Description
This Easy Cajun White Chicken Chili is a flavorful and hearty dish perfect for a quick weeknight dinner. Combining tender chicken, spicy sausage, red beans, corn, and a creamy cheese sauce, this chili delivers a comforting blend of Cajun spices with a smooth, cheesy finish. Ready in just 20 minutes, it’s a one-pot meal that’s both satisfying and delicious.
Ingredients
Base Ingredients
- 3 tbsp unsalted butter (Kerrygold recommended)
- 3 tbsp all-purpose flour (King Arthur recommended)
- 3 cups chicken broth
- 1 cup half-and-half (room temperature, about 70°F)
Proteins
- 3 cups chicken (shredded or cut into 1/2-inch pieces)
- 1 lb sausage (sliced into 1/4-inch rounds)
Vegetables & Beans
- 30 oz red beans (drained and rinsed well)
- 11 oz corn
- 8 oz green chilies
Spices & Seasonings
- 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 recommended)
- 1/2 tsp smoked paprika
Cheese
- 2 cups pepper jack cheese (freshly shredded for better melting)
Instructions
- Melt the Butter and Make Roux: In a large pot or Dutch oven over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook this mixture for about 2-3 minutes while stirring continuously until it turns a light golden color to cook off the raw flour taste.
- Add Liquids and Thicken: Gradually whisk in the chicken broth, ensuring no lumps form. Then add the half-and-half, stirring constantly to create a smooth and creamy base. Allow this mixture to simmer and thicken slightly, about 3-5 minutes.
- Add Proteins and Veggies: Introduce the shredded chicken, sliced sausage, red beans, corn, and green chilies into the pot. Stir everything together to combine evenly.
- Season the Chili: Add the onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Stir well to distribute all the spices evenly throughout the chili.
- Simmer to Blend Flavors: Reduce the heat to low and let the chili simmer gently for 10-15 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken further.
- Add Cheese and Finish: Remove the pot from heat and gently stir in the freshly shredded pepper jack cheese until melted and creamy. Adjust seasoning to taste with salt or additional spices if desired.
- Serve: Ladle the chili into bowls and serve hot. Garnish with extra cheese, cilantro, or sour cream if desired for extra flavor.
Notes
- Use freshly shredded cheese for the best melting texture and creaminess.
- If you prefer less heat, reduce the Cajun seasoning and chili powder amounts.
- This chili can be made ahead and reheated; it often tastes better the next day as flavors deepen.
- For a thicker chili, simmer longer to reduce the liquid, or add more cheese.
- Can be served with cornbread or over rice for a complete meal.
