Description
Best Cajun White Chicken Chili blends tender chicken, creamy broth, bold Cajun spices, turkey smoked sausage, beans, and sweet white corn into a cozy one pot meal. This version uses turkey smoked sausage and trusted cheese brands like Tillamook Pepper Jack Cheese for a smoky, balanced finish. It is easy to make on the stovetop or finish in a slow cooker, and it reheats and freezes well for simple meal prep.
Ingredients
2 tablespoons butter
2 tablespoons all purpose flour
3 cups chicken broth
1 cup half and half
3 cups cooked chopped chicken
1 pound turkey smoked sausage, sliced and browned
2 (15 ounce) cans red beans, rinsed and drained
1 (11 ounce) can white corn, drained
2 (4 ounce) cans chopped green chilies, undrained
2 tablespoons dried minced onion flakes
1/4 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon chili powder
1 and 1/2 tablespoons Cajun seasoning
2 cups shredded pepper jack cheese such as Tillamook Pepper Jack Cheese or Organic Valley Pepper Jack Cheese
salt and black pepper to taste
optional garnish chopped green onion or sliced jalapeno
Instructions
1.
2. Heat a Dutch oven over medium heat and melt the butter until fully liquid
3. Whisk in the all purpose flour and stir continuously to form a smooth roux, cook for about two minutes to remove the raw flour taste
4. Gradually whisk in the chicken broth, keeping a steady motion to prevent lumps and to create a smooth sauce
5. Pour in the half and half and bring the mixture to a gentle boil, allow it to cook for about two minutes until it slightly thickens
6. Add the cooked chopped chicken and the browned turkey smoked sausage, stir to combine evenly in the creamy base
7. Stir in the red beans and the drained white corn to add body and texture to the chili
8. Pour in the chopped green chilies with their liquid to boost flavor and creaminess
9. Sprinkle the dried minced onion flakes, garlic powder, ground cumin, chili powder, and Cajun seasoning, then stir until evenly distributed
10. Reduce heat to low and simmer for ten to fifteen minutes, stirring occasionally to prevent sticking and to meld flavors
11. Taste and adjust salt and black pepper as needed
12. Add the shredded pepper jack cheese gradually while stirring until fully melted and silky into the chili
13. Serve hot with optional garnishes such as chopped green onion, sliced jalapeno, or an extra sprinkle of shredded pepper jack cheese
14.
Notes
Use rotisserie chicken for a fast and flavorful shortcut, or shred leftover roasted chicken to add depth
For a richer finish substitute heavy cream for half and half
For a lower fat option choose turkey smoked sausage or plant based sausage alternatives
To make this gluten free replace the flour with a cornstarch slurry, mix cornstarch with cold broth before adding to the pot
If making in a slow cooker prepare the roux and warm broth on the stovetop, transfer the liquid to the slow cooker, add remaining ingredients, and cook on low until warm and the chicken is tender
This chili freezes well, cool fully, portion into freezer safe containers, thaw in the refrigerator before reheating and warm slowly on the stovetop
Suggested cheese grater brands for easy shredding OXO Good Grips Box Grater and Microplane Classic Zester
Bread pairing suggestions Angelic Bakehouse or La Brea Bakery Take and Bake Bread
Suggested hot sauce brands Texas Pete Original Hot Sauce, Crystal Hot Sauce, Sriraja Panich Hot Sauce
Use Tillamook Pepper Jack Cheese or Organic Valley Pepper Jack Cheese for consistent melting and flavor
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker optional
- Cuisine: American, Cajun