Description
This Easy Cajun White Chicken Chili combines tender shredded chicken, flavorful sausage, creamy half-and-half, and a blend of aromatic Cajun spices to deliver a rich, comforting, and mildly spicy chili. Enhanced with red beans, corn, green chilies, and melted pepper jack cheese, this dish offers a hearty twist on classic chili that comes together quickly on the stovetop, perfect for cozy dinners.
Ingredients
Scale
For the base:
- 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)
For the chili:
- 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)
Instructions
- Brown the Sausage: In a large pot or Dutch oven over medium-high heat, brown the sliced sausage until it develops a golden crust and some fat is rendered, about 5 to 7 minutes. This step builds the foundational flavor for the chili. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot to enhance the roux.
- Make the Roux: Reduce heat to medium. Add butter to the pot with the sausage fat and melt it completely. Whisk in the flour to form a paste. Cook for 2 minutes, stirring constantly to remove the raw flour taste. The roux should become toasty and fragrant, serving as a thickening base and flavor foundation.
- Add Liquids: Slowly whisk in the chicken broth to prevent lumps, then gradually add the room-temperature half-and-half while stirring constantly. Increase heat to medium-high and bring the mixture to a gentle boil, stirring frequently, until thickened enough to coat the back of a spoon, about 2 to 3 minutes. This careful addition prevents the cream sauce from breaking and ensures a silky texture.
- Incorporate Spices: Reduce heat to medium. Add onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Stir well to evenly distribute the spices through the cream base. Cook the mixture for 1 minute to allow the spices to bloom and release their full flavors.
- Add Main Ingredients: Stir the cooked sausage back into the pot, followed by the shredded chicken, red beans, corn, and green chilies. Mix thoroughly to evenly coat all ingredients with the seasoned cream sauce. Simmer over medium heat for 10 to 12 minutes, stirring occasionally, to meld the flavors and maintain a gentle simmer without boiling strongly.
- Finish with Cheese: Remove the pot from heat. Stir in the freshly shredded pepper jack cheese until fully melted and incorporated, about 1 to 2 minutes. The residual heat ensures smooth melting without breaking the cream base. Taste the chili and adjust seasoning if needed. Serve warm in bowls immediately for best flavor.
Notes
- Use freshly shredded cheese instead of pre-shredded for smoother melting and creamier texture.
- Room temperature half-and-half helps prevent the sauce from breaking.
- Leaving about 1 tablespoon of sausage fat in the pot enhances the roux’s depth of flavor.
- Simmer gently to avoid boiling out the cream and to meld flavors perfectly.
- For a spicier version, increase the amount of Cajun seasoning or add diced jalapeños.
- This chili can be made a day ahead and reheated gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Keywords: Cajun white chicken chili, creamy chicken chili, sausage chili, easy chili recipe, pepper jack cheese chili
