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Cajun White Chicken Chili

Easy Cajun White Chicken Chili

Indulge in a bowl of this rich and creamy white chicken chili, packed with a bold Cajun kick. This one-pot wonder combines tender chicken, savory sausage, and a velvety pepper jack cheese sauce for an unforgettable meal. It's the perfect easy recipe for a cozy weeknight dinner that delivers maximum flavor with minimal effort.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 cup half-and-half (room temperature)
  • 3 cups chicken (shredded or cut into 1/2-inch pieces)
  • 1 lb sausage (sliced into 1/4-inch rounds)
  • 30 oz red beans (drained and rinsed well)
  • 11 oz corn
  • 8 oz green chilies (canned, diced)
  • 2 tbsp onion flakes
  • 1/4 tsp garlic powder
  • 2 tsp cumin
  • 1 1/2 tsp chili powder
  • 2 tbsp cajun seasoning
  • 1/2 tsp smoked paprika
  • 2 cups pepper jack cheese (freshly shredded)

Equipment

  • Large pot or Dutch oven

Method
 

  1. Create a roux by melting butter in a large pot over medium heat, then whisking in the flour. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  2. Gradually whisk in the chicken broth to ensure a lump-free base. Once smooth, slowly stream in the room temperature half-and-half until fully incorporated.
  3. Incorporate the shredded chicken, sausage rounds, drained red beans, corn, and diced green chilies.
  4. Season the chili by adding the onion flakes, garlic powder, cumin, chili powder, cajun seasoning, and smoked paprika, stirring well.
  5. Bring the mixture to a gentle simmer before reducing the heat to low. Let it cook for 20-30 minutes, stirring occasionally, to let the flavors meld.
  6. Remove the pot from the heat and mix in the shredded pepper jack cheese until it's melted and the chili is creamy. Serve hot and enjoy.

Notes

  • Chef's Secret: For the creamiest sauce, let your half-and-half sit on the counter for 20-30 minutes to reach room temperature before adding it to the hot pot. This simple step prevents the dairy from curdling. Pro Tip: If your chili is thinner than you'd like, let it simmer uncovered for a bit longer to naturally reduce. Alternatively, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it in for a quick fix. Make It Yours: Feel free to swap the red beans for Great Northern or cannellini beans for a more classic white chili look.