Description
This Easy Cajun White Chicken Chili is a flavorful, hearty dish combining tender chicken, spicy sausage, and a rich blend of seasonings. Ready in just 20 minutes, it’s perfect for a comforting weeknight meal with a Cajun twist, featuring creamy half-and-half and melted pepper jack cheese for extra indulgence.
Ingredients
Butter and Flour Mixture
- 3 tbsp butter (preferably unsalted Kerrygold)
- 3 tbsp all-purpose flour (King Arthur recommended)
Broth and Dairy
- 3 cups chicken broth
- 1 cup half-and-half (room temperature, about 70°F)
Proteins
- 3 cups chicken (shredded or cut into 1/2-inch pieces)
- 1 lb sausage (sliced into 1/4-inch rounds)
Vegetables and Beans
- 30 oz red beans (drained and rinsed well)
- 11 oz corn
- 8 oz green chilies
Spices
- 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
Cheese
- 2 cups pepper jack cheese (freshly shredded recommended)
Instructions
- Melt Butter and Make Roux: In a large pot or Dutch oven over medium heat, melt the 3 tablespoons of butter. Once melted, whisk in the 3 tablespoons of flour to create a roux, cooking and stirring constantly until the mixture is bubbly and slightly golden, about 2 minutes.
- Add Broth and Half-and-Half: Gradually whisk in the 3 cups of chicken broth, ensuring no lumps form. Then stir in the 1 cup of half-and-half. Continue to cook, stirring occasionally, until the mixture thickens slightly, about 3 to 5 minutes.
- Add Proteins and Vegetables: Add the 3 cups of shredded or chopped chicken, the 1 pound of sausage slices, 30 ounces of drained and rinsed red beans, 11 ounces of corn, and 8 ounces of green chilies to the pot. Stir to combine evenly.
- Season the Chili: Sprinkle in the 2 tablespoons of onion flakes, 1/4 teaspoon garlic powder, 2 teaspoons cumin, 1 1/2 teaspoons chili powder, 2 tablespoons Cajun seasoning, and 1/2 teaspoon smoked paprika. Stir well to distribute all the seasonings throughout the chili.
- Simmer the Chili: Lower the heat to medium-low and allow the chili to simmer gently for about 10 minutes, stirring occasionally to prevent sticking and to meld the flavors.
- Add Cheese and Finish: Remove the pot from heat and stir in the 2 cups of freshly shredded pepper jack cheese until melted and creamy, providing a rich, spicy finish to the chili.
- Serve: Ladle the chili into bowls and serve hot. Optional garnishes include chopped green onions or extra shredded cheese for added flavor.
Notes
- Using freshly shredded pepper jack cheese ensures better melting and creaminess.
- Make sure to rinse the canned beans well to reduce sodium and improve flavor.
- Adjust Cajun seasoning quantity according to your preferred spice level.
- This chili can be thickened by simmering longer or thinned with additional chicken broth.
- For a dairy-free version, substitute half-and-half and cheese with suitable vegan alternatives.
