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Cajun White Chicken Chili Recipe
Ash Tyrrell

Cajun White Chicken Chili Recipe

I recently made this Cajun White Chicken Chili, and honestly, it turned out better than I expected. The creamy texture combined with bold Cajun spices gave it such a comforting yet exciting flavor. I love how quick it comes together, especially on busy days when I still want something hearty
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Total Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter – helps create a smooth rich base for the chili
  • 2 tablespoons all-purpose flour – thickens the broth perfectly
  • 3 cups chicken broth – use low-sodium for better control of salt
  • 1 cup half-and-half – adds creaminess without being too heavy
  • 3 cups cooked chopped chicken – rotisserie chicken works best for convenience
  • 1 lb andouille or smoked sausage sliced – adds smoky Cajun flavor
  • 2 cans 15 oz each red beans, rinsed and drained – gives body and protein
  • 1 can 11 oz corn, drained – adds sweetness and texture
  • 2 cans 4 oz each chopped green chilies – mild heat and depth
  • 2 tablespoons dried minced onion – enhances savory flavor
  • ¼ teaspoon garlic powder – subtle garlic taste
  • 2 teaspoons cumin – adds warmth and earthy notes
  • 1 teaspoon chili powder – balances spice and flavor
  • 1½ tablespoons Cajun seasoning – the star ingredient for bold taste
  • 2 cups shredded pepper jack cheese – melts beautifully for creamy spice

Method
 

  1. Start by melting butter in a large pot over medium heat. Stir in flour and cook for about two minutes until it forms a smooth paste. Slowly whisk in chicken broth and half-and-half to avoid lumps. Let it boil gently until the mixture thickens slightly.
  2. Now add the cooked chicken and sliced sausage into the pot. Toss in beans, corn, and green chilies to build texture and flavor. These ingredients make the chili hearty and satisfying. Stir everything well to combine evenly.
  3. Sprinkle in cumin, chili powder, garlic powder, onion flakes, and Cajun seasoning. These spices create that signature bold and smoky taste. Mix thoroughly so the flavors distribute evenly throughout the chili. Adjust seasoning based on your spice preference.
  4. Bring the chili to a gentle boil, then reduce heat to low. Let it simmer for 10–15 minutes, stirring occasionally. This step allows all flavors to blend beautifully. You’ll notice the chili becoming thicker and more aromatic.
  5. Finally, stir in shredded pepper jack cheese until melted and creamy. This gives the chili a rich, slightly spicy finish. Taste and adjust seasoning if needed. Serve hot for the best experience.

Notes

  • I always use rotisserie chicken because it saves time and adds flavor
  • Freshly grated cheese melts smoother than pre-shredded cheese
  • I let the chili sit for 5–10 minutes before serving for better flavor
  • Adding a squeeze of lime at the end brightens the taste
  • If it gets too thick, I just add a little extra broth