Name: Cajun White Chicken Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 2 Tbsp butter; 2 Tbsp all-purpose flour; 3 cups chicken broth; 1 cup half-and-half (or heavy cream); 3 cups cooked chopped chicken (rotisserie or shredded); 1 lb smoked or andouille sausage, sliced and browned; 2 (15-oz) cans red beans, rinsed and drained; 1 (11-oz) can white corn, drained; 2 (4-oz) cans chopped green chilies, undrained; 2 Tbsp dried minced onion flakes; ¼ tsp garlic powder; 2 tsp cumin; 1 tsp chili powder; 1½ Tbsp Cajun seasoning; 2 cups shredded pepper jack cheese

Description

This Cajun White Chicken Chili is a bold and creamy twist on classic white chili. Featuring tender chicken, smoky andouille sausage, and a blend of Cajun spices, this dish is perfect for weeknight dinners, game days, or meal prep.

Ingredients

Scale

2 Tbsp butter
2 Tbsp all-purpose flour
3 cups chicken broth
1 cup half-and-half (or heavy cream)
3 cups cooked chopped chicken (rotisserie or shredded)
1 lb smoked or andouille sausage, sliced and browned
2 (15-oz) cans red beans, rinsed and drained
1 (11-oz) can white corn, drained
2 (4-oz) cans chopped green chilies, undrained
2 Tbsp dried minced onion flakes
¼ tsp garlic powder
2 tsp cumin
1 tsp chili powder
1½ Tbsp Cajun seasoning
2 cups shredded pepper jack cheese

Instructions

Melt butter in a Dutch oven over medium heat. Stir in flour and cook for 2 minutes, whisking constantly to create a roux.
Slowly whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes until slightly thickened.
Add chicken, sausage, beans, corn, green chilies, and seasonings. Stir well to combine.
Simmer over low heat for 10-15 minutes, stirring occasionally.
Stir in shredded pepper jack cheese and let it melt completely.
Taste and adjust seasoning as needed. Serve hot with toppings like sour cream, jalapeños, or cilantro.

Notes

For a milder version: Use Monterey Jack cheese and mild Cajun seasoning.
For extra spice: Add cayenne pepper or hot sauce.
For a gluten-free option: Substitute flour with cornstarch to thicken the broth.
For a dairy-free version: Use coconut milk instead of half-and-half and omit the cheese.
To make in a slow cooker: Prepare the roux first, then add all ingredients to a slow cooker and cook on LOW for 4-6 hours.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Cajun

Nutrition

Serving Size: 1 ½ cups
Calories: 450
Sugar: 4g
Sodium: 950mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 10g
Carbohydrates: 30g
Fiber: 7g
Protein: 35g
Cholesterol: 85mg