stir in the shredded pepper jack cheese until melted and smooth.
Step 6: Serve hot, garnished as desired with additional cheese, sour cream, or fresh herbs.

Tips & Variations

For a gluten-free version, substitute cornstarch for the all-purpose flour when thickening the chili.
You can use rotisserie chicken or any cooked chicken such as breasts, thighs, or tenderloins.
Try substituting heavy cream for half-and-half for an even richer chili.
Use turkey smoked sausage for a leaner, lower-calorie option.
Add diced green bell pepper, fresh onion, celery, or jalapeno for extra flavor and heat.
This chili can be made in a slow cooker: prepare the roux and thickened broth on the stove, then transfer to the slow cooker with the remaining ingredients and cook on low until heated through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. This chili also freezes well—cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a creamy chili soup in a white bowl, with three main layers visible: a base layer of thick orange broth with a smooth texture, a middle layer filled with red kidney beans and pieces of corn kernels scattered evenly, and a top layer of shredded cooked chicken and brownish ground meat chunks, all sprinkled with finely chopped green herbs. The dish looks rich and hearty, placed on a white marbled surface with some green leaves and a silver spoon blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Cajun seasoning?

Cajun seasoning is a spice blend commonly used in Cajun and Creole cooking, typically including paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme. It adds a smoky, spicy depth to dishes like this chili.

Can I make this chili in a slow cooker?

Yes! After making the roux and thickened broth on the stove, transfer the liquid to the slow cooker. Add the remaining ingredients and cook on low until warm. You can also use raw chicken breasts or thighs, shredding them in the chili before serving.