Cajun White Chicken Chili

Cajun Chicken Chili – white chicken chili with a cajun flair! Super simple to make and ready to eat in 20 minutes. Chicken, andouille sausage, cajun spices, red beans, corn, diced green chiles, cumin, chili powder, chicken broth, half-and-half, and pepper jack cheese. This hearty chicken chili will knock your socks off! Serve with some cornbread and a salad.

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Cajun Chicken & Smoked Sausage Soup

This Cajun Chicken Chili has been on repeat at our house. It has tons of great cajun flavor and only takes a few minutes to make. You are basically just heating everything up in the pot and digging in! Chicken, smoked sausage, red beans, corn, green chiles, and cajun spices. SO good! All you need is some yummy cornbread and you are set.

ladle of chicken chili

How to Make Cajun Chicken Chili

This chili is super easy to make with only a few simple ingredients. In a Dutch oven or large pot melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil over medium-high heat and cook for 2 minutes, just until thickened. Add chopped cooked chicken, sliced smoked or andouille sausage, red beans, corn, diced green chiles, cumin, chili powder, cajun seasoning, onion, and pepper jack cheese. Bring the soup to a boil. Reduce heat and simmer for 10 to 15 minutes.

Tips & Frequently Asked Questions

  • I use rotisserie chicken for the cooked chicken in this soup. You can use any cooked chicken in this recipe. Chicken breasts, chicken thighs, or chicken tenderloins all look great.
  • What is Cajun seasoning? It is a mixture of spices used in Cajun/Creole food. It has paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme.
  • Can substitute heavy cream for half-and-half.
  • For a lower calorie option, use turkey smoked sausage for the smoked or andouille sausage.
  • Feel free to add green bell pepperfresh white onioncelery, or jalapeno for a kick.
  • For a gluten-free soup, use cornstarch for the flour in the soup.
  • Can Cajun Chicken Chili be made in the slow cooker? Yes! Melt the butter and flour in a pot, add the chicken broth, and half-and-half. Cook until thickened. Pour the liquid into the slow cooker and add the remaining ingredients. Cook on LOW until warm.
    • If making this chili in the slow cooker, you can substitute a few raw chicken breasts or chicken thighs for the cooked chicken. Shred the chicken with two forks before serving the soup.
  • Can Chicken Chili be frozen? Yes! Let the soup cool completely and transfer to a plastic container or resealable freezer bag and freeze. Reheat the soup on the stovetop or in the microwave.
bowl of chicken chili with red beans

What to Serve with Cajun White Chicken Chili

This makes a TON! It is perfect for any upcoming Mardi Gras parties, potlucks, or anytime that you need to feed a crowd. Leftovers are equally delicious reheated. This is a hearty white chili. You don’t need a lot of side dishes to go with it. We usually make some cornbread or rolls and a salad. Don’t forget to finish the meal with some King Cake Bites!

Here are a few of our favorite recipes from the blog that go great with this cajun chicken soup:

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bowl of chicken chili with text overlay

Cajun White Chicken Chili

Yield: 8 people
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cajun Chicken Chili – white chicken chili with a cajun flair! Super simple to make and ready to eat in 20 minutes. Chicken, andouille sausage, cajun spices, red beans, corn, diced green chiles, cumin, chili powder, chicken broth, half-and-half, and pepper jack cheese. This hearty chicken chili will knock your socks off! Serve with some cornbread and a salad.

Equipment:

Ingredients:

  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 3 cups cooked chopped chicken
  • 1 lb smoked or andouille sausage, sliced and browned
  • 2 (15-oz) cans red beans, rinsed and drained
  • 1 (11-oz) can white corn, drained
  • 2 (4-oz) cans chopped green chilies, undrained
  • 2 Tbsp dried minced onion flakes
  • ¼ tsp garlic powder
  • 2 tsp cumin
  • 1 tsp chili powder
  • Tbsp cajun seasoning
  • 2 cups shredded pepper jack cheese

Instructions:

  • In a Dutch oven melt butter and stir in flour. Cook for 2 minutes. Gradually whisk in chicken broth and half-and-half. Bring to a boil and cook for 2 minutes, until thickened.
  • Add remaining ingredients and cook for an additional 10 to 15 minutes, stirring occasionally.

Notes:

  • I use rotisserie chicken for the cooked chicken in this soup. You can use any cooked chicken in this recipe. Chicken breasts, chicken thighs, or chicken tenderloins all look great.
  • What is Cajun seasoning? It is a mixture of spices used in Cajun/Creole food. It has paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper, oregano, and thyme.
  • Can substitute heavy cream for half-and-half.
  • For a lower calorie option, use turkey smoked sausage for the smoked or andouille sausage.
  • Feel free to add green bell pepper, fresh white onion, celery, or jalapeno for a kick.
  • For a gluten-free soup, use cornstarch for the flour in the soup.
  • Can Cajun Chicken Chili be made in the slow cooker? Yes! Melt the butter and flour in a pot, add the chicken broth, and half-and-half. Cook until thickened. Pour the liquid into the slow cooker and add the remaining ingredients. Cook on LOW until warm.
    • If making this chili in the slow cooker, you can substitute a few raw chicken breasts or chicken thighs for the cooked chicken. Shred the chicken with two forks before serving the soup.
  • Can Chicken Chili be frozen? Yes! Let the soup cool completely and transfer to a plastic container or resealable freezer bag and freeze. Reheat the soup on the stovetop or in the microwave.
  •  

Steph

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Comments

  1. Very delicious! It definitely has the potential to be too salty, so be careful. I may try unsalted butter next time. Other than that, it was so easy to cook, the taste is wonderful, and it is not crazily hot. I did use one can of mild and one can of hot green chiles. Thank you so much for the recipe!

  2. Good but salty. I made the mistake off using salted butter. The sausage is plenty salty so I should have gone with unsalted and no salt bouillon.
    Sure from that though, very good and a nice bit of heat without being overwhelming.

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