Cajun White Chicken Chili
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I first made this Cajun white chicken chili on a cold weeknight when I needed something comforting with a little kick. It’s a creamy, slightly spicy stew built from a buttery roux, tender chicken, smoky sausage, red beans, corn, and pepper jack — a mash-up of Southern comfort and bold Cajun flavor. If you crave a hearty bowl that’s easy to make and feeds a crowd, this hits the spot. If you want more white-chicken-chili inspiration while you read, check out this take on the dish for comparison: https://quickhomemaderecipes.com/best-white-chicken-chili-recipe/.
Why you’ll love this dish
This chili balances creamy comfort and smoky, spicy notes without hours of simmering. It’s weeknight-friendly but hearty enough for game day or a casual dinner party. The smoked or andouille sausage gives the pot a deep, savory backbone while the red beans add texture and protein — so you get a full meal with minimal sides.
"This chili is rich, smoky, and just the kind of bowl I reach for when I want something that feels special but couldn’t be easier." — A satisfied home cook
Reasons to make it:
- Quick thick, creamy base thanks to a simple butter-and-flour roux and half-and-half.
- Uses pantry staples (canned beans, corn, chilies) so it’s budget-friendly.
- Flexible: swap proteins, adjust heat, or stretch it for leftovers.
- Kid-friendly with spice easily dialed up or down.
The cooking process explained
Step-by-step overview:
- Make a roux in a Dutch oven (butter + flour) to thicken the broth.
- Whisk in chicken broth and half-and-half, bring to a brief boil to activate the thickener.
- Brown sliced smoked or andouille sausage separately for extra caramelized flavor.
- Add shredded cooked chicken, rinsed red beans, corn, green chilies, and spices to the pot.
- Simmer 10–15 minutes to meld flavors and heat through.
- Stir in shredded pepper jack until melted and smooth.
This gives you a creamy, slightly spicy chili that’s ready in about 30–40 minutes total if your chicken is already cooked.
What you’ll need
Ingredient list (with notes and substitution ideas):
- 2 Tbsp butter
- 2 Tbsp all-purpose flour (for gluten-free use 1½–2 Tbsp cornstarch slurry instead)
- 3 cups chicken broth (low-sodium is fine)
- 1 cup half-and-half (substitute whole milk + a splash of cream for lighter)
- 3 cups cooked chopped chicken (rotisserie or leftover roasted chicken works best)
- 1 lb smoked or andouille sausage, sliced and browned (use chicken sausage for leaner)
- 2 (15-oz) cans red beans, rinsed and drained (kidney or pinto could work)
- 1 (11-oz) can white corn, drained (frozen corn is fine)
- 2 (4-oz) cans chopped green chilies, undrained (mild or hot to taste)
- 2 Tbsp dried minced onion flakes (or ½ cup finely chopped fresh onion, sautéed)
- ¼ tsp garlic powder (or 1–2 cloves fresh garlic, minced)
- 2 tsp cumin
- 1 tsp chili powder
- 1½ Tbsp Cajun seasoning (reduce if you want less heat)
- 2 cups shredded pepper jack cheese (swap for Monterey Jack + a pinch of cayenne)
Tip: If you want an extra creamy finish, reserve ½ cup of the cheese to stir in at the very end off the heat.
For a richer, longer-simmered flavor, see an alternate creamy version here: https://quickhomemaderecipes.com/creamy-cheesy-chicken-white-chili/.
How to prepare it
Directions — clear, short steps:
- Brown the sausage: In a large Dutch oven over medium-high heat, add sliced sausage and brown until caramelized, about 5–7 minutes. Remove and set aside.
- Make the roux: Reduce heat to medium. Add butter to the same pot. When melted, sprinkle in the flour and stir constantly for 2 minutes to cook the raw flour taste.
- Add liquids: Gradually whisk in the chicken broth, then whisk in the half-and-half. Bring to a boil and cook 2 minutes, stirring, until the mixture thickens slightly.
- Combine ingredients: Return browned sausage to the pot. Add chopped cooked chicken, rinsed red beans, drained corn, undrained chopped green chilies, dried onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning. Stir to combine.
- Simmer: Reduce heat to low and simmer 10–15 minutes, stirring occasionally to prevent sticking and to let flavors meld.
- Finish with cheese: Stir in shredded pepper jack until melted and smooth. Taste and adjust seasoning (salt, pepper, more Cajun if desired). Serve hot.
Make sure to stir frequently after adding the cheese to avoid clumping and to keep the chili velvety.
