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Creamy Cajun White Chicken Chili

A creamy one-pot white chicken chili made with chicken broth, half-and-half, chicken, smoked chicken sausage, beans, corn, green chiles, Cajun spices, and pepper jack cheese. This Cajun White Chicken Chili is hearty, bold, and easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 3 cups cooked chicken chopped
  • 1 lb smoked chicken sausage sliced and browned
  • 2 15-oz cans kidney beans, rinsed and drained
  • 1 11-oz can white corn, drained
  • 2 4-oz cans chopped green chiles, undrained
  • 2 Tbsp dried minced onion
  • 1/4 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 1/2 Tbsp Cajun seasoning
  • 2 cups shredded pepper jack cheese

Equipment

  • Large saucepan or Dutch oven
  • Whisk
  • Wooden spoon or heat-safe spatula
  • Knife
  • Cutting board
  • Can opener
  • Measuring cups and spoons
  • Ladle

Method
 

  1. In a large saucepan or Dutch oven, melt the butter.
  2. Add the flour and cook for 2 minutes.
  3. Whisk in the chicken broth and half-and-half.
  4. Bring to a boil and cook for 2 minutes, until slightly thickened.
  5. Stir in the cooked chicken, browned smoked chicken sausage, kidney beans, corn, green chiles, dried minced onion, garlic powder, cumin, chili powder, and Cajun seasoning.
  6. Bring to a boil again.
  7. Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally.
  8. Stir in the shredded pepper jack cheese until melted and serve hot.

Notes

Add the cheese near the end for the smoothest texture.
Broth and Cajun seasoning can vary in saltiness, so taste before adjusting.
A splash of broth can loosen leftovers during reheating.