Smoked White Chicken Chili
This smoked white chicken chili is full of flavor and easy to make on your pellet grill or smoker. By smoking a whole chicken and the vegetables for your smoked chili, you get maximum flavor that you just can’t replicate on the stovetop! Learn how to make white chicken chili on the smoker with this easy recipe.
Servings: 8 people
Ingredients
- 5 cups smoked shredded chicken
- 2 ears fresh corn
- 1 large green bell pepper cut in half lengthwise and deseeded
- 2 poblano peppers cut in half lengthwise and deseeded
- 2 jalapeno peppers cut in half lengthwise and deseeded
- 1 medium yellow onion skin removed and cut in half
- 2 tablespoons butter
- 4 cloves minced garlic
- 15 oz can white navy beans drained
- 15 oz can Cannellini beans drained
- 15 oz can Great Northern beans drained
- 7 oz can diced green chiles
- 6 cups chicken stock
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 4 oz cream cheese
- 1 cup heavy cream
- salt and pepper to taste
- Toppings: shredded cheddar cheese, sour cream, sliced green onions, chopped fresh cilantro, and/or hot sauce (optional)
Instructions
- Preheat pellet grill or smoker to 250 degrees F. Smoke all halved peppers, halved onion, and 2 ears of corn on the grill for 1 hour. Then, allow the vegetables to cool so you can handle them. Dice the smoked peppers and onion, and cut the corn off the cob.
- Add 2 tablespoons of butter to a large dutch oven. Saute the smoked vegetables in the pot over medium heat for about 3-4 minutes, or until the onions are tender. Then, add the minced garlic and saute an additional 1-2 minutes.
- In a small bowl, mash the drained navy beans with a fork to a slightly chunky consistency. *This will help to thicken the chili. If you have a food processor, you can also blend the beans to a smooth consistency if you wish.
- Add the mashed navy beans to the dutch oven with the vegetables. Pour in the other two cans of drained whole beans.
- Add the shredded chicken, canned green chiles, chicken stock, and all of the spices to the dutch oven. Stir to combine. Simmer for about 30 minutes over medium-low heat, stirring occasionally.
- Add the cream cheese and heavy cream. Stir well, and simmer another 5-10 minutes.
- Taste for seasoning and add salt and pepper as needed. Serve with your favorite chili toppings like sour cream, shredded cheddar cheese, sliced green onions, and hot sauce.
Video
Notes
- To smoke a whole chicken for this chili recipe, I coated a chicken in avocado oil spray (I prefer duck fat spray, but I was out) and then sprinkled it liberally with Shake That All Purpose Seasoning. Then, smoke at 250-275 degrees F until the fattest part of the chicken breasts reaches an internal temp of 165 degrees F. Allow the chicken to cool for about 20 minutes, then shred, discarding the excess fat and gristle.
- This recipe makes a large pot of chicken chili. You can freeze leftovers in a gallon-sized Ziploc bag for up to 3 months. To reheat, thaw in the fridge overnight, then heat in a pot over medium heat.
- You can substitute rotisserie chicken in this recipe to save time.