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–+ servings

Cajun White Chicken Chili

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A creamy, slightly spicy stew combining Southern comfort and bold Cajun flavor, this chili is hearty enough for any gathering and quick enough for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour substitute with cornstarch slurry for gluten-free
  • 3 cups chicken broth low-sodium is fine
  • 1 cup half-and-half substitute with whole milk + splash of cream for lighter version
Protein and Beans
  • 3 cups cooked chopped chicken rotisserie or leftover roasted chicken works best
  • 1 lb smoked or andouille sausage, sliced use chicken sausage for leaner option
  • 2 cans red beans, rinsed and drained (15 oz each) kidney or pinto could work
  • 1 can white corn, drained (11 oz) frozen corn is fine
  • 2 cans chopped green chilies, undrained (4 oz each) use mild or hot to taste
Spices and Seasonings
  • 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
Cheese
  • 2 cups shredded pepper jack cheese swap for Monterey Jack + a pinch of cayenne

Method
 

Preparation
  1. In a large Dutch oven over medium-high heat, add sliced sausage and brown until caramelized, about 5–7 minutes. Remove and set aside.
  2. 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.
  3. 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.
  4. 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.
Cooking
  1. Reduce heat to low and simmer 10–15 minutes, stirring occasionally to prevent sticking and to let flavors meld.
  2. Stir in shredded pepper jack until melted and smooth. Taste and adjust seasoning (salt, pepper, more Cajun if desired). Serve hot.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 8gSugar: 3g

Notes

For an extra creamy finish, reserve ½ cup of cheese to stir in at the very end off the heat. Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for up to 3 months.
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