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This creamy Cajun white chicken chili is perfect when you want something hearty and packed with bold flavors but still comforting. It combines tender chicken, smoky sausage, and a rich cheesy broth to warm you up fast on busy weeknights or cozy weekends.
I first tossed this together on a chilly evening when I wanted something different than the usual tomato chili. It quickly became a favorite because it’s satisfying without being heavy and has that special kick from the Cajun spices.
Ingredients
- Butter: for a rich base and to help create a smooth roux without lumps
- All-purpose flour: to thicken the chili and give it a velvety texture
- Chicken broth: as a savory liquid foundation, pick low sodium if possible for control
- Half-and-half: adds creaminess without overpowering the flavors, fresh is best
- Cooked chopped chicken: delivers protein and tender bites throughout
- Smoked or andouille sausage: brings in smoky depth, look for quality sausage with good seasoning
- Red beans: add a hearty, earthy element—rinse them well to avoid excess sodium or starch
- White corn: offers sweetness and a nice textural contrast
- Chopped green chilies: provide gentle heat and a slight tang; choose diced for even distribution
- Dried minced onion flakes: build flavor with minimal prep—store in a cool dry place
- Garlic powder: enhances savory notes and ties the spices together
- Cumin and chili powder: create a warm spice backbone essential to chili dishes
- Cajun seasoning: injects the signature smoky, spicy Cajun flavor—adjust amount to taste
- Pepper jack cheese: melts into the broth for a creamy, slightly spicy finish—shred fresh for best melting
Instructions
- Build The Roux:
- Melt the butter in a Dutch oven over medium heat until it’s shimmering but not brown. Gradually stir in the flour and cook, stirring constantly for 2 full minutes to eliminate the raw flour taste. This makes a smooth thickening base and adds a subtle nuttiness.
- Add Liquids Carefully:
- Slowly whisk in the chicken broth followed by the half-and-half. Bring the mixture to a gentle boil while whisking to prevent lumps. Cook for about 2 minutes until it thickens enough to coat the back of a spoon. This creamy base will carry the chili’s flavors beautifully.
- Incorporate Proteins and Veggies:
- Add the chopped chicken, browned sausage, rinsed beans, corn, and green chilies to the pot. Sprinkle in the dried minced onions, garlic powder, cumin, chili powder, and Cajun seasoning. Stir everything to combine evenly so the spices infuse the chili.
- Simmer and Meld Flavors:
- Lower the heat and let everything cook together, stirring occasionally, for 10 to 15 minutes. This gives the spices time to bloom and the flavors to marry into a rich, satisfying chili.
- Finish With Cheese:
- Turn the heat to low and stir in the shredded pepper jack cheese until melted and smooth. This adds a creamy kick and rounds out the heat nicely. Serve immediately while warm and cozy.
One of my favorite ingredients is the smoked sausage which brings a smoky, savory depth that makes this chili stand out from the usual. I remember making this for a casual family gathering and seeing everyone go back for seconds without a single complaint. The cheese melting into the chili always gets a nod as the perfect finishing touch.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove or in the microwave stirring occasionally to keep the cheese from separating. This chili thickens as it cools so add a splash of broth or water if you need to loosen it up.
Ingredient Swaps
If you want to lighten the dish swap half-and-half for whole milk or a plant-based creamy milk alternative like oat milk. Use turkey sausage for a leaner profile or add more beans if you want it vegetarian (skip sausage and use smoked paprika for that smoky note). White beans are a great substitute for red beans if you want milder flavors.
Serving Ideas
Serve with tortilla chips for crunch or fresh cornbread to soak up every creamy bite. A dollop of sour cream or sliced avocado adds cool richness against the spice. For a bright pop add chopped fresh cilantro or green onions on top. A side salad with citrus vinaigrette complements the richness perfectly.
This chili is the perfect blend of comfort and spice, making it a quick go-to anytime you want something satisfying. Enjoy the warm flavors with family or friends for an easy meal everyone will love.
Frequently Asked Recipe Questions
- → What sausage works best in this dish?
Smoked or andouille sausage brings a rich, smoky flavor that complements the creamy base perfectly.
- → Can I adjust the spice level?
Yes, you can modify the amount of Cajun seasoning to match your preferred heat level.
- → What can I serve alongside this chili?
Tortilla chips, sour cream, or sliced avocado pair well, adding texture and cooling contrast.
- → How do I achieve the creamy texture?
The butter and flour form a roux that thickens the broth when combined with chicken broth and half-and-half.
- → Can this be made ahead of time?
Yes, letting the dish sit allows flavors to deepen; reheat gently and stir before serving.