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Easy Cajun White Chicken Chili

Easy Cajun White Chicken Chili for Cozy Family Nights

Deliciously creamy Easy Cajun White Chicken Chili offers a heartwarming kick of spice, perfect for cozy family nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons Butter Use unsalted for control over seasoning.
  • 1/4 cup Flour All-purpose flour is preferred.
  • 4 cups Chicken Broth Low-sodium broth can be used.
  • 1 cup Half-and-Half Substitute with heavy cream for a richer sauce.
For the Protein
  • 2 cups Chicken (shredded or diced) Rotisserie chicken works well; thighs add more flavor.
  • 1 link Sausage Any flavorful sausage; can be replaced with lower-fat option.
For the Vegetables
  • 1 can Red Beans Can swap with cannellini or pinto beans.
  • 1 cup Corn Frozen or canned, drained thoroughly.
  • 1 can Green Chilies Can be omitted or replaced with fresh jalapeños.
  • 1 tablespoon Onion Flakes Fresh onions can be used in place.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a good alternative.
For the Seasoning
  • 2 tablespoons Cajun Seasoning Essential for authenticity.
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika Adds smokiness to counteract the creaminess.
For the Finishing Touch
  • 1-2 cups Pepper Jack Cheese Cheddar can be used as an alternative but will change flavor profile.

Equipment

  • large pot

Method
 

Instructions
  1. In a large pot over medium-high heat, add sliced sausage and cook for 5-7 minutes until browned and slightly crispy. Stir occasionally to ensure even cooking, then remove the sausage from the pot and set it aside.
  2. Reduce the heat to medium and melt 4 tablespoons of butter in the same pot. Whisk in 1/4 cup of all-purpose flour, cooking for about 2 minutes until the mixture becomes fragrant and golden.
  3. Gradually whisk in 4 cups of chicken broth and 1 cup of half-and-half to the roux, ensuring there are no lumps as you go. Continue stirring for 2-3 minutes until the mixture thickens and resembles a creamy soup.
  4. Sprinkle in 2 tablespoons of Cajun seasoning, along with 1 teaspoon each of cumin and chili powder. Allow the mixture to cook for an additional minute.
  5. Stir in the cooked sausage, along with 2 cups of shredded chicken, 1 can of drained red beans, 1 cup of corn, and 1 can of green chilies. Mix well to combine all the ingredients.
  6. Reduce the heat to low and let the chili simmer for 10-12 minutes, stirring occasionally to prevent sticking.
  7. Remove the pot from heat and stir in 1-2 cups of shredded pepper jack cheese until it melts completely.
  8. Before serving, taste the chili and adjust seasonings to your liking, adding salt, pepper, or extra Cajun seasoning as needed.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For an ultra-creamy texture, always choose freshly shredded cheese over pre-shredded varieties. If freezing, consider omitting cheese until reheating.

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