Name: Cajun White Chicken Chili Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 2 Tbsp butter; 1 cup half-and-half; 2 cups shredded pepper jack cheese; 3 cups cooked chopped chicken; 1 lb smoked or andouille sausage, sliced and browned; 3 cups chicken broth; 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 all-purpose flour; 2 Tbsp dried minced onion flakes; ¼ tsp garlic powder; 2 tsp cumin; 1 tsp chili powder; 1½ Tbsp cajun seasoning

Jump to Recipe· 4.1 from 12 reviews

I absolutely love sharing this Cajun White Chicken Chili Recipe with my friends because it combines rich, creamy textures with a lively kick of Cajun spices that always surprises and delights the palate. The smoky sausage, tender chicken, and hearty beans come together in a way that feels comforting yet exciting, perfect for cooler nights or anytime I want a flavorful, satisfying meal that’s far from ordinary.

Why You’ll Love This Cajun White Chicken Chili Recipe

One of the reasons I keep coming back to this Cajun White Chicken Chili Recipe is its incredible depth of flavor. The combination of smoked or andouille sausage with tender chicken creates a savory base, but it’s the Cajun seasoning and spices like cumin and chili powder that build a warmth that’s just irresistible. Adding pepper jack cheese gives each spoonful a slight creaminess and a gentle spice that keeps things interesting from the first bite to the last.

Beyond the vibrant flavor, the ease of preparation really wins me over. This recipe comes together in under 30 minutes with simple steps that don’t require hours in the kitchen. It’s the kind of meal I feel good about making on a busy weeknight but it’s special enough to bring to family dinners or casual gatherings. The way the ingredients meld perfectly after a short simmer makes it stand out from other chili recipes – it’s creamy, spicy, and hearty all at once.

Ingredients You’ll Need

A wooden chopping board on a white marbled surface holds several ingredients arranged neatly: pieces of light pink raw chicken in the center-left, bright orange diced carrots behind the chicken, a pile of fresh green peas to the right of the chicken, and a small white bowl filled with white rice towards the top-right corner of the board. In the front-left corner of the board, there is a small glass bowl with a dark brown sauce, and next to it, a small white bowl filled with minced garlic. Behind everything, there is a white round bowl filled with a thick dark brown sauce with whole peanuts and a spoon inside it. At the back, some green scallions and a knife rest beside a folded white cloth with red and yellow stripes. The scene is lit softly, and the photo taken with an iphone --ar 4:5 --v 7

Using straightforward, pantry-friendly ingredients makes this recipe approachable, yet each component plays a vital role in creating the perfect balance of flavor, texture, and color in the chili.

Butter: Provides a rich, creamy foundation for the roux that thickens the chili beautifully.
All-purpose flour: Works with the butter to create the roux and give the chili its silky texture.
Chicken broth: Adds a savory depth and keeps the chili comforting and flavorful.
Half-and-half: Contributes creaminess and smoothness that balances the spice.
Cooked chopped chicken: The hearty protein base that makes this chili feel substantial and filling.
Smoked or andouille sausage: Brings smoky, spicy notes that define the Cajun character.
Red beans: Offer fiber, texture, and a fulfilling bite.
White corn: Adds a subtle sweetness and a pop of color that keeps things lively.
Chopped green chilies: Provide a mild heat and vibrant green color for complexity.
Dried minced onion flakes: Enhance the base flavor with easy-to-use aromatics.
Garlic powder: Infuses the chili with warm, savory undertones.
Cumin: Delivers an earthy, warm spice that’s essential to the chili’s flavor.
Chili powder: Layers in a gentle heat along with herbal notes.
Cajun seasoning: The signature blend that gives this chili its distinct flavor profile.
Shredded pepper jack cheese: Melts into the chili for a creamy texture and mild spice.

Directions

Step 1: In a Dutch oven, melt the butter over medium heat and stir in the flour. Cook this mixture for about 2 minutes, whisking constantly, until it transforms into a smooth roux and takes on a slightly golden color. This is key to thickening the chili and creating its luscious texture.

Step 2: Slowly whisk in the chicken broth and half-and-half, making sure to keep the mixture smooth and free of lumps. Bring it to a gentle boil and cook for 2 minutes, allowing it to thicken nicely. This creates the creamy base that supports all the other flavors.

Step 3: Add in your cooked chopped chicken, browned sausage slices, drained red beans, white corn, and the undrained chopped green chilies. Sprinkle in the dried minced onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning. Stir everything together gently but thoroughly.

Step 4: Let the chili simmer for 10 to 15 minutes, stirring occasionally. This lets all the flavors marry beautifully, the sausage infuses its smoky charm, and the spices deepen. Keep an eye on the chili so it doesn’t stick to the pot during simmering.

Step 5: Finally, add the shredded pepper jack cheese and stir until melted and evenly incorporated. At this point, your Cajun White Chicken Chili is ready to serve with exciting layers of flavor and creamy texture that make it so memorable.

