Name: Easy Cajun White Chicken Chili Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Cajun
Ingredients: 3 tbsp butter (preferably unsalted Kerrygold); 3 tbsp all-purpose flour (King Arthur recommended); 3 cups chicken broth; 1 cup half-and-half (room temperature, about 70°F); 3 cups chicken (shredded or cut into 1/2-inch pieces); 1 lb sausage (sliced into 1/4-inch rounds); 30 oz red beans (drained and rinsed well); 11 oz corn; 8 oz green chilies; 2 tbsp onion flakes; 1/4 tsp garlic powder; 2 tsp cumin; 1 1/2 tsp chili powder; 2 tbsp Cajun seasoning (Slap Ya Mama preferred); 1/2 tsp smoked paprika; 2 cups pepper jack cheese (freshly shredded recommended)

I absolutely love sharing this Easy Cajun White Chicken Chili Recipe with friends because it perfectly combines bold, spicy flavors with creamy, comforting textures. When I make it, I’m always amazed at how effortlessly the ingredients come together to create something so satisfying and hearty. It’s my go-to when I want a dish that feels special but doesn’t require hours in the kitchen. This chili is packed with tender chicken, savory sausage, and a wonderful blend of Cajun spices that warm me up from the inside out.

Why You'll Love This Easy Cajun White Chicken Chili Recipe

From the very first spoonful, the flavor explosion of this Easy Cajun White Chicken Chili Recipe is what hooked me. The blend of smoky paprika, cumin, and that unmistakable Cajun seasoning creates a lively, zesty profile that’s just spicy enough without overpowering the creamy base. I love how the pepper jack cheese adds a subtle kick while melting beautifully to create that perfect silky mouthfeel. It’s like a little comfort hug in a bowl!

One of the biggest reasons I keep coming back to this recipe is how straightforward it is to make. I don’t have to fuss with a long list of complicated ingredients or steps, and it still feels indulgent and packed with layers of flavor. Plus, the sausage and shredded chicken cook quickly and just soak up all those delicious spices and broth, making the prep and cooking time nice and manageable.

This chili is fantastic for so many occasions. I’ve served it at casual weeknight dinners, cozy weekend gatherings, and even at game day parties where people go back for seconds and thirds. What really makes it stand out is how bold the spices are without being overwhelming, balanced perfectly by the creamy texture. If you want a dish that’s lively, flavorful, but still easy to put together, this recipe is an absolute winner.

Ingredients You'll Need

This image shows a top view of many small white bowls and a clear measuring cup on a white marbled surface. From the top left, there is shredded light chicken in the first bowl, next to it a bowl filled with white beans, and a clear measuring cup with yellow broth on the right. Below the beans is a bowl with white cream and to the right of it a small white plate with thick slices of red sausage. Below the chicken is a bowl of finely chopped white onion, below that a small brown bowl holding a dark dried herb mix, and to its right a small white bowl with white powder. At the bottom row, from left to right, there is a bowl with green diced green bell pepper, a bowl with dark red kidney beans, and a bowl with sliced celery. On the far right side in a stacked line are four small white bowls containing clear liquid, salt and pepper, minced garlic, and red powder. The whole setup is clean and well arranged. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in how simple yet thoughtfully chosen the ingredients are. Each one plays a key role—from adding body to the chili, building its spicy backbone, to enriching the creamy texture and vibrant color that make it so appealing.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Butter: I prefer Kerrygold unsalted butter for its rich creaminess that starts the roux beautifully.
Flour: King Arthur all-purpose flour is my go-to for thickening with a smooth texture.
Chicken broth: Provides a flavorful, savory base that keeps the chili light yet full-bodied.
Half-and-half: Adds creaminess and balances the spice perfectly when warmed to room temperature.
Chicken: Either shredded or cut into pieces works great for tender protein bites throughout.
Sausage: Sliced thin rounds bring a smoky, meaty depth, and I love using spicy sausage for an extra kick.
Red beans: Rinsed well for that hearty bite and fiber, making the dish satisfying and filling.
Corn: Adds a sweet crunch that juxtaposes nicely against the savory spices.
Green chilies: For mild heat and a touch of brightness in every spoonful.
Onion flakes: They infuse a mellow onion flavor without the tears or chopping.
Garlic powder: Adds a subtle garlic warmth to the overall profile.
Cumin: A key spice that gives earthy undertones and complexity.
Chili powder: Lends rich color and a classic chili flavor base.
Cajun seasoning: I use Slap Ya Mama for a perfect balance of heat and spice.
Smoked paprika: Gives a smoky depth that complements the sausage and peppers beautifully.
Pepper jack cheese: Freshly shredded for a melty, creamy finish with just the right amount of spice.

Directions

Step 1: Begin by melting the butter in a large pot or Dutch oven over medium heat. Once melted, whisk in the flour to create a roux. Keep stirring continuously for about 2 to 3 minutes until the mixture is bubbly and lightly golden — this will help thicken your chili perfectly.

Step 2: Slowly pour in the chicken broth while whisking constantly to avoid lumps. Keep cooking and stirring until the broth mixture thickens slightly, about 5 minutes. This step builds the flavorful, creamy base that holds the chili together.

Step 3: Stir in the half-and-half, warming it gently for about 2 minutes. Make sure it’s at room temperature before adding to prevent curdling and ensure your chili stays silky smooth.

Step 4: Now, add the shredded chicken and sliced sausage to the pot. Stir well, allowing the meats to heat through and soak up the rich flavors for about 5 minutes.

Step 5: Add the red beans, corn, and green chilies, mixing everything together. Then sprinkle in the onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Stir thoroughly to coat all the ingredients in this fantastic spice blend.

Step 6: Let your chili simmer gently over low heat for about 10 minutes. This gives all those flavors time to marry and develop deep, complex notes that make this chili so special.

Step 7: Finally, remove the pot from heat and stir in the freshly shredded pepper jack cheese until melted and creamy throughout. Taste and adjust seasoning if needed, then serve immediately for best results.

Servings and Timing

This Easy Cajun White Chicken Chili Recipe makes about 4 hearty servings, perfect for a family meal or sharing with close friends. The prep time is just 10 minutes since most ingredients are straightforward to measure and prep. Cooking takes about 20 minutes, including the roux preparation and simmering time, so the total time is roughly 30 minutes. There’s no resting time necessary — it’s best enjoyed hot and fresh right off the stove, which is perfect for those busy weeknights when you want something quick, creamy, and packed with flavor.

How to Serve This Easy Cajun White Chicken Chili Recipe

This close-up image shows a creamy stew with several layers of ingredients. The base layer is a rich, light brown creamy sauce speckled with tiny herbs and spices. Mixed within the sauce are chunks of white meat, shredded pieces, and many kidney beans in dark maroon and light beige colors. Small green herb pieces are spread evenly all over, adding a fresh look. The textures vary from tender meat to smooth beans, all combined in the sauce. The dish looks warm, hearty, and full of flavor on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this chili piping hot in deep bowls to really soak in the rich aroma and warmth. One of my favorite accompaniments is a side of crisp tortilla chips or warm cornbread — their crunch and subtle sweetness perfectly balance the creamy spicy chili.

For garnishing, a generous sprinkle of chopped fresh cilantro or green onions adds a refreshing pop of color and brightness that cuts through the richness beautifully. A dollop of sour cream or Greek yogurt is also wonderful if you want to tone down the heat a little and add a cool, creamy layer. When I’m feeling indulgent, I sometimes add avocado slices for a buttery, fresh contrast.

As for beverages, a chilled crisp white wine like Sauvignon Blanc or a light lager contrasts nicely with the spices without competing for attention. If alcohol isn’t your thing, an iced tea with lemon or a citrus-flavored sparkling water always feels refreshing alongside this chili. I’ve served this dish at casual dinners, cozy holiday events, and spirited game days — it fits perfectly with every vibe and keeps everyone coming back for more.

Variations

One of the things I love about this recipe is how easy it is to make your own spin on it. For instance, if you want a lighter version, swapping the half-and-half for unsweetened almond milk and using turkey sausage instead of pork keeps it lean but still tasty. For those who prefer a gluten-free meal, using a gluten-free flour blend in place of all-purpose flour works like a charm for the roux.

If you want a vegan twist, I recommend substituting the chicken and sausage with smoky tofu or tempeh, along with vegetable broth instead of chicken broth. Use a vegan cheese or nutritional yeast to maintain that creamy, cheesy note. To intensify the flavor, you can increase the amount of smoked paprika and add a pinch of cayenne for more heat.

For a different cooking method, this chili is fantastic in a slow cooker. Just combine all ingredients except the cheese in the slow cooker and cook on low for 4 to 6 hours before stirring in the cheese at the end. This makes it even easier on busy days and allows the spices to meld beautifully over time.

Storage and Reheating

Storing Leftovers

I always store leftover Easy Cajun White Chicken Chili in an airtight container in the refrigerator, and it keeps well for up to 3 to 4 days. I find that glass containers with tight-sealing lids work best because they don’t absorb odors and are easy to reheat straight from the fridge.

Freezing

This chili freezes wonderfully, which makes it a fantastic meal prep option. To freeze, let the chili cool completely, then transfer it into freezer-safe containers or heavy-duty freezer bags (removing as much air as possible). It will keep for up to 3 months frozen. When you’re ready to enjoy, thaw overnight in the fridge for best results before reheating.

Reheating

When reheating, I prefer warming the chili gently on the stovetop over low to medium heat to retain its creamy texture and avoid separating. Stir occasionally and add a splash of broth or half-and-half if it feels too thick. Avoid using the microwave on high heat as it can dry out the meats and cause the cheese to become rubbery. Slow, gentle reheating brings back all that wonderful flavor and creaminess.

FAQs

Can I make this chili spicier?

Absolutely! You can increase the amount of Cajun seasoning or add extra chopped jalapeños or cayenne pepper to taste. Just keep in mind the balance between heat and creaminess to avoid overpowering the dish.

What type of sausage works best?

I like using spicy or smoked sausage for added flavor depth, but you can also use mild, sweet, or even chicken sausage depending on your preference. Slice it thin to ensure it cooks evenly and infuses the chili with its smoky goodness.

Can I use canned chicken instead of fresh?

While fresh cooked chicken gives the best texture and flavor, canned chicken can be used in a pinch. Just be sure to drain it well and add it towards the end of cooking so it doesn’t dry out.

Is this recipe suitable for meal prepping?

Definitely! This chili stores and freezes well, making it perfect for batch cooking. Just be mindful of reheating gently to maintain that creamy consistency.

Can I substitute the half-and-half with cream or milk?

You can substitute half-and-half with heavy cream for an even richer chili or whole milk for a lighter version. Just remember that using milk might make the chili less creamy, so I recommend adding a bit more flour if you go this route to keep the texture thick.

Conclusion

I can’t recommend this Easy Cajun White Chicken Chili Recipe enough for anyone looking for a flavorful, comforting meal that’s quick to make but feels like a warm hug on a chilly day. Whether you’re feeding family, entertaining friends, or just treating yourself, this dish hits all the right notes and never fails to impress. I hope you love it as much as I do and can’t wait to hear how you personalize it for your own table!