This Cajun white chicken chili has been a weeknight lifesaver in my kitchen for years. I first put these flavors together on a busy autumn evening when I had rotisserie chicken in the fridge and a craving for something comforting with a little southern heat. The result was a creamy, bright chili with the smoky bite of andouille sausage and the mellow warmth of Cajun spices—everything my family wanted in one pot. It hits the balance between a hearty stew and a quick, weeknight-friendly meal, and it became a new favorite almost immediately.

What makes this version special is how accessible the ingredients are and how fast it comes together. With a simple roux-thickened base of butter and flour, enriched with half-and-half and chicken broth, the chili gains a silky mouthfeel that lets the spices and pepper jack cheese shine. The texture is pleasantly chunky from beans, corn, and sausage, while shredded chicken keeps it familiar and satisfying. Serve it with cornbread and a crisp salad, and you have a crowd-pleasing dinner that’s quick enough for a busy evening but flavorful enough for company.

Ingredients

• Butter and flour: The base begins with 2 tablespoons butter and 2 tablespoons all-purpose flour to form a quick roux; this thickens the broth without cream-heavy reduction and gives the chili a silky finish.
• Chicken broth and half-and-half: Use 3 cups low-sodium chicken broth and 1 cup half-and-half for a rich yet balanced liquid—substitute heavy cream for an even silkier texture or use lower-fat milk for a lighter finish.
• Cooked chicken: About 3 cups shredded or chopped cooked chicken (rotisserie is perfect) keeps prep short and adds tender protein; white meat yields a cleaner flavor while dark meat is juicier.
• Smoked or andouille sausage: One pound, sliced and browned adds smoky depth and a satisfying chew; turkey smoked sausage works for lower calories, but traditional pork andouille gives the classic profile.
• Canned beans, corn, and chilies: Two 15-ounce cans red beans (rinsed), one 11-ounce can white corn (drained), and two 4-ounce cans chopped green chilies add texture, sweetness, and a subtle green heat.
• Spices and aromatics: Dried minced onion (2 tablespoons), 1/4 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon chili powder and 1 1/2 tablespoons Cajun seasoning round out flavor—choose a quality Cajun blend or make your own with paprika, cayenne, garlic and oregano.
• Pepper jack cheese: Two cups shredded pepper jack fold in at the end for creamy, spicy melt—use a rotary grater for even melting and a fresher taste.

Instructions

Build the roux and base: In a Dutch oven over medium heat, melt 2 tablespoons butter. Stir in 2 tablespoons all-purpose flour and cook for 2 minutes, whisking constantly to eliminate the raw flour taste and develop a pale roux. This step thickens the liquid—watch for a faint nutty aroma; do not let it brown deeply. Add liquids and thicken: Gradually whisk in 3 cups chicken broth and 1 cup half-and-half, smoothing lumps as you go. Bring to a gentle boil, then simmer for 2 minutes until the mixture thickens slightly. The body should coat the back of a spoon; if it’s too thin, simmer another minute, but take care to avoid curdling from high heat. Combine proteins and vegetables: Stir in 3 cups cooked, chopped chicken and 1 pound sliced, browned smoked or andouille sausage plus the rinsed and drained red beans, 11-ounce can white corn (drained) and two 4-ounce cans chopped green chilies (undrained). Mix thoroughly to distribute the sausage and beans evenly. Season and simmer: Add 2 tablespoons dried minced onion flakes, 1/4 teaspoon garlic powder, 2 teaspoons cumin, 1 teaspoon chili powder, and 1 1/2 tablespoons Cajun seasoning. Bring the pot to a low simmer and cook 10–15 minutes, stirring occasionally, to allow flavors to marry and the sausage to release its oils into the broth. Finish with cheese and adjust: Lower heat to prevent separation and stir in 2 cups shredded pepper jack cheese a handful at a time until melted and smooth. Taste and adjust salt and heat—add a pinch of cayenne or a squeeze of lime if you want contrast. Serve hot with cornbread and a bright salad.

Storage Tips

To store, cool the chili to room temperature (no more than two hours at counter), then transfer to airtight containers and refrigerate for up to 4 days. For freezing, portion into meal-sized containers or freezer bags, leaving an inch for expansion; label with the date and freeze up to 3 months. Reheat gently on the stovetop over low heat to prevent the dairy from breaking: add a splash of chicken broth or water if the chili has thickened during refrigeration. For microwave reheating, cover loosely and heat in 60-second bursts, stirring between intervals.

Ingredient Substitutions

If you need to lighten the dish, swap turkey smoked sausage and use 2% milk instead of half-and-half—finish with just 1/2 cup shredded pepper jack for flavor without as much fat. For dairy-free needs, omit the half-and-half and cheese and use full-flavored unsweetened almond milk with a tablespoon of cornstarch to thicken; add smoked paprika and a touch of nutritional yeast for savory depth. Canned beans can be replaced with cooked dry beans (about 1 1/2 cups each) if you prefer less sodium and better texture. To boost vegetables, fold in diced green bell pepper or celery when browning the sausage.

Serving Suggestions

Serve with warm cornbread or jalapeño cheddar biscuits to soak up the broth; garnish with chopped cilantro or green onions, a dollop of sour cream or plain Greek yogurt, and extra shredded pepper jack for presentation. Offer lime wedges for brightness and sliced radishes for crunch. Pair the meal with a crisp green salad dressed in a tangy vinaigrette to cut through the richness, or serve alongside roasted sweet potatoes for a heartier plate at a family dinner.

Cultural Background

This bowl blends Tex-Mex and Louisiana influences: white chicken chili is a Southwestern comfort with roots in simple, bean-and-chicken stews, while the Cajun elements—smoked andouille, paprika, cayenne, thyme and oregano—bring the Creole heat and smokiness associated with Louisiana kitchens. The pairing of creamy dairy with bold spices is a modern American adaptation that borrows from both traditions and showcases how regional flavors can meld into approachable weeknight food.

Seasonal Adaptations

In fall and winter, double the batch and toss in cubed butternut squash or roasted sweet potato for seasonal sweetness; in spring and summer, lighten with fresh corn kernels and a squeeze of lime to brighten flavors. For holiday gatherings, make a spicier version with extra cayenne and serve in a hollowed-out bread boule for a festive presentation. Adjust spice levels with jalapeño or by reducing the Cajun seasoning for gentler heat when serving children.

Meal Prep Tips

Make a large batch and portion into individual microwave-safe containers for easy lunches or dinners. Cook the sausage in advance and store it separate from the broth for better texture upon reheating. If you plan to slow-cook, brown the sausage and whisk the roux with the liquids on the stovetop, then combine everything in a slow cooker on LOW for 2–4 hours until warmed through and flavors meld. Shred any raw chicken in the slow cooker with two forks before serving if you start with raw poultry.

This recipe has become part of my regular rotation because it’s forgiving, speedy, and feeds a crowd without sacrifices. I hope it earns a place in your weeknight lineup as it has in mine—comforting, a little spicy, and always welcome at the table.