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Cajun White Chicken Chili

A creamy and bold chili that combines shredded chicken, smoky andouille sausage, roux-thickened stock, and a pepper jack finish — ideal for chilly evenings or game days.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 400
Ingredients Method Notes

Ingredients
  

For the roux and base
  • 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.
Main ingredients
  • 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.
Seasonings
  • 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.
Finishing touch
  • 2 cups shredded pepper jack cheese Can substitute with Monterey Jack for less spice.

Method
 

Preparation
  1. Slice the smoked or andouille sausage and cook it in a Dutch oven over medium heat until the edges brown. Remove with a slotted spoon and set aside.
  2. 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.
Building the chili
  1. Slowly whisk in 3 cups chicken broth and 1 cup half-and-half. Bring to a boil and cook for 2 minutes while whisking until the liquid thickens slightly.
  2. Add 3 cups cooked chopped chicken, the browned sausage, 2 cans red beans, 1 can white corn, and 2 cans chopped green chilies.
  3. 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.
  4. Return to a gentle simmer and cook for 10-15 minutes, stirring occasionally to meld the flavors and thicken the chili.
  5. Lower the heat and stir in 2 cups shredded pepper jack until melted and creamy. Do not boil after adding cheese.
  6. Serve hot with your favorite toppings.

Notes

For storage, cool to room temperature and store in airtight containers for up to 3-4 days. Chili can be frozen for 2-3 months. Thaw overnight in the refrigerator and reheat gently.