Cajun White Chicken Chili

A bold and comforting take on classic white chicken chili, infused with Cajun flavors and creamy undertones. This robust dish combines spiced sausage, tender chicken, hearty beans, and zesty chilies, simmered together to deliver a fiery yet creamy delight. Quick to prepare and immensely satisfying, it's ideal for busy weeknights or casual gatherings.

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Prep Time 5

Cook Time 20

Total Time 25

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

Use rotisserie chicken or any pre-cooked chicken cut such as breasts or thighs. Cajun seasoning typically includes paprika, garlic powder, onion powder, salt, black pepper, cayenne, oregano, and thyme. Heavy cream may be used in place of half-and-half. For a lighter version, substitute turkey sausage. Optional additions include green bell peppers, diced onions, celery, or jalapeños. To make this dish gluten-free, use cornstarch instead of flour.
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.