This Cajun white chicken chili has been a weekday champion in my kitchen ever since I first paired rotisserie chicken with smoked andouille on a blustery evening. I discovered this combination when I wanted the comfort of a creamy chili but craved that Southern spice and smoky sausage that warms you from the inside out. The texture sings—a velvety broth built from a quick roux and half-and-half, tender shredded chicken, firm beans, and sweet corn—while the pepper jack brings melty, spicy richness. It’s bold, comforting, and approachable enough for busy nights.

I love how fast this comes together: five minutes of hands-on prep, twenty minutes simmering, and you have a crowd-pleasing pot that feeds eight. The Cajun seasoning gives the chili a smoky, herbaceous backbone while cumin and chili powder add depth; diced green chiles and andouille sausage introduce brightness and smoke. Serve it with warm cornbread and a crisp salad and you’ve got a meal that satisfies without fuss. This recipe became a family staple after one weekend dinner when everyone went back for seconds and declared it a keeper.

Ingredients

• Butter and Flour (Roux): 2 tablespoons butter and 2 tablespoons all-purpose flour form the base. The roux thickens the broth and gives the chili a silky mouthfeel—cook the flour briefly to remove the raw taste.
• Broth and Dairy: 3 cups chicken broth and 1 cup half-and-half create a creamy, savory base. I often use low-sodium broth so I can control salt; heavy cream works if you prefer extra richness.
• Chicken: 3 cups cooked, chopped chicken—rotisserie chicken is my go-to for flavor and speed. Dark meat adds juiciness; white meat keeps it leaner.
• Andouille or Smoked Sausage: 1 pound sliced and browned. The smokiness and fat render into the chili, deepening the flavor—turkey sausage is a lighter swap.
• Beans and Veggies: Two 15-ounce cans red beans (rinsed), one 11-ounce can white corn (drained), and two 4-ounce cans chopped green chilies (undrained) add texture and sweetness.
• Seasonings: 2 tablespoons dried minced onion, 1/4 teaspoon garlic powder, 2 teaspoons cumin, 1 teaspoon chili powder, and 1 1/2 tablespoons Cajun seasoning give that signature Creole/Cajun profile.
• Cheese: 2 cups shredded pepper jack cheese stirred in at the end for melty, spicy finish—use a rotary grater for fluffier, faster-melting shreds.

Instructions

Make the Roux and Cream Base: In a Dutch oven over medium heat, melt 2 tablespoons butter. Stir in 2 tablespoons all-purpose flour and cook for about 2 minutes, whisking constantly until lightly golden; this removes the raw flour taste and starts flavor development. Gradually whisk in 3 cups chicken broth, followed by 1 cup half-and-half. Bring the mixture to a gentle boil and cook for 2 minutes until it thickens slightly; you’re aiming for a smooth, slightly viscous broth, not a heavy gravy. Add Proteins and Vegetables: Reduce heat to medium-low and add 3 cups cooked, chopped chicken and 1 pound browned andouille or smoked sausage (sliced). Stir in 2 cans (15-ounce each) rinsed red beans, 1 can (11-ounce) drained white corn, and 2 cans (4-ounce each) chopped green chiles (undrained). Add 2 tablespoons dried minced onion, 1/4 teaspoon garlic powder, 2 teaspoons ground cumin, 1 teaspoon chili powder, and 1 1/2 tablespoons Cajun seasoning. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally so nothing sticks and flavors meld. If it reduces too much, add a splash more broth. Finish and Adjust: Turn the heat off and stir in 2 cups shredded pepper jack cheese a handful at a time until melted and smooth—this prevents the cheese from clumping. Taste and adjust seasoning with salt, black pepper, or extra Cajun seasoning. Let the pot rest for 3 to 5 minutes before serving to allow flavors to marry and the chili to thicken slightly. Serve: Ladle into warm bowls and garnish with extra shredded cheese, chopped green onions, or a squeeze of lime for brightness. Offer cornbread and a crisp green salad on the side for a complete meal.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to four days. For freezing, cool completely then portion into resealable freezer bags or rigid containers, leaving some headspace for expansion; freeze up to three months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally—add a splash of broth if it’s thicker than you prefer. Avoid high heat when reheating to prevent the dairy from breaking and the cheese from over-separating.

Ingredient Substitutions

For a lighter version, swap half-and-half for whole milk plus a tablespoon of cornstarch to maintain body, or use turkey smoked sausage instead of andouille. If you prefer a spicier bowl, add fresh jalapeño or a pinch of cayenne; for a milder profile, reduce Cajun seasoning by half. No cooked chicken? Use three raw chicken breasts in a slow cooker method and shred before serving. For dairy-free, omit the half-and-half and cheese and use a creamy coconut milk alternative—expect a subtly different flavor.

Serving Suggestions

Serve this with buttery cornbread, warm flour or corn tortillas, or over a scoop of steamed rice for a hearty plate. Bright garnishes—chopped cilantro, sliced green onions, a dollop of sour cream, or fresh lime wedges—add contrast. For a heartier meal, pair with a simple green salad dressed with vinaigrette to cut through the richness. At game day, set out bowls of shredded cheese, pickled jalapeños, and tortilla chips for topping station fun.

Cultural Background

This bowl borrows its soul from Cajun and Creole traditions of Louisiana—bold seasonings, smoked sausages, and an affinity for rice, beans, and stews. White chicken chili (a southwestern/modern American variant) evolved by combining bean- and chicken-centric chili with creamy dairy, while Cajun flair comes through in the seasoning blend: paprika, garlic, onion, black pepper, cayenne, oregano, and thyme. This recipe is a cross-regional favorite that channels Southern smoke and Southwestern comfort.

Seasonal Adaptations

In winter, double the batch and freeze portions for easy weeknight dinners. In summer, lighten the pot with more white corn and fresh tomatoes, and skip the heavy cream in favor of half-and-half or evaporated milk. For autumn, add diced roasted poblano peppers and a touch of pumpkin purée for a creative seasonal spin. Holiday gatherings welcome a pot of this alongside cornbread and roasted vegetables.

Meal Prep Tips

Make the base up to two days ahead and refrigerate; when ready to eat, reheat and stir in leftover cooked chicken and browned sausage to finish. Portion into single-serving containers for grab-and-go lunches. If freezing, portion before adding cheese—add shredded pepper jack when reheating to preserve texture and achieve a fresher melt. Label containers with date and reheat gently to keep the dairy smooth.

There’s a real joy in ladling this chili into bowls, watching faces light up as they taste the smoky, creamy heat. Make it your own with a touch more spice, a swap in sausage, or a homemade Cajun seasoning blend—either way, this one is a family favorite worth repeating.