Warm, bold, and full of flavor, Cajun White Chicken Chili delivers creamy comfort with a Southern kick. Smoky sausage and spicy Cajun seasoning give this cozy classic a thrilling twist.
This hearty one-pot wonder comes together in just 25 minutes, making it a weeknight hero. It’s rich, spicy, and satisfying—perfect for pairing with crusty cornbread or a crisp green salad.
What You’ll Need for This Cajun White Chicken Chili
- Cooked chicken – The base of the chili, tender and protein-packed. Rotisserie chicken makes this dish especially quick and easy.
- Smoked or andouille sausage – Adds smoky, bold Cajun character and a satisfying, meaty bite.
- Red beans – Creamy, earthy, and essential for rounding out the chili’s hearty texture.
- Cajun seasoning – Brings a fiery, peppery kick with layers of paprika, cayenne, and herbs for that unmistakable Louisiana flair.
- Corn and green chilies – Add sweetness and a touch of heat to balance out the richness.
- Cumin and chili powder – Boost the flavor profile with warm, smoky spice that enhances every bite.
- Pepper jack cheese – Melts into the chili for a creamy finish with just the right level of heat.
- Chicken broth and half-and-half – These create the creamy, savory base that brings everything together.
Let’s Make It! Quick & Cozy Cajun White Chicken Chili Instructions
Start by melting butter and stirring in flour to form a roux—this thickens the broth to creamy perfection. Gradually whisk in chicken broth and half-and-half, cooking until velvety and smooth.
Add the chicken, sausage, beans, corn, chilies, and all your spices. Simmer until the flavors meld and the cheese melts into the chili, creating a spicy, creamy bowl of bliss.
Cajun Tips & Tasty Variations
To make this chili your own, feel free to swap smoked sausage for turkey sausage to lighten it up without losing that savory edge. If you’re craving more texture and depth, toss in chopped celery, bell pepper, or jalapeños—just sauté them before adding.
Looking for extra creaminess? Substitute heavy cream for half-and-half. Want it gluten-free? Swap flour for cornstarch in the roux. And if you’re not a fan of spice, reduce the Cajun seasoning slightly or use a mild sausage.
For a slow cooker version, prepare the roux and base first, then pour it into the crockpot with the remaining ingredients. Let it warm slowly and infuse with flavor—perfect for busy days.
Keeping the Spice Alive: How to Store Cajun White Chicken Chili
This chili stores like a dream. Let it cool fully before transferring to an airtight container. Refrigerate for up to four days or freeze for up to three months.
To reheat, warm gently on the stovetop or microwave until hot, stirring occasionally to reincorporate the creamy broth. If frozen, thaw overnight in the fridge first for best results.
Cajun White Chicken Chili
Ingredients
- 2 15-ounce cans red beans, rinsed and drained
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1½ tablespoons Cajun seasoning
- 2 teaspoons ground cumin
- 2 cups shredded pepper jack cheese
- 1 11-ounce can white corn, drained
- ¼ teaspoon garlic powder
- 2 4-ounce cans chopped green chilies, undrained
- 1 teaspoon chili powder
- 2 tablespoons butter
- 1 pound andouille or smoked sausage sliced and browned
- 2 tablespoons dried minced onion flakes
- 3 cups cooked chopped chicken
- 3 cups chicken broth
Instructions
- Melt the butter in a Dutch oven over medium heat and blend in the flour, stirring continuously for two minutes to form a roux. Gradually whisk in the chicken broth and half-and-half until smooth. Bring to a gentle boil and allow it to thicken for approximately two minutes.
- Incorporate the chopped chicken, browned sausage, red beans, corn, green chilies, onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and pepper jack cheese into the thickened liquid. Let the mixture simmer for 10 to 15 minutes, stirring occasionally until the cheese melts and all ingredients are heated through.
Notes
To adapt for a slow cooker, thicken the broth and dairy mixture on the stovetop before transferring to the cooker with the rest of the ingredients. Raw chicken can be used if shredded after cooking. The chili freezes well; cool completely before storing in an airtight container or freezer bag. Reheat gently on the stovetop or in the microwave.
