Name: Cajun White Chicken Chili
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 Tbsp butter; 2 Tbsp all-purpose flour (Can substitute gluten-free flour for gluten-free option.); 3 cups chicken broth (Low-sodium preferred.); 1 cup half-and-half (Can substitute with whole milk or heavy cream.); 3 cups cooked, chopped chicken (Rotisserie chicken works great.); 1 lb smoked or andouille sausage (Sliced and browned.); 2 cans red beans (15-oz cans, rinsed and drained.); 1 can white corn (11-oz can, drained.); 2 cans chopped green chilies (4-oz cans, undrained.); 2 Tbsp dried minced onion flakes; 1/4 tsp garlic powder; 2 tsp ground cumin; 1 tsp chili powder; 1 1/2 Tbsp Cajun seasoning (Adjust to taste for spiciness.); 2 cups shredded pepper jack cheese (Can substitute with Monterey Jack for less spice.)

I grew up on thick, comforting chilis, but this Cajun White Chicken Chili quickly became my go-to when I wanted something creamy, bold, and easy enough for a weeknight. It combines shredded chicken, smoky andouille, creamy stock thickened with a roux, and a pepper jack finish — all in one Dutch oven. The result is spicy, slightly smoky, and nicely balanced by the cream and corn.

Why you’ll love this dish

This chili gives you the comfort of a classic white chili with a Cajun kick. It’s fast to pull together if you have cooked chicken on hand, feeds a crowd, and tastes like it simmered all afternoon even when it didn’t. It’s ideal for chilly evenings, game days, or when you want something that’s both family-friendly and a little more adventurous than tomato-based chili.

“Creamy, smoky, and perfectly spicy — the smoked sausage and pepper jack make this a repeat dinner at our house.” — a friend who can’t resist seconds

Reasons to make it:

Quick weeknight comfort: uses pantry cans and pre-cooked chicken.
Budget-friendly: beans and canned corn stretch the protein.
Crowd-pleaser: kids like the creaminess; adults enjoy the Cajun seasoning.
Versatile: easy to make ahead, freeze, or adapt for dietary needs.

The cooking process explained

Before you dive into the pots, here’s what happens in the pan so you know what to expect:

Make a simple roux with butter and flour to thicken the chili.
Whisk in chicken broth and half-and-half to create a creamy base.
Add cooked chicken, browned smoked/andouille sausage, beans, corn, and green chilies.
Season with cumin, chili powder, garlic powder and Cajun seasoning, then simmer briefly to marry flavors.
Stir in shredded pepper jack until melty and smooth before serving.

That quick overview helps you time other tasks — like heating cornbread or prepping toppings — while the chili simmers.

What you’ll need

2 Tbsp butter
2 Tbsp all-purpose flour
3 cups chicken broth (low-sodium preferred)
1 cup half-and-half (see notes)
3 cups cooked, chopped chicken (rotisserie chicken works great)
1 lb smoked or andouille sausage, sliced and browned
2 (15-oz) cans red beans, rinsed and drained
1 (11-oz) can white corn, drained
2 (4-oz) cans chopped green chilies, undrained
2 Tbsp dried minced onion flakes
1/4 tsp garlic powder
2 tsp ground cumin
1 tsp chili powder
1 1/2 Tbsp Cajun seasoning
2 cups shredded pepper jack cheese

Ingredient notes and substitutions:

Half-and-half: swap with whole milk for a lighter result or heavy cream for an extra-rich finish (if using cream, thin with a splash of broth to avoid overly thick texture).
Chicken: leftover roast chicken, poached chicken breasts, or shredded rotisserie chicken all work.
Sausage: turkey sausage for lower fat, or omit and add extra smoked paprika for smoky flavor.
Beans: cannellini or great northern beans also fit the white-chili profile.

