Cajun White Chicken Chili
This Cajun White Chicken Chili is a bold, flavorful twist on the classic chili, combining smoky sausage, tender chicken, and a creamy, slightly spicy broth. With the kick of Cajun seasoning, cumin, and chili powder, it’s the perfect comfort food for a chilly evening or a casual gathering.
The blend of red beans, corn, and green chilies adds a nice balance of texture and flavor, while the melted pepper jack cheese gives the chili a rich, indulgent finish. It’s hearty, satisfying, and packed with layers of flavor!
Why You’ll Love This Recipe:
People will love this Cajun White Chicken Chili because it’s a deliciously hearty and flavorful dish that combines the best of comfort food with a bold, spicy twist.
The creamy broth, made with chicken stock and half-and-half, creates a rich base that perfectly complements the smoky sausage, tender chicken, and hearty beans.
The Cajun seasoning adds just the right amount of heat and depth, while the melted pepper jack cheese gives the chili a luscious, indulgent finish.
It’s the ideal balance of spicy, savory, and creamy, making it a crowd-pleaser that’s perfect for any occasion—from cozy dinners to game day feasts!
Key Ingredients:
Smoked sausage or Andouille sausage: Adds a smoky, savory depth of flavor that perfectly complements the creamy base.
Cooked chicken: Tender and hearty, it adds protein and a mild flavor that balances the spiciness of the Cajun seasoning.
Cajun seasoning: The star of the recipe, bringing bold, spicy, and savory notes to the dish with a perfect balance of heat.
Chicken stock and half-and-half: Create a creamy, rich base for the chili, giving it a smooth texture that’s both comforting and indulgent.
Red beans and white corn: These ingredients provide texture and a touch of sweetness, adding balance to the spice and creaminess.
Pepper jack cheese: Melts into the chili, adding a creamy richness and just the right amount of heat to finish off the dish.
Cajun White Chicken Chili Recipe
Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
1 cup half-and-half
3 cups cooked, diced chicken
1 lb smoked sausage or andouille sausage, sliced and browned
2 (15-ounce) cans red beans, rinsed and drained
1 (11-ounce) can white corn, drained
2 (4-ounce) cans chopped green chilies, undrained
2 tablespoons dried minced onion
¼ teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon chili powder
1½ tablespoons Cajun seasoning
2 cups shredded pepper jack cheese
Instructions:
Make the Base: In a large Dutch oven or heavy pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes to create a roux.
Add Liquids: Gradually pour in the chicken stock and half-and-half, whisking continuously to combine. Bring the mixture to a boil and allow it to cook for about 2 minutes until it begins to thicken.
Combine Ingredients: Add the cooked chicken, browned sausage, red beans, white corn, green chilies, minced onion, garlic powder, cumin, chili powder, and Cajun seasoning to the pot. Stir everything together and let it simmer for 10 to 15 minutes, stirring occasionally, until the chili is heated through.
Add Cheese: Once the chili is hot, stir in the shredded pepper jack cheese, allowing it to melt and create a creamy texture.
Serve and Enjoy: Ladle the chili into bowls and serve hot. You can garnish with additional cheese, sour cream, or fresh herbs for extra flavor.
Notes:
Adjusting the Spice Level: The Cajun seasoning and chili powder provide the base heat in this dish. If you prefer a milder version, you can reduce the amount of Cajun seasoning or use a mild sausage instead of Andouille. Conversely, if you like it extra spicy, feel free to add a dash of hot sauce or cayenne pepper to amp up the heat.
Meat Options: While the recipe calls for smoked sausage or Andouille sausage, you can also use chicken sausage or any other type of smoked sausage you prefer. If you want to keep it lighter, you can omit the sausage entirely and use more chicken.
Making it Thicker: If you prefer a thicker chili, you can mash a portion of the beans with a fork or blend a small amount of the chili to create a creamier texture. Alternatively, you can let it simmer longer to reduce the liquid.
Cheese Variations: While pepper jack cheese adds a nice creamy texture and a little heat, you can swap it for cheddar or Monterey Jack if you prefer a milder, less spicy flavor. You can also top the chili with extra cheese when serving for an even cheesier dish!
Make Ahead and Freezing: This chili is perfect for making ahead! The flavors will continue to develop as it sits, so you can make it a day in advance. Store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—just reheat on the stove and add a bit of broth or milk if needed to thin it out.
Toppings and Garnishes: Add a dollop of sour cream, a sprinkle of green onions, or a handful of cilantro for extra flavor and freshness. You can also serve it with a side of crispy tortilla chips or cornbread for added texture.
Beans: You can substitute the red beans with kidney beans or pinto beans if you prefer a different variety. For a heartier texture, try using white beans instead.
Nutrition Information:
Can I use a different type of sausage in this recipe?
Yes! While the recipe calls for smoked sausage or andouille sausage, you can substitute with other types of sausage like Italian sausage, chicken sausage, or even a plant-based sausage for a different flavor profile.
Just be sure to cook and brown the sausage before adding it to the chili.
What can I use if I don’t have half-and-half?
If you don’t have half-and-half, you can substitute with an equal mix of whole milk and heavy cream.
If you prefer a lighter version, using just milk will work as well, though the texture may not be as creamy.
Can I make this recipe ahead of time and store it for later?
Yes! This Cajun White Chicken Chili can be made ahead of time and stored in the refrigerator for up to 3-4 days.
In fact, the flavors may even improve after a day or two.
Simply reheat on the stove over low heat, adding a splash of chicken stock or milk if needed to reach your desired consistency.
Can I make this chili spicier?
Absolutely! To make the chili spicier, you can increase the amount of Cajun seasoning, chili powder, or garlic powder.
You can also add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce for an extra kick.
What can I serve with Cajun White Chicken Chili?
This chili is hearty enough on its own, but you can serve it with a variety of sides.
Try it with cornbread, tortilla chips, a side salad, or over rice for a more filling meal.
You can also garnish the chili with sour cream, fresh cilantro, or extra shredded cheese for added flavor.
Can I use leftover chicken for this recipe?
Yes! Leftover cooked chicken, such as rotisserie chicken, is perfect for this recipe.
Simply dice it up and add it to the pot.
This is a great way to save time and reduce food waste.
Do I have to use a Dutch oven, or can I use another type of pot?
While a Dutch oven is ideal for even heat distribution, you can use any large heavy-bottomed pot or a large saucepan for this recipe.
Just make sure it’s big enough to hold all the ingredients and can withstand medium-high heat.
Can I make this recipe spicier?
Yes! You can easily adjust the heat level of the chili.
To make it spicier, add more Cajun seasoning, chili powder, or even a diced jalapeño or two.
You can also stir in hot sauce or crushed red pepper flakes for an extra kick.
How can I make this chili vegetarian?
To make this recipe vegetarian, omit the chicken and sausage.
You can substitute with additional beans (like black beans or kidney beans) or use a plant-based sausage.
You might also want to add more vegetables like bell peppers or zucchini for extra texture.
What can I do if my chili is too thick?
If your chili turns out too thick, you can easily thin it out by adding a little more chicken stock, half-and-half, or even water.
Add a small amount at a time until you reach your desired consistency.
Stir well to incorporate.