Easy Cajun White Chicken Chili
A creamy, flavorful Cajun white chicken chili with sausage, beans, and spices. This hearty dish blends a rich roux base with pepper jack cheese for a comforting meal.
Equipment
- 1 large pot or Dutch oven for cooking chili
- 1 whisk for making roux and mixing
- 1 Slotted spoon to remove sausage
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup half-and-half room temperature
- 3 cups shredded or chopped cooked chicken 1/2-inch pieces
- 1 lb sausage sliced into 1/4-inch rounds
- 30 oz red beans drained and rinsed
- 11 oz corn
- 8 oz green chilies
- 2 tbsp onion flakes
- 1/4 tsp garlic powder
- 2 tsp ground cumin
- 1 1/2 tsp chili powder
- 2 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 2 cups freshly shredded pepper jack cheese
Instructions
- Brown the sliced sausage in a large pot over medium-high heat until golden and fat is rendered, about 5-7 minutes. Remove the sausage and leave 1 tablespoon of fat in the pot.
- Reduce heat to medium, add butter to the pot and melt it. Whisk in the flour to form a paste and cook for 2 minutes, stirring constantly.
- Slowly whisk in the chicken broth followed by the half-and-half, stirring continuously to avoid lumps. Increase heat to medium-high and cook until the mixture thickens, about 2-3 minutes.
- Add onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Cook for 1 minute to bloom the spices.
- Return the cooked sausage to the pot. Stir in the chicken, red beans, corn, and green chilies. Simmer over medium heat for 10-12 minutes, stirring occasionally.
- Remove from heat and stir in the shredded pepper jack cheese until melted and smooth. Adjust seasonings to taste and serve immediately.
Notes
- Use freshly shredded cheese for better melting and creaminess.
- Store leftovers covered in the refrigerator up to 3 days.
- Reheat gently to prevent cream breaking.
- For spicier chili, add diced jalapeños or increase Cajun seasoning.