Step-by-step instructions

Start by browning the sausage: slice the smoked or andouille sausage and cook it in your Dutch oven over medium heat until edges brown. Remove with a slotted spoon and set aside.
Make the roux: in the same Dutch oven, melt 2 Tbsp butter. Stir in 2 Tbsp flour and cook, stirring, for about 2 minutes to remove the raw flour taste.
Build the base: slowly whisk in 3 cups chicken broth and 1 cup half-and-half. Bring the mixture to a boil, then cook for 2 minutes while whisking — the liquid will thicken slightly.
Combine the ingredients: add 3 cups cooked chopped chicken, the browned sausage, 2 cans red beans (rinsed and drained), 1 can white corn (drained), and 2 cans chopped green chilies (undrained).
Season: stir in 2 Tbsp dried minced onion flakes, 1/4 tsp garlic powder, 2 tsp cumin, 1 tsp chili powder, and 1 1/2 Tbsp Cajun seasoning. Taste and adjust salt if needed.
Simmer briefly: return to a gentle simmer and cook for 10–15 minutes, stirring occasionally so the flavors meld and the chili thickens.
Finish with cheese: lower the heat and stir in 2 cups shredded pepper jack until melted and creamy. Do not boil after adding cheese to prevent graininess.
Serve hot with your favorite toppings.

Best ways to enjoy it

Toppings: chopped cilantro, sliced scallions, diced avocado, a squeeze of lime, or a dollop of sour cream cool the heat and brighten flavors.
Sides: cornbread, tortilla chips, warm flour tortillas, or steamed rice soak up the creamy sauce.
For a bowl bar: set out shredded lettuce, pickled jalapeños, shredded cheese, and crushed tortilla chips so guests can customize.

Storage and reheating tips

Refrigerate: cool to room temperature, then store in airtight containers for up to 3–4 days.
Freeze: transfer cooled chili to freezer-safe containers or bags and freeze for 2–3 months. Leave a little headspace for expansion.
Reheat: thaw overnight in the refrigerator, then warm gently on the stove over medium-low, stirring and adding 1/4–1/2 cup broth if the chili has thickened. Microwave in 1-minute bursts, stirring between, for single servings.
Food safety: keep hot foods above 140°F when serving and refrigerate within two hours to prevent bacterial growth. Chicken should have been cooked to 165°F before adding.

Pro chef tips

Brown the sausage well: that caramelization adds depth and smoky flavor to the whole pot.
Control the spice: start with 1 Tbsp Cajun seasoning if you prefer milder heat, then add more to taste.
Avoid curdling: don’t boil after adding the half-and-half and cheese. Gentle heat keeps the texture smooth.
Shred chicken finely: small pieces distribute more evenly and give every spoonful protein.
Make it ahead: the chili often tastes better the next day once the spices have had time to meld.
Quick thicken: if your chili is too thin, simmer uncovered a few extra minutes or whisk a teaspoon of cornstarch with cold water and stir it in.

Creative twists

Slow-cooker version: brown the sausage, then add all ingredients except cheese to a slow cooker and cook on low 3–4 hours. Stir in cheese at the end.
Spicy boost: add a few dashes of hot sauce or 1/2 tsp cayenne with the other spices.
Vegetarian option: swap sausage for smoked tempeh or mushrooms and use vegetable broth; replace pepper jack with a plant-based cheese.
Tex-Mex twist: stir in a tablespoon of masa harina (corn flour) with the roux for extra corn flavor and body.
Lighter option: use half milk and half low-fat Greek yogurt (add yogurt off heat to prevent curdling).

Common questions

Q: How long does this take to make?
A: Active time is about 20–30 minutes if you have cooked chicken ready. Browning sausage and making the roux are the main steps; total cook time is roughly 30–45 minutes.

Q: Can I use heavy cream or milk instead of half-and-half?
A: Yes. Heavy cream makes a richer chili (thin with extra broth if too thick). Low-fat milk will work but yields a thinner result. For a tangy finish, fold in a small amount of Greek yogurt off heat.

Q: Is this chili very spicy?
A: It has a noticeable Cajun heat from the Cajun seasoning and pepper jack. Reduce the Cajun seasoning by half and use mild pepper jack or Monterey Jack to tame the spice.

Q: Can I make this a day ahead?
A: Absolutely — flavors improve overnight. Reheat gently and add a splash of broth if it’s thicker than you like.

Q: How can I make it gluten-free?
A: Use a gluten-free flour (rice or GF all-purpose) for the roux and ensure your sausage and Cajun seasoning are labeled gluten-free.

Conclusion

If you want another source of inspiration or the original spins on this idea, check these trusted recipes: Cajun White Chicken Chili – Plain Chicken and Cajun White Chicken Chili – Closet Cooking. They offer slightly different techniques and ingredient ideas that pair well with the approach here.