Here's Your New Favorite Smoked Chicken White Chili Recipe!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: monterey jack cheese

💰Cheaper: colby cheese

Monterey jack provides a similar texture and flavor

Season the chicken with Everglaze seasoning and smoke it on a Pit Boss 1150 DX until it reaches an internal temperature of 157°F.

In a Dutch oven, heat peanut oil and add chopped yellow onion, poblano pepper, and yellow bell pepper; sauté for 4-5 minutes until fragrant.

Season the vegetables with salt and black pepper while sautéing.

Add chicken base to the sautéed vegetables and let it warm up to release flavors.

Add minced garlic and a couple of whole garlic cloves; sauté briefly to avoid burning the garlic.

Pour in water and bring the mixture to a boil, then reduce to a simmer.

Add a can of cream of chicken soup and a brick of cream cheese to the pot; stir until melted and combined.

Incorporate Rotel tomatoes for added heat and flavor.

Add two handfuls of cheddar jack cheese and mix until melted.

Stir in a couple of tablespoons of Malcolm Reed's modified chili seasoning and a couple of tablespoons of heavy cream; mix well.

Let the chili simmer for 5-6 minutes, adjusting flavors with salt or additional seasoning as needed.

Add garbanzo beans and northern beans to the chili and mix thoroughly.

Finally, fold in the smoked chicken and let the chili meld together for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens