Cajun Chicken Chili

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3 cups chicken broth
• 1 cup half-and-half (or heavy cream)
• 3 cups cooked chopped chicken (you can use a rotisserie chicken to save time)
• 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
• 1½ Tbsp cajun seasoning
• 2 cups shredded pepper jack cheese

1. In a large pot or 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.
2. Add remaining ingredients and cook for an additional 45 to 60 minutes, stirring occasionally.

**If making this chili in the slow cooker, you can substitute a few raw chicken for the cooked chicken. Shred the chicken with two forks before serving the soup.
**To add more heat at chipotles in adobe sauce – add to taste or serve on the side