Ken Fisher from Date Night Doins’ is at it again with this delectable white chicken chili recipe. This recipe is perfect for any occasion, but it’s best served in your well-manicured backyard at your backyard parties. Ken recommends eating this either rolled up in a tortilla or over tortilla chips or cornbread for the ultimate bite.
White chicken chili recipes are an awesome option for those that prefer the light spice flavors present. The flavors of the green chilis and the white beans combined with the tender chicken create a bite that’s irresistible. If you’re looking for something with a bit more of a bite, try adding some jalapeños or Hatch chilis. The spice you’ll get from those peppers will take this chili over the top. Finish it off with Monterey Jack cheese, sour cream, and crumbled tortilla chips to get a flavorful punch in each bite.
Why Is It Called White Chili?
Well, that’s a pretty self-explanatory answer on the face, but it’s actually a little more involved than you’d think. The color isn’t the only reason it’s called “white” chili. It’s also inspired by the lack of tomatoes. The traditional chili recipes we know, and love tend to have tons of tomatoes and tomato sauce and lean towards a heartier and meatier taste.
White Chili vs. Red Chili
So, how do you decide which chili to go with? Well, we’re obviously pretty big fans of this recipe (though we do love Joe Thomas’ Moose Chili Recipe recipe if we’re in the mood for red), but if you’re looking for a more involved answer, we’ll break it down for you.
Because red beef chili recipes tend to be meatier and heartier, it holds up better to high heat spices and peppers. But those spices don’t come through as strongly as they do in white chicken chili recipes, where they tend to dominate.
If you’re a big fan of beans, red beef chili is likely to be the sort of thing you enjoy more as you can include a far bigger variety of beans in it. White chicken chili recipes tend to have only Great Northern beans or pinto beans. Those are delicious, but not necessarily satisfying to real bean aficionados.
White Chicken Chili Recipe
2-4
servings2
hoursKen has been making chili for over 40 years, but this is his first time with chicken. This has a deep rich smoky flavor, big chunks of tender chicken breasts in a thick savory sauce.
Ingredients
5 lbs. boneless, skinless chicken breast (smoked and cubed)
16 package package Velveeta Mexican Blend cheese
3 cups Mexican Blend cheese (shredded)
2 cups low-sodium chicken stock
2 cups crema or sour cream
2 sweet onions (chopped and smoked)
6 15 ozs. cans Great Northern beans (undrained)
4 large jalapenos (I used 2 green and 2 red, chopped and smoked)
4 can can green chilis (chopped)
10 smoked garlic cloves (minced)
3 tbsp. chipotle chili powder
3 tbsp. cumin
2 tsp. dried oregano
1/2 tsp. salt
Duck Fat cooking spray (available on our online store)
GMG’s Roasted Garlic and Chipotle Seasoning Blend (to taste)
- Garnish:
Cilantro (chopped)
2 green onions (chopped)
Your favorite shredded cheese (I used Colby-Jack)
Crema or sour cream
White Chicken Chili Directions
- I filled my “Smoke Daddy cold smoker” half full using Green Mountain’s “Premium Gold Blend BBQ Pellets” for a flavorful smoke blend and lit it.
- Season the chicken with GMG’s Roasted Garlic and Chipotle Seasoning Blend. I used our Bull Racks for the “cold smoke.” Spray them with cooking spray for easy clean up and load them up with the chicken and diced onions, garlic and peppers. (Chicken always on the bottom because of any dripping.)
- Cold smoke everything for 2 hours or so. (Much longer and it will be too much smoke and things will become “bitter.”) After 2 hours, place everything into plastic bags and then into the fridge overnight. The smoke will penetrate to provide everything a “Richer Deep Smoke” flavor.
- When you’re ready to make your chili, spray an extra-large cast iron Dutch oven with Duck Fat, again for easy clean up. Cube the chicken, add it and the rest of the ingredients and blend well.
- Preheat the grill to 350 degrees and light your Wedgie to give this part of your chili that “Kiss of Smoke”.
- Place your Dutch oven directly onto the grill and low simmer for about an hour and a half.
- The chili will be done when the chicken is “fork” tender and everything is blended nicely.
- It’s thick enough to roll up in tortillas, or just enjoy a big bowl of it!
Notes
- I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream—which is our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you’re only smoking at temps less than 250 degrees, anything higher is cooking and there won’t be much—if any— smoke, so it doesn’t matter what kind of pellet you are using.
You’ve tried out this recipe and now you’re ready to serve up this incredible white chicken chili recipe to your friends and loved ones. Or just keep it for yourself. There’s no rule that says you have to share!
