1-First, melt 2 tablespoons of butter in a Dutch oven and stir in 2 tablespoons of all-purpose flour. Cook this for about 2 minutes to form a roux.

2-Gradually whisk in 3 cups of chicken broth and 1 cup of half-and-half, then bring it to a boil and let it thicken for another 2 minutes this step is crucial for that creamy texture.

3-Next, toss in 3 cups of cooked chopped chicken, 1 pound of smoked or andouille sausage that’s been sliced and browned, 2 (15-ounce) cans of red beans rinsed and drained, 1 (11-ounce) can of white corn drained, and 2 (4-ounce) cans of chopped green chilies undrained. Don’t forget the spices: 2 tablespoons of dried minced onion flakes, ¼ teaspoon garlic powder, 2 teaspoons cumin, 1 teaspoon chili powder, and 1½ tablespoons of Cajun seasoning. Stir in 2 cups of shredded pepper jack cheese and bring the whole mix to a boil.

4-Reduce the heat and simmer for 10 to 15 minutes, stirring occasionally to let the flavors meld. The prep time is about 5 minutes, cook time around 20 minutes, and total time roughly 25 minutes perfect for a quick dinner. For a hands-off approach, try the slow cooker method by thickening the broth on the stove first, then combining everything and cooking on low until warm.