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–+ servings
Easy Cajun White Chicken Chili

Cozy Up with Easy Cajun White Chicken Chili in One Pot

This Easy Cajun White Chicken Chili is a one-pot recipe perfect for busy weeknights, with a creamy texture and delightful spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Butter Kerrygold unsalted butter is recommended for flavor.
  • 1 cup Flour King Arthur all-purpose flour is preferred.
  • 4 cups Chicken Broth Use low-sodium broth for better control of seasoning.
  • 1 cup Half-and-Half Room temperature helps prevent lumps when mixed with hot ingredients.
For the Protein
  • 2 cups Chicken Shredded or cut into pieces; rotisserie chicken can be used.
  • 1 pound Sausage Andouille sausage enhances the Cajun flavor.
For the Veggies
  • 1 can Red Beans Should be drained and rinsed well.
  • 1 cup Corn Drain properly to avoid excess liquid.
  • 1 can Green Chilies Adjust quantity based on preference.
For the Seasoning
  • 1 tablespoon Onion Flakes Boost flavor; easy to adjust for personal taste.
  • 1 teaspoon Garlic Powder Adds savory flavor without the prep time of fresh garlic.
  • 1 teaspoon Cumin
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cajun Seasoning
  • 1 teaspoon Smoked Paprika
For the Finish
  • 1 cup Pepper Jack Cheese Freshly shredded is recommended for better texture.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium-high heat, add the sliced Andouille sausage and sauté for about 5-7 minutes until golden brown. Remove and set aside, keeping 1 tablespoon of rendered fat.
  2. Reduce heat to medium and add butter to the pot. Melt and whisk in flour, cooking for about 2 minutes until fragrant and golden.
  3. Gradually whisk in chicken broth and half-and-half, ensuring no lumps. Increase heat and bring to a gentle boil, stirring constantly for 2-3 minutes.
  4. Stir in onion flakes, garlic powder, cumin, chili powder, Cajun seasoning, and smoked paprika. Cook for an additional minute to allow spices to bloom.
  5. Add browned sausage, shredded chicken, rinsed red beans, drained corn, and green chilies to the pot. Mix well and let it simmer on low.
  6. Reduce heat to low and let chili simmer for 10-12 minutes, stirring occasionally to prevent sticking.
  7. Remove from heat and stir in shredded Pepper Jack cheese until melted and creamy.
  8. Taste and adjust seasonings if needed. Ladle chili into bowls and serve with your favorite toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store in an airtight container for up to 4 days. Freeze in safe containers for up to 3 months. Reheat on stovetop, adding chicken broth if thickened.

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