Amazing 45-Min Cajun White Chicken Chili

By anna Boncoeur On September 28, 2025

Are you tired of the same old weeknight dinners? I’m Anna, a total food lover who believes that delicious meals shouldn’t be complicated. My kitchen is all about making everyday cooking joyful, especially when it comes to chicken! I love finding ways to bring exciting flavors to your table without the fuss. That’s why I’m so thrilled to share this incredible Cajun White Chicken Chili with you. It’s packed with comforting, savory goodness and just the right amount of spice to make your taste buds sing!

Get ready to fall in love with this Cajun White Chicken Chili! It’s got this amazing creamy texture from the half-and-half and cheese, but with this fantastic kick from the Cajun seasoning. It’s not just about the heat, though; it’s that deep, savory flavor that makes you want another bowl. Plus, it’s seriously easy to throw together, even on a busy weeknight. We’re talking simple ingredients that come together in under an hour. You’re going to adore how comforting and satisfying this chili is. It’s the perfect way to bring a little taste of Louisiana right into your own kitchen without any fuss.

Table Of content

Why You’ll Love This Cajun White Chicken Chili

Super Quick: Ready in about 45 minutes, perfect for busy weeknights!
Simple Ingredients: Uses pantry staples and easy-to-find items.
Incredible Flavor: A delicious blend of creamy, savory, and a hint of Cajun spice.
So Comforting: It’s like a warm hug in a bowl.
Super Adaptable: Easy to tweak for spice level or dietary needs.

Alright, let’s talk about what you’ll need to make this absolutely fantastic Cajun White Chicken Chili! You know me, I’m all about simple, quality ingredients that really let the flavors shine. Using good stuff makes all the difference, trust me! Everything comes together so easily, and the result is just pure comfort in a bowl. We’re going to layer in some really classic Cajun flavors with a creamy, dreamy base that just makes it irresistible. So, let’s get our ducks in a row and gather everything for this delicious chili!

2 Tbsp	butter
2 Tbsp	all-purpose flour
3 cups	chicken broth
1 cup	half-and-half
3 cups	cooked chopped chicken (rotisserie chicken works great here!)
1 lb	turkey smoked sausage, sliced and browned (or andouille sausage if you like!)
2 (15-oz) cans	red beans, rinsed and drained
1 (11-oz) can	white corn, drained
2 (4-oz) cans	chopped green chilies, undrained
2 Tbsp	dried minced onion flakes
¼ tsp	garlic powder
2 tsp	cumin
1 tsp	chili powder
1½ Tbsp	Cajun seasoning (this is where the magic happens!)
2 cups	shredded pepper jack cheese

Okay, now for the fun part – making this amazing Cajun White Chicken Chili! It really comes together so easily, you’ll wonder why you haven’t made it before. We’re going to build layers of flavor, starting with a simple roux that makes our chili so wonderfully creamy. Don’t worry if you’ve never made a roux before; it’s super straightforward. Just a little bit of patience and you’ll have a base that’s just begging for all those delicious Cajun spices and tender chicken!

Step-by-Step Preparation Guide

First things first, grab a good-sized Dutch oven or a heavy-bottomed pot. Melt the butter over medium heat. Once it’s all melty and lovely, whisk in the flour. You want to cook this mixture, stirring constantly, for about 2 minutes. This is your roux – it’ll help thicken our chili beautifully. It shouldn’t get too brown, just a nice pale blonde color.
Now, it’s time to make things creamy! Gradually whisk in the chicken broth, a little bit at a time, making sure to smooth out any lumps from the flour. Once all the broth is in, slowly whisk in the half-and-half. Keep whisking until everything is smooth. Bring this mixture up to a gentle boil, and let it cook for about 2 more minutes, stirring, until it starts to thicken up nicely. It should coat the back of a spoon.
This is where all the magic really happens! Add in the rest of your ingredients: the cooked chicken, the sliced and browned turkey smoked sausage (or andouille if you went that route!), those rinsed red beans, the drained white corn, the undrained chopped green chilies, the dried minced onion flakes, garlic powder, cumin, chili powder, and of course, our star, the Cajun seasoning. Give it all a good stir to combine everything.
Let this wonderful chili simmer gently for about 10 to 15 minutes. You want everything to heat through and for all those amazing flavors to meld together. Stir it every now and then to make sure nothing sticks to the bottom.
Right at the very end, stir in those 2 cups of shredded pepper jack cheese. Keep stirring until it’s all melted and gooey, making your chili even more luscious. Taste it and see if it needs any more salt or Cajun seasoning – you’re the boss here! Serve it up hot and enjoy every single bite.

