Why You’ll Love This Recipe
- Cajun Flair: The addition of Cajun seasoning and andouille sausage gives this chili a bold, flavorful kick.
- Quick and Easy: Ready to serve in just 25 minutes, making it a perfect weeknight meal.
- Comforting and Hearty: Filled with chicken, beans, corn, and cheese, it’s a filling dish that satisfies.
- Customizable: Add extra veggies or adjust the heat to your taste.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup half-and-half
- 3 cups cooked chopped chicken (rotisserie chicken works well)
- 1/2 pound andouille sausage, sliced
- 1 can (15 ounces) red beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chiles
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 teaspoons Cajun seasoning
- 1 small onion, chopped
- 1 cup pepper jack cheese, shredded
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Make the Base: In a Dutch oven or large pot, melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
- Add the Main Ingredients: Stir in cooked chicken, sausage, red beans, corn, green chiles, cumin, chili powder, Cajun seasoning, and chopped onion. Bring to a boil again.
- Simmer and Finish: Reduce heat and simmer for 10-15 minutes, stirring occasionally. Add the shredded cheese and stir until melted and smooth.
- Serve: Ladle into bowls and enjoy with cornbread or a side salad.
Servings and Timing
- Servings: 8
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Spicy Kick: Add diced jalapeños or extra Cajun seasoning for more heat.
- Creamier Texture: Use heavy cream instead of half-and-half for a richer base.
- Vegetarian: Skip the sausage and use more beans or vegetables like bell peppers or zucchini.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat on the stove over low heat, stirring occasionally.
FAQs
Can I use a different type of sausage?
Yes, turkey sausage or smoked sausage can be used as substitutes for andouille sausage.
What kind of chicken should I use?
Rotisserie chicken or cooked chicken breast works best for this recipe.
Can I make this in the slow cooker?
Yes, after making the broth mixture on the stove, transfer everything to the slow cooker and cook on low for 4-6 hours.
Can I add more vegetables?
Feel free to add bell peppers, celery, or carrots to the chili for added flavor and nutrition.
How do I make this spicier?
Increase the amount of Cajun seasoning or add hot sauce or diced jalapeños.
Can I make this gluten-free?
Yes, use cornstarch instead of flour to thicken the soup.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
What can I serve with this chili?
This chili pairs well with cornbread, rice, or a simple green salad.
Can I freeze this chili?
Yes, let it cool completely and store in a freezer-safe container for up to 3 months.
How do I reheat frozen chili?
Thaw in the fridge overnight and reheat on the stove over medium heat until hot.
Conclusion
Cajun White Chicken Chili is a flavorful, hearty dish that’s quick and easy to make. With bold Cajun spices, tender chicken, and a creamy broth, this chili is perfect for a cozy dinner or feeding a crowd. Pair it with cornbread or a salad for a complete meal!
Cajun White Chicken Chili
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Comfort Food
- Diet: Gluten Free
Description
Cajun White Chicken Chili is a hearty and spicy twist on the classic white chicken chili. With tender chicken, smoky sausage, and bold Cajun seasoning, this flavorful dish is ready in just 25 minutes, making it perfect for weeknight dinners or casual gatherings. Packed with chicken, beans, corn, and melted cheese, it’s a comforting and filling meal everyone will enjoy.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 1 cup half-and-half
- 3 cups cooked chopped chicken (rotisserie chicken works well)
- ½ pound andouille sausage, sliced
- 1 can (15 ounces) red beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (4 ounces) diced green chiles
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 2 teaspoons Cajun seasoning
- 1 small onion, chopped
- 1 cup pepper jack cheese, shredded
Instructions
- Make the Base: In a Dutch oven or large pot, melt butter and stir in flour. Cook for 2 minutes, then gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes until thickened.
- Add the Main Ingredients: Stir in cooked chicken, sausage, red beans, corn, green chiles, cumin, chili powder, Cajun seasoning, and chopped onion. Bring to a boil again.
- Simmer and Finish: Reduce heat and simmer for 10-15 minutes, stirring occasionally. Add shredded cheese and stir until melted and smooth.
- Serve: Ladle into bowls and serve with cornbread or a side salad.
Notes
- Spicy Kick: Add diced jalapeños or extra Cajun seasoning for more heat.
- Creamier Texture: Use heavy cream instead of half-and-half for a richer base.
- Vegetarian: Skip the sausage and add more beans or vegetables like bell peppers or zucchini.
