Easy Smoked White Chicken Chili Recipe

 Smoked White Chicken Chili

Easy Smoked White Chicken Chili Recipe

This Smoked White Chicken Chili recipe is a favorite of everyone who eats it, whether that be coworkers or judges at chili competitions.

It has won first place in the homestyle category at many International Chili Society cook-offs. It is also very popular when served to the public at competitions. Don’t grab a bowl too big, or you will eat the entire pot!


  • 2 pounds boneless skinless chicken thighs
  • 1 yellow onion, diced
  • 3 jalapeños, diced
  • 4 cloves garlic
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Mexican oregano
  • ⅛ teaspoon white pepper
  • 1 tablespoon cumin
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 cups chicken broth
  • 8 ounces of sour cream
  • 12 ounces Monterey Jack or quesadilla melting cheese
  • 1 cup frozen or fresh corn (optional)
  • 1 can diced tomatoes and green chiles (I use Rotel®)


Lightly season and grill the chicken. Once it is cooked, cut it into small chunks.

Sauté the onion, jalapeños, and garlic in oil or bacon grease until tender.

Add the cayenne pepper, Mexican oregano, and white pepper to the vegetables. Also add the remaining spices (cumin, granulated garlic, and granulated onion); or, if desired, replace these three spices with 1 package of your favorite white chicken chili seasoning mixture. Let cook for one minute.
Add the chicken broth and bring to a simmer.

Add the chicken and let simmer for 20 minutes.

Add the sour cream and cheese and stir constantly. Simmer for 15 minutes.

Check the heat and salt levels. Add more cayenne or salt if needed.


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