Spicy Cajun White Chicken Chili Recipe
This Cajun White Chicken Chili is quick and easy to prepare and packs a punch of bold flavors that will delight your taste buds.
Ingredients
Scale
- 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
- 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.
- 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.
- After thickening, add the cooked chicken and the browned sausage to the pot. Stir well to combine all the ingredients.
- 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.
- 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