Smoked White Chicken Chili

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: monterey jack cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Season a 4-pound chicken with coarse black pepper and Meat Church Gospel All-Purpose Rub.

Smoke the chicken on a mill scale offset smoker at 250 degrees until it reaches an internal temperature of 165 degrees.

Let the chicken cool slightly, then pull about 3 cups of chicken, using a combination of white and dark meat, including the skin.

In a Dutch oven, combine the shredded chicken, 3 cans of great northern beans (not drained), 1 can of diced tomatoes and green chilies, and 1 large diced yellow onion.

Add 10 ounces of shredded Monterey Jack cheese with peppers to the mixture.

Pour in about 28 ounces of chicken broth, adjusting to desired consistency.

Stir in 2 teaspoons of cumin and 2 tablespoons of Meat Church Texas chili seasoning.

Mix all ingredients thoroughly and smoke in the offset smoker at 250 degrees for 3 to 4 hours, stirring every 45 minutes to an hour.

Cooking Techniques

Equipment Needed

Spice Level: