This Cajun white chicken chili has been a fast favorite in my kitchen for years. I discovered this hearty, creamy version on a blustery evening when I wanted the comfort of a classic chili but craved the bright, smoky flavors of Cajun cooking. The balance of tender chicken, browned andouille, sweet corn and red beans in a velvety, lightly spiced broth makes every bowl feel both indulgent and familiar. It’s the sort of dish that fills the house with aroma and gets everyone to the table fast.

I first made this recipe using a store-bought rotisserie chicken after a long day; the convenience combined with the bold spices impressed my family so much that it quickly became a requested repeat. Texturally, the creamy roux-thickened base contrasts beautifully with the bite of pepper jack and the chew of sausage. We often serve it with warm cornbread and a simple green salad, turning a busy weeknight into a cozy shared meal. If you love big flavors and minimal fuss, this will be a regular in your rotation.

Ingredients

• Butter & Flour: 2 tablespoons butter and 2 tablespoons all-purpose flour form a quick roux to thicken the broth; the flour should be fresh and the butter unsalted if you prefer to control salt levels.
• Chicken Broth & Half-and-Half: 3 cups chicken broth and 1 cup half-and-half create a creamy, slightly tangy base; use low-sodium broth if you want to control sodium, or homemade stock for deeper flavor.
• Cooked Chicken: 3 cups chopped cooked chicken (rotisserie works perfectly); dark meat yields more moisture and flavor, but white meat is leaner—both work well.
• Smoked or Andouille Sausage: 1 pound, sliced and browned to develop Maillard flavor; brands vary, but choose a smoked or spicy andouille for authentic smoky notes.
• Canned Goods: Two 15-ounce cans red beans (rinsed), one 11-ounce can white corn (drained), and two 4-ounce cans chopped green chiles (undrained) provide texture and body with minimal prep.
• Seasonings: 2 tablespoons dried minced onion flakes, 1/4 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon chili powder and 1 1/2 tablespoons Cajun seasoning round out the flavor—adjust the Cajun amount to control heat.
• Cheese: 2 cups shredded pepper jack cheese adds melting spice and a creamy finish; grate fresh for best melt and texture using a rotary grater.

Instructions

Make the Roux and Base: In a Dutch oven set over medium heat, melt 2 tablespoons of butter. Stir in 2 tablespoons of all-purpose flour and cook for about 2 minutes, whisking constantly so the flour cooks but does not brown. Slowly whisk in 3 cups of chicken broth and 1 cup of half-and-half, bringing the mixture to a gentle boil. Continue to cook 2 minutes until the liquid thickens slightly—this is your creamy base; proper whisking prevents lumps. Add Meats and Canned Ingredients: Add 3 cups chopped cooked chicken and 1 pound sliced smoked or andouille sausage (browned separately for best texture), as well as the drained white corn, rinsed red beans and the undrained chopped green chiles. Stir to combine so the sausage and chicken distribute evenly. Season and Simmer: Stir in 2 tablespoons dried minced onion flakes, 1/4 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon chili powder and 1 1/2 tablespoons Cajun seasoning. Reduce heat to medium-low and simmer uncovered for 10 to 15 minutes, stirring occasionally. Taste and adjust seasoning; add salt or more Cajun blend for additional heat. Finish with Cheese: Remove from heat and stir in 2 cups shredded pepper jack cheese until melted and cohesive. If you prefer a creamier finish, add a splash of extra half-and-half. Serve hot with warm cornbread or over brown rice for a heartier plate.

Storage Tips

Cool leftovers completely before transferring to airtight containers. Refrigerate for up to 4 days; for longer storage, freeze in meal-sized portions or in resealable freezer bags for up to 3 months. When freezing, leave a little headspace as liquids expand. Reheat gently on the stovetop over medium-low heat, stirring often to reincorporate the cheese and avoid breaking the dairy; add a splash of broth or half-and-half if it becomes too thick. Avoid reheating at very high heat to prevent separation of the dairy components.

Ingredient Substitutions

Swap in cooked shredded turkey or extra rotisserie chicken to keep the protein but reduce pork. For a lighter version, choose turkey smoked sausage or a lean kielbasa. Replace half-and-half with heavy cream for a richer finish or with whole milk for a lighter texture (note this will be slightly less creamy). For gluten-free, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) instead of the roux; add it near the end and simmer until glossy. If you want less heat, choose a mild cheese like Monterey Jack instead of pepper jack.

Serving Suggestions

Serve bowls topped with extra shredded pepper jack, chopped cilantro, sliced green onions or a dollop of sour cream to mellow the heat. Cornbread, garlic croutons, or warm flour tortillas are excellent for sopping up the broth. For a lighter plate, pair a small bowl with a crisp green salad dressed with a citrus vinaigrette to cut the richness. At gatherings, set up a topping station with lime wedges, chopped jalapeños, shredded cheese and crunchy tortilla strips so guests can customize their bowls.

Cultural Background

This pot of chili is a fusion of Southwestern and Louisiana-inspired flavors. Traditional white chili often centers on white beans and green chiles and has a milder Southwestern profile; adding Cajun seasoning and smoked sausage nods toward Creole and Cajun cooking from Louisiana, which favors smoked meats, paprika and oregano. The result is a hybrid that borrows the creamy, comforting base of white chili and marries it to the smoky, herb-forward spice blends of Cajun cuisine—an American regional mash-up that feels both familiar and novel.

Seasonal Adaptations

In colder months, make the recipe as written and serve with buttered cornbread for true comfort. In summer, lighten it by using grilled chicken and fresh corn, and keep the heat lower so it’s more picnic-friendly. For fall, toss in roasted diced sweet potato for an earthy sweetness that pairs beautifully with the Cajun spices. Around the holidays, increase the smoked sausage and add a splash of apple cider for a touch of sweetness that balances the savory and spicy notes.

Meal Prep Tips

Portion into single-serve airtight containers for quick lunches and dinners—this dish reheats well in both microwave and stovetop. If prepping ahead, store the shredded cheese separately and add it while reheating to preserve texture. For freezer prep, cool completely before sealing and label with date and reheating instructions. When reheating from frozen, thaw overnight in the fridge and reheat slowly on low to medium heat, stirring occasionally and adding a little broth if needed to restore creaminess.

Whether you’re feeding a crowd or stashing lunches for the week, this Cajun white chicken chili offers the sort of dependable, bold flavor that turns simple ingredients into something special. Give it a try and make it your own—adjust the heat, change the sausage, or toss in fresh veggies. I promise it will become a fast favorite.