Name: Easy Cajun White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cajun
Ingredients: 3 tbsp unsalted butter (Kerrygold preferred); 3 tbsp all-purpose flour (King Arthur recommended); 3 cups chicken broth; 1 cup half-and-half (room temperature, about 70°F); 3 cups cooked chicken (shredded or cut into 1/2-inch pieces); 1 lb sausage (sliced into 1/4-inch rounds); 30 oz red beans (drained and rinsed well); 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 (Slap Ya Mama is recommended); 1/2 tsp smoked paprika; 2 cups pepper jack cheese (freshly shredded)

Ingredients

3 tbsp butter (unsalted, such as Kerrygold)

3 tbsp all-purpose flour (King Arthur recommended)

3 cups chicken broth

1 cup half-and-half (room temperature, about 70°F)

3 cups chicken (shredded or cut into 1/2-inch pieces)

1 lb sausage (sliced into 1/4-inch rounds)

30 oz red beans (drained and rinsed well)

11 oz corn

8 oz green chilies

2 tbsp onion flakes

1/4 tsp garlic powder

2 tsp cumin

1 1/2 tsp chili powder

2 tbsp Cajun seasoning (such as Slap Ya Mama)

1/2 tsp smoked paprika

2 cups pepper jack cheese (freshly shredded)

Instructions

Step 1: In a large pot or Dutch oven over medium-high heat, brown the sliced sausage until golden and some fat is rendered, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.

Step 2: Reduce heat to medium and add the butter to the pot. Once melted, whisk in the flour to form a paste and cook for 2 minutes, stirring constantly until fragrant and toasty.

Step 3: Slowly whisk in the chicken broth to avoid lumps, then gradually add the room-temperature half-and-half while stirring constantly. Bring to a gentle boil over medium-high heat, stirring frequently, until thickened, about 2-3 minutes.

Step 4: Reduce heat to medium and stir in onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Cook for 1 minute to bloom the spices.

Step 5: Add cooked sausage, shredded chicken, drained red beans, corn, and green chilies. Mix well and simmer over medium heat for 10-12 minutes, stirring occasionally.

Step 6: Remove the pot from heat and stir in freshly shredded pepper jack cheese until melted and well incorporated, about 1-2 minutes. Taste and adjust seasonings if needed before serving.

Tips & Variations

Use freshly shredded cheese instead of pre-shredded for a creamier melt without anti-caking agents.

For extra heat, add chopped jalapeños or a dash of hot sauce.

Swap half-and-half for whole milk plus a bit of cream if you prefer a lighter sauce.

Serve with tortilla chips, sour cream, or chopped fresh cilantro for added texture and flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain a smooth texture. You can also freeze the chili for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use ground sausage instead of sliced sausage?

Yes, ground sausage works fine. Brown it thoroughly and drain excess fat if needed before adding it to the chili.

Is this chili spicy?

This chili has a moderate level of spice from the Cajun seasoning and chilies, but you can adjust the heat by adding more or less seasoning or including fresh hot peppers.