Cajun White Chicken Chili (Creamy 30-Minute Recipe)

Craving a bowl of cozy comfort with a spicy Southern kick? This Cajun white chicken chili delivers tender shredded chicken, smoky andouille sausage, and creamy white beans in a rich, flavorful broth packed with the holy trinity of Cajun cooking: onions, celery, and bell peppers. Ready in just 30 minutes on the stovetop, it is hearty enough for game day crowds yet simple for busy weeknights, serving 6 to 8 generously with about 450 calories per bowl.

Why make this recipe? The creaminess comes from a quick roux and half-and-half without being overly heavy, while customizable Cajun seasoning lets you dial in the heat. It freezes beautifully for meal prep, and leftovers taste even better the next day as flavors meld. Pair it with cornbread for the ultimate cozy meal.

Ingredients

For the chili:
3 cups cooked shredded chicken (rotisserie works great, or poached chicken breasts)
1 pound andouille sausage, sliced into half-moons
2 tablespoons olive oil
1 medium onion, diced
2 celery stalks, diced
1 red bell pepper, diced
4 garlic cloves, minced
3 tablespoons all-purpose flour (for roux)
4 cups chicken broth, low-sodium
2 cans (15 ounces each) white beans, drained and rinsed (Great Northern or cannellini)
2 cans (4 ounces each) diced green chiles, undrained
1 1/2 tablespoons Cajun seasoning (store-bought or homemade, adjust for spice level)
1 teaspoon ground cumin
1/2 teaspoon dried thyme
1 cup half-and-half (or heavy cream for richer texture)
Salt and black pepper to taste
Juice of 1 lime

Optional toppings:
Shredded cheddar or Monterey Jack cheese
Sliced green onions
Chopped fresh cilantro
Sour cream or avocado slices
Crushed tortilla chips or cornbread crumbles

How to Make Cajun White Chicken Chili

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the sliced andouille sausage and cook for 4 to 5 minutes until browned and releases its smoky oils. Remove sausage with a slotted spoon and set aside, leaving the flavorful fat in the pot.

Add the diced onion, celery, and bell pepper to the pot. Sauté for 5 minutes until softened and fragrant, the classic Cajun trinity building deep flavor. Stir in the minced garlic for the last 30 seconds to avoid burning.

Sprinkle the flour over the vegetables and whisk constantly for 1 to 2 minutes to create a light roux. This thickens the broth without lumps. Slowly pour in the chicken broth while whisking to prevent clumping, then bring to a simmer.

Stir in the drained white beans, green chiles (with their juice for tang), shredded chicken, browned sausage, Cajun seasoning, cumin, and thyme. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally. The mixture will thicken as it cooks.

Pour in the half-and-half and lime juice. Simmer for another 5 minutes until creamy and hot, but do not boil. Taste and season with salt, pepper, or extra Cajun spice if needed. For a spicier kick, add a pinch of cayenne.

Ladle into bowls and load up your favorite toppings. Serve immediately with warm cornbread on the side.

Nutrition Information (Per Serving, About 1 1/2 Cups)

Approximately 450 calories, 30 grams protein, 25 grams carbohydrates, 22 grams fat. High in fiber from beans and packed with protein for a satisfying meal. Values are estimates; actual nutrition varies by brands and portions.

Make It Your Own: Recipe Variations

Slow cooker version: Complete steps 1 through 3 on the stovetop, then transfer to a 6-quart slow cooker. Add remaining ingredients except half-and-half. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Stir in half-and-half during the last 15 minutes.

Instant Pot method: Use sauté function for steps 1 to 3. Add all ingredients except half-and-half, seal, and pressure cook on high for 8 minutes with natural release. Stir in half-and-half after.

Dairy-free: Swap half-and-half for full-fat coconut milk and skip cheese toppings for a creamy vegan-friendly twist (use vegetable broth and plant-based sausage).

Extra veggies: Toss in 1 cup frozen corn or spinach during the last simmer for more color and nutrition.

Mild spice: Reduce Cajun seasoning to 1 tablespoon and use mild green chiles.

Seafood lovers: Add 1/2 pound peeled shrimp in the final 3 minutes of simmering for a Cajun surf-and-turf chili.

Storage and Freezing Tips

Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of broth to loosen the texture.

Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge, then reheat gently. This chili reheats like a dream and holds its creamy consistency.

What to Serve with Cajun White Chicken Chili

Jiffy cornbread or skillet cornbread for scooping up every drop.
A simple avocado and tomato salad with lime vinaigrette to balance the richness.
Tortilla chips or Fritos for crunch.
Rice on the side if you want to stretch it for a crowd.
Ice-cold beer or sweet tea to cut the spice.

Expert Tips for the Best Results

Toast the sausage first to infuse the pot with smoky flavor; it is worth the extra step.
Whisk the roux vigorously off the heat if it gets too dark, but a light golden color adds nutty depth.
Taste before adding salt, as Cajun seasoning and broth vary in sodium.
For thicker chili, simmer uncovered longer or mash a few beans against the pot side.
Make ahead: Prep the trinity and shred chicken up to a day in advance.

Frequently Asked Questions

Can I make Cajun white chicken chili in a slow cooker?
Yes, follow the slow cooker variation above for hands-off cooking. It is perfect for busy days.

Is this recipe gluten-free?
Swap the flour roux for 2 tablespoons cornstarch mixed with water, and use certified gluten-free broth and seasoning.

How spicy is Cajun white chicken chili?
Mild to medium with 1 1/2 tablespoons seasoning; andouille adds smokiness more than fire. Adjust down for kids or up with hot sauce.

Can I use rotisserie chicken?
Absolutely, it is a time-saver and keeps the chili juicy. About 1 store-bought rotisserie yields 3 cups shredded.

What if my chili is too thin?
Simmer uncovered for 5 to 10 extra minutes, or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).

Does it freeze well?
Yes, up to 3 months. Portion into single servings for easy thawing.

Vegetarian option?
Use plant-based sausage, vegetable broth, and extra beans or mushrooms for protein.

Love this hearty, flavor-packed Cajun white chicken chili? Rate it 5 stars below and share your favorite toppings or tweaks in the comments. Pin it for your next cozy night in, and try my classic white chicken chili or jambalaya next. Enjoy every spicy, creamy spoonful!

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