Tips for Perfect Cajun White Chicken Chili

To make sure your Cajun White Chicken Chili is absolutely perfect every time, here are a few little tricks I’ve picked up. When you’re browning that sausage, whether it’s turkey smoked sausage or andouille, give it a nice, even sear. This really brings out its flavor and adds a little something extra to the chili. Don’t be afraid to really get in there with your whisk when you’re making the roux and adding the liquids; you want it super smooth to avoid any floury bits. And for the Cajun seasoning, well, that’s your moment to shine! Start with the 1½ tablespoons, but taste it towards the end. If you like things a bit spicier, don’t hesitate to add a little more. Remember, Cajun seasoning can vary in heat, so start there and adjust. If your chili seems a little too thick, just stir in a splash more chicken broth or half-and-half until you get that perfect, comforting consistency. Oh, and a little secret: a tiny pinch of sugar can sometimes balance out the acidity from the chilies and tomatoes, but it’s totally optional!

Frequently Asked Questions About Cajun White Chicken Chili

Got questions about whipping up this amazing Cajun White Chicken Chili? I totally get it! It’s a bit different from your standard chili, and I’m here to help you make it perfect. Whether you’re wondering about substitutions, how to make it ahead, or how to tweak that spice level, I’ve got you covered. Let’s dive in!

Can This Cajun White Chicken Chili Be Made Ahead?

Oh, absolutely! This chili is one of those dishes that actually tastes even better the next day. If you want to make it ahead, just follow the recipe instructions all the way through, let it cool completely, and then pop it into an airtight container in the fridge. It should keep well for about 3-4 days. When you’re ready to reheat, you can do it gently on the stovetop over low heat, stirring occasionally, or even pop a portion in the microwave. You might need to add a tiny splash more chicken broth or half-and-half if it seems a little thick after chilling.

What Are the Best Toppings for Cajun White Chicken Chili?

This is where you can really have some fun and customize your bowl! Since we’ve got that creamy base and a nice Cajun kick, you can go in a few directions. Of course, more shredded pepper jack cheese is always a winner! A dollop of cool sour cream or even some Greek yogurt is fantastic for balancing the spice. Fresh cilantro adds a lovely brightness, and some thinly sliced green onions or chives bring a nice fresh bite. If you’re feeling adventurous, a few crunchy tortilla strips or even some diced avocado can add a wonderful texture contrast. Just pick what sounds good to you!

How Can I Adjust the Spice Level of This Cajun White Chicken Chili?

This is your chili, so you’re in charge of the heat! The heat really comes from the Cajun seasoning, which can vary quite a bit between brands. I usually start with the 1½ tablespoons, and then I taste it towards the end. If it’s not quite kicking enough for you, just add another teaspoon or two of the Cajun seasoning. If you want even more heat, you could add a pinch of cayenne pepper or even a finely diced jalapeño when you add the green chilies. Conversely, if you find it’s a bit too fiery, you can always cool it down with a bit more half-and-half or by adding a little extra shredded cheese or a dollop of sour cream on top when serving. You could also try using a milder Cajun blend if you can find one.

Understanding the Nutritional Value of Cajun White Chicken Chili

Just a friendly heads-up about the numbers! The nutritional information you see for this Cajun White Chicken Chili is an estimate. It can totally change depending on the specific brands you use, how you chop your ingredients, and even how big your serving is. So, think of these figures as a helpful guide, not a strict rulebook!

Nutritional Disclaimer for Your Cajun White Chicken Chili

Nutritional values are estimates and may vary based on ingredients used, preparation methods, and serving sizes.

Leftover Cajun White Chicken Chili? Lucky you! This stuff is even better the next day, and it stores like a dream. You’ll want to make sure it cools down a bit before you tuck it away safely. Whether you’re planning on enjoying it tomorrow or next week, proper storage is key to keeping it tasting just as amazing as when it was freshly made. And reheating? We’ve got that covered too, so you can get that comforting bowl back in your hands without any fuss!

Storing and Reheating Your Cajun White Chicken Chili Table

Storage Method	Duration	Reheating Instructions
Refrigerator	3-4 days	Gently reheat in a saucepan over low heat, stirring often, until heated through. Alternatively, microwave individual portions until hot. Add a splash of chicken broth or half-and-half if it seems too thick.
Freezer	2-3 months	Thaw overnight in the refrigerator. Then, reheat on the stovetop over low heat, stirring occasionally, until thoroughly heated. You may need to add a little extra liquid.

For more delicious recipes and inspiration, check out our Pinterest page!

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