Cajun White Chicken Chili Recipe
This Cajun White Chicken Chili is a hearty, creamy, and flavorful dish perfect for a comforting meal. Made with tender chicken, smoky sausage, white corn, and a blend of spices, it offers a spicy kick balanced by creamy half-and-half and melted pepper jack cheese. Ready in just 25 minutes, it’s an ideal recipe for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Dairy and Fats
- 2 Tbsp butter
- 1 cup half-and-half
- 2 cups shredded pepper jack cheese
Meat
- 3 cups cooked chopped chicken
- 1 lb smoked or andouille sausage, sliced and browned
Canned Goods
- 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
Dry Ingredients and Spices
- 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
Instructions
- Make the roux and base: In a Dutch oven, melt the butter over medium heat, then stir in the all-purpose flour. Cook this mixture for 2 minutes, stirring constantly to form a roux and to eliminate the raw flour taste.
- Add liquids and thicken: Gradually whisk in the chicken broth and half-and-half to the roux. Bring the mixture to a boil, and let it cook for 2 minutes, stirring occasionally, until it thickens slightly into a creamy base.
- Add main ingredients and seasonings: Stir in the cooked chopped chicken, browned sliced sausage, rinsed red beans, drained white corn, undrained chopped green chilies, dried minced onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning. Mix well to combine all flavors.
- Simmer the chili: Continue cooking the chili for an additional 10 to 15 minutes, stirring occasionally to prevent sticking and to let the flavors meld together thoroughly.
- Finish with cheese: Just before serving, stir in the shredded pepper jack cheese until melted and fully incorporated, giving the chili a rich and spicy cheesy flavor.
Notes
- For added heat, consider adding extra cayenne pepper or hot sauce to taste.
- You can substitute turkey sausage for a leaner option.
- Serve with toppings like sour cream, chopped green onions, or fresh cilantro for extra flavor.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
- If you prefer a thicker chili, simmer it longer to reduce the liquid.
Find it online: https://lauracooks.com/cajun-white-chicken-chili-recipe/
