This Cajun White Chicken Chili is quick and easy to prepare and packs a punch of bold flavors that will delight your taste buds.

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Spicy Cajun White Chicken Chili Recipe

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This Cajun White Chicken Chili is quick and easy to prepare and packs a punch of bold flavors that will delight your taste buds.

• Author: Chef Lora

Ingredients

Scale 1x2x3x

• 2 Tbspbutter
• 2 Tbspall-purpose flour
• 3 cupschicken broth
• 1 cuphalf-and-half
• 3 cupscooked, chopped chicken (rotisserie chicken works great!)
• 1lb smoked or andouille sausage, sliced and browned
• 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 Tbspdried minced onion flakes
• ¼ tspgarlic powder
• 2 tspcumin
• 1 tspchili powder
• 1½ TbspCajun seasoning
• 2 cupsshredded pepper jack cheese

Instructions

1. Begin your cooking journey by melting the butter in a Dutch oven set over medium heat. Once the butter has melted, add the all-purpose flour. Stir constantly for about two minutes until the flour turns a light golden color, resulting in a roux.
2. Slowly whisk in the chicken broth, followed by the half-and-half, mixing continuously to avoid lumps. Keep the mixture on the heat until it begins to thicken; this usually takes just a few minutes.
3. After thickening, add the cooked chicken and the browned sausage to the pot. Stir well to combine all the ingredients.
4. Sprinkle the minced onion flakes, garlic powder, cumin, chili powder, and Cajun seasoning into the pot. Stir thoroughly to ensure the spices are evenly distributed.
5. Finally, introduce the shredded pepper jack cheese into the pot. Stir until the cheese completely melts and integrates into the chili.

Notes

If you’re looking to make this dish dairy-free, substitute the half-and-half with coconut milk, which will add a subtle sweetness.

Nutrition

• Calories: 500 kcal
• Protein: 30 g