Best ways to enjoy it
Serving suggestions:
- Ladle into bowls and top with extra shredded pepper jack, chopped green onions, and a squeeze of lime for brightness.
- Serve with cornbread, crusty bread, or tortilla chips for dipping.
- For a Tex-Mex twist, spoon over baked potatoes or use as a filling for tortillas with avocado slices.
- Pair with a light salad or coleslaw to cut through the richness.
If you’re looking for a creamy serving style or topping ideas, this variation shows more ways to dress up white chicken chili: https://quickhomemaderecipes.com/creamy-white-chicken-chili-2/.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: Cool to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
- Freezer: Freeze in portioned, airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stovetop over low-medium heat, stirring often, until it reaches 165°F (74°C). If it’s too thick after refrigeration, stir in a splash of chicken broth or milk to loosen.
- Safety: Always reheat to an internal temperature of 165°F to ensure food safety. Don’t refreeze previously frozen leftovers unless fully thawed in the fridge and reheated.
Pro chef tips
Helpful cooking tips:
- Browning sausage separately develops deeper flavor. Don’t skip this step.
- Use a rotisserie chicken to save time — it adds real roast flavor with minimal effort.
- If you prefer a smoother texture, use an immersion blender to partially puree some of the beans before adding the cheese.
- To reduce oil splatter and burn risk, deglaze the pot with a splash of chicken broth after browning sausage and before making the roux.
- Taste as you go: canned beans and sausage add salt. Start with less salt and adjust after the cheese is in.
- For a gluten-free roux, whisk a cornstarch slurry (1–2 Tbsp cornstarch + cold water) into the simmering broth instead of flour.
Creative twists
Recipe variations to try:
- Spicier: Add diced jalapeño with the onions or a teaspoon of cayenne.
- Lighter: Use turkey or chicken sausage and low-fat half-and-half or milk.
- Vegetarian: Replace chicken and sausage with seitan or smoked tempeh and increase beans/veggies.
- Southwestern: Swap pepper jack for a blend of cheddar and smoked gouda; add a dash of smoked paprika.
- Slow-cooker: Make roux and add to slow cooker with remaining ingredients; cook on low 4 hours and stir in cheese at the end.
Your questions answered
Q: How long does this take to make from start to finish?
A: About 30–40 minutes if your chicken is already cooked. Brown sausage (7–10 min), make roux and liquids (5–7 min), then simmer with remaining ingredients 10–15 min.
Q: Can I use raw chicken?
A: Yes — if using raw chicken breasts or thighs, brown them first or add them cubed and simmer longer (about 20–25 minutes) until cooked through. Shredded rotisserie chicken is fastest.
Q: Can I make this dairy-free?
A: You can. Replace half-and-half with canned coconut milk (use light for a less coconut-forward taste) and use dairy-free cheese or omit cheese entirely. Note: flavor and creaminess will differ.
Q: Can I freeze the chili after adding cheese?
A: It’s better to freeze without the cheese. Add cheese when reheating to keep texture creamier. If already frozen with cheese, texture may be slightly grainy but still tasty.
Q: Is this safe for meal prep?
A: Yes. Portion into airtight containers and refrigerate for up to 4 days or freeze up to 3 months. Reheat thoroughly to 165°F.
Conclusion
If you enjoyed this version of Cajun white chicken chili, you might like comparing other takes on the recipe for additional inspiration: see this classic rendition on Plain Chicken: Cajun White Chicken Chili – Plain Chicken and this flavorful variant on Closet Cooking: Cajun White Chicken Chili – Closet Cooking.
Cajun White Chicken Chili
Ingredients
Method
- In a large Dutch oven over medium-high heat, add sliced sausage and brown until caramelized, about 5–7 minutes. Remove and set aside.
- Reduce heat to medium. Add butter to the same pot. When melted, sprinkle in flour and stir constantly for 2 minutes to cook the raw flour taste.
- Gradually whisk in the chicken broth, then whisk in the half-and-half. Bring to a boil and cook 2 minutes, stirring, until the mixture thickens slightly.
- Return browned sausage to the pot. Add chopped cooked chicken, rinsed red beans, drained corn, undrained chopped green chilies, dried onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning. Stir to combine.
- Reduce heat to low and simmer 10–15 minutes, stirring occasionally to prevent sticking and to let flavors meld.
- Stir in shredded pepper jack until melted and smooth. Taste and adjust seasoning (salt, pepper, more Cajun if desired). Serve hot.
