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Cajun White Chicken Chili – Bold, Creamy & Comforting Southern Flavor

If you love hearty, creamy soups with bold southern flavors, this Cajun White Chicken Chili will instantly become one of your all-time favorites. It’s a rich and satisfying chili made with tender shredded chicken, smoky beef sausage, white corn, red beans, green chilies, Cajun spices, and melted pepper jack for the perfect balance of heat and creaminess. Unlike traditional white chicken chili, the Cajun-inspired version adds deeper flavors thanks to Cajun seasoning, cumin, and the subtle smoky taste from beef sausage. Every spoonful delivers warmth, spice, and comfort—making this the ideal recipe for cozy nights, meal prep, or game-day comfort food. It’s nourishing, filling, budget-friendly, and beautifully layered with flavors. This dish cooks in one pot, is incredibly easy to build, and feels like a warm southern hug in a bowl. Whether you prefer mild or spicy chili, this recipe can be adjusted effortlessly to match your heat level. Ready to enjoy a bowl of creamy Cajun goodness? Let’s dive in!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 3 cups cooked shredded chicken
  • 1 lb smoked beef sausage or beef andouille-style sausage sliced
Vegetables
  • 2 15 oz cans red beans, drained and rinsed
  • 1 11 oz can white corn
  • 2 4 oz cans diced green chilies
  • 2 tbsp dried onion flakes
  • ¼ tsp garlic powder
Broth
  • 3 cups chicken broth
  • Spices & Seasonings
  • 1 ½ tbsp Cajun seasoning
  • 1 tsp chili powder
  • 2 tsp cumin
  • Salt & pepper to taste
Thickener
  • 2 tbsp all-purpose flour
Creamy Base
  • 2 tbsp butter
  • 1 cup half-and-half
  • 2 cups pepper jack cheese shredded

Equipment

  • Large heavy-bottom soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring spoons & cups
  • Small bowl (for mixing flour slurry)
  • Ladle for serving

Method
 

Step 1 — Cook the sausage
  1. Heat a large soup pot over medium heat.
  2. Add sliced beef sausage and sauté for 4–5 minutes, until it begins to brown and release flavor.
  3. Remove sausage and set aside.
Step 2 — Build the flavor base
  1. In the same pot, melt the butter.
  2. Add dried onion flakes and garlic powder.
  3. Cook 1 minute to activate their aroma.
Step 3 — Add spices
  1. Stir in Cajun seasoning, chili powder, and cumin.
  2. Toast spices for 30 seconds—this deepens the Cajun flavor profile.
Step 4 — Add chicken, beans, corn & chilies
  1. Add the cooked chicken, red beans, white corn, and green chilies.
  2. Mix until everything is coated in spices.
Step 5 — Pour in broth
  1. Add the chicken broth and return the browned sausage to the pot.
  2. Stir well and bring the mixture to a simmer.
Step 6 — Thicken the chili
  1. In a small bowl, stir flour with ¼ cup cold water to form a slurry.
  2. Pour the slurry into the simmering pot and stir until combined.
  3. Let the chili cook 15–20 minutes, thickening naturally as it simmers.
Step 7 — Make it creamy
  1. Lower the heat.
  2. Stir in the half-and-half and pepper jack cheese.
  3. Mix gently until the chili becomes smooth, creamy, and slightly stretchy from the cheese.
Step 8 — Taste & adjust
  1. Add salt, pepper, or extra Cajun seasoning depending on your heat preference.
Step 9 — Serve hot
  1. Ladle chili into bowls and garnish with cilantro, green onions, or extra cheese if desired.

Notes

🧊 Storage & Reheating
Refrigerator
Store for 4–5 days in an airtight container.
Chili will thicken—add broth or a splash of milk when reheating.
Freezer
Freeze without dairy for 2 months.
Add the cream and cheese after reheating.
Reheating
Reheat on low heat to avoid curdling the dairy.
Add a bit of broth if chili becomes too thick.
🥄 Variations
1. Extra spicy Cajun chili
Add jalapeños, extra chili powder, or more Cajun seasoning.
2. Healthier version
Use low-fat milk instead of half-and-half and reduce cheese.
3. High-protein version
Add white beans or chickpeas.
4. Slow cooker method
Cook everything except the dairy on LOW for 6 hours.
Add half-and-half and cheese 10 minutes before serving.
5. Gluten-free version
Use cornstarch instead of flour.
6. Kid-friendly mild version
Use mild green chilies and reduce Cajun seasoning to 1 tbsp.
7. Smoky Cajun twist
Add smoked paprika or fire-roasted corn.
8. Tomato-style variation
Add 1 cup crushed tomatoes for a Cajun-TexMex hybrid.
9. Low-carb variation
Replace beans and corn with cauliflower and zucchini.
10. Extra creamy
Add cream cheese for a silkier, richer finish.
❓ 10 FAQs
1. Is Cajun white chicken chili very spicy?
It can be mild or spicy—adjust Cajun seasoning and chilies.
2. Can I use rotisserie chicken?
Yes, it works beautifully.
3. Can I replace red beans?
Use white beans, navy beans, or great northern beans.
4. Can I make this dairy-free?
Use coconut milk and omit cheese.
5. Can I skip the sausage?
Yes, but it adds amazing smoky flavor.
6. How can I thicken the chili naturally?
Mash some beans or simmer longer uncovered.
7. Can kids eat this?
Yes—use mild Cajun seasoning.
8. Can I freeze it?
Freeze before adding dairy for best texture.
9. Does pepper jack cheese make it very spicy?
It adds mild heat; mozzarella is a softer substitute.
10. What toppings work best?
Green onions, cilantro, lime, cheese, or crushed tortilla strips.
🏁 Conclusion
This Cajun White Chicken Chili is everything you expect from a comforting southern dish—creamy, smoky, spicy, hearty, and so flavorful that every bite warms your soul. The smoky beef sausage, tender shredded chicken, Cajun spices, and melted pepper jack cheese create a rich, comforting bowl perfect for weeknights, gatherings, or cold-weather meals. With simple ingredients and one-pot cooking, you’ll want to make this recipe again and again.