Servings and Timing

This Cajun White Chicken Chili Recipe yields about 8 generous servings, which is perfect for a family meal or sharing with friends during a cozy get-together. Prep time is approximately 10 minutes thanks to the use of pre-cooked chicken and simple prep steps. Cooking takes about 15 to 20 minutes, including the time to brown the sausage and make the roux. In total, you’ll have dinner ready in just around 25 minutes, with no additional resting time needed—making it a fantastic quick yet satisfying option!

How to Serve This Cajun White Chicken Chili Recipe

A close-up view of a ladle filled with creamy soup showing several layers including shredded light beige chicken pieces, dark red kidney beans, and small bits of green herbs sprinkled on top. The soup base is thick and light brown with a smooth, slightly oily texture. The ladle is shiny silver and is held above a blurred white bowl filled with the same soup, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this Cajun White Chicken Chili Recipe, I love to offer a variety of toppings and sides that complement its rich, spicy flavor. Fresh cilantro, diced avocado, or a dollop of sour cream add a cool, creamy contrast to the warm spice. Crispy tortilla chips or fresh cornbread on the side bring just the right amount of crunch and sweetness to round out the meal.

Presentation-wise, ladling the chili into warm bowls and garnishing with shredded cheese and chopped green onions makes it look as inviting as it tastes. A sprinkle of extra Cajun seasoning or paprika around the rim adds a nice touch for serving guests. I usually recommend serving it hot, right off the stove, so the flavors and cheese are at their best. However, it also warms up beautifully if you have leftovers.

For beverages, I’m a fan of pairing this chili with something refreshing like an iced tea with lemon or a crisp lager beer that cuts through the richness. If you’re feeling festive, a margarita or a light white wine such as a Sauvignon Blanc works beautifully. This dish truly shines during weeknight dinners but also makes for an impressive, comforting meal to share during holidays or casual parties.

Variations

One of my favorite things about this Cajun White Chicken Chili Recipe is how easy it is to personalize. For a lighter twist, substituting the half-and-half with a mixture of milk and Greek yogurt creates a tangy creaminess. If you want to take the spice up a notch, adding fresh jalapeños or a pinch of cayenne pepper works wonderfully.

If you’re catering to dietary needs, this recipe adapts well. Simply swap the sausage for a plant-based sausage option or smoked tempeh to make a vegetarian version that still packs flavor. Using gluten-free flour instead of all-purpose keeps it gluten-safe without changing the texture much.

I’ve also experimented with cooking this chili in a slow cooker—just mix all the ingredients (except the cheese) and cook on low for 4 to 6 hours, adding cheese near the end. It’s another fantastic way to develop the flavors gently over time and makes for effortless meal prep.

Storage and Reheating

Storing Leftovers

When storing leftovers of this Cajun White Chicken Chili Recipe, I like to transfer it into airtight containers to keep it fresh. It will stay good in the refrigerator for about 3 to 4 days, making it easy to enjoy multiple meals without any loss in flavor or texture. Glass containers with tight lids work best to preserve the chili’s aroma and prevent spills.

Freezing

This chili freezes really well, which is perfect if you want to save some for quick meals later. Just let it cool completely, then portion it out into freezer-safe containers or heavy-duty zip bags. Make sure to leave some space for expansion. It keeps beautifully for up to 3 months. When ready to eat, thaw overnight in the fridge for best results before reheating.

Reheating

For reheating, I typically warm the chili gently on the stovetop over medium-low heat, stirring occasionally to keep it from sticking or scorching. Adding a splash of chicken broth or water helps restore the creamy texture if it thickened too much in the fridge or freezer. Avoid using microwave reheating without stirring frequently, as it can cause uneven heating. Take your time, and you’ll have it tasting just as good as fresh!

FAQs

Can I use fresh chicken instead of cooked chicken?

Absolutely! If you use fresh raw chicken, I recommend poaching or sautéing it first until fully cooked, then chopping it before adding it to the chili. This ensures the chicken stays tender and flavorful without overcooking during the chili simmer.

Is this recipe very spicy?

This chili carries a moderate heat level that balances smoky and savory flavors. If you prefer milder dishes, you can reduce or omit the Cajun seasoning and chili powder. Conversely, adding fresh chilies or hot sauce can amp up the spice for heat lovers.

Can I make this recipe dairy-free?

Yes! To make it dairy-free, substitute the butter with olive oil and use coconut milk or a creamy dairy-free half-and-half alternative. You can also skip the cheese or use a vegan cheese substitute to maintain creaminess.

What can I serve instead of sausage?

If sausage isn’t your thing, you can swap it with bacon, chorizo, or even smoked turkey sausage. For a vegetarian approach, try smoked tofu or seasoned mushrooms that add umami and texture.

How thick should the chili be?

This chili should be creamy and hearty but still ladle easily. If it feels too thick, adding a little more broth or half-and-half while simmering helps loosen it up. If it’s too thin, simmer it a bit longer uncovered to reduce the liquid.

Conclusion

Making this Cajun White Chicken Chili Recipe feels like inviting warm, bold flavors right into your home, and I’m always excited to share how quick and satisfying it is. Whether you’re craving something cozy on a chilly night or looking to impress friends with a flavorful dish, this recipe delivers in every way. I hope you enjoy making and savoring it as much as I do!