Smoked White Chicken Chili


2 pounds of boneless skinless chicken thighs

yellow onion, diced

2 jalapeño peppers, diced

3 cups chicken broth

8 ounces sour cream

12 ounces Monterey Jack or quesadilla melting cheese

4 cloves of garlic

1/4 tsp cayenne pepper

1/4 tsp Mexican oregano

1/8 tsp white pepper

1 package of your favorite white chicken chili mix or make your own using the following:

1 TBS cumin

1 TBS granulated garlic

1 TBS granulated onion


1.Lightly season chicken thighs with your choice of spices and grill over Royal Oak charcoal. Dice into 3/8 inch pieces after cooking.

2.Sauté the diced onion, jalapeños, and garlic in oil or bacon grease until tender, 5-7 minutes. Add the package of white chicken chili mix or the listed blend along with the cayenne, white pepper, and oregano to the soft vegetables and let sauté for one minute.

3.Add 3 cups of chicken broth and bring to a low simmer. Let simmer on low for approximately 5 minutes. Add the diced chicken and allow to simmer for 10 minutes.

4.Turn off the heat and allow the mixture to cool for 5 minutes. Add the sour cream and cheese and stir constantly until fully incorporated.  Turn heat on and allow to simmer for 15 minutes. Begin checking heat and salt levels and add more cayenne or salt as needed.

5.Add more chicken broth if the chili is too thick. Add masa flour if the mixture is too thin.

6.Add your favorite toppings and enjoy!

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