Print

Hickory Smoked White Chicken Chili Recipe

Break out your smoker and load it up with chips, and make this amazing Hickory Smoked White Chicken Chili Recipe!
Course Soup
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 16
Author Chef Billy Parisi

Ingredients

For the Chicken:

  • 2 whole roasting chickens you may only use 1 1/2
  • 2 tablespoons of canola oil
  • 1 tablespoon each cumin garlic powder, onion powder, chili powder and oregano
  • 1 ½ tablespoons of Kosher salt
  • 1 teaspoon of ground pepper

For the Chili:

  • 2 ounces of unsalted butter
  • 2 peeled and medium diced large yellow onions
  • 3 sliced leeks stem and green parts removed
  • 2 each seeded and small diced green bell and poblano peppers
  • 1 seeded and small diced jalapeño
  • 8 finely minced cloves of garlic
  • 2 each 15-ounce cans of BUSH’S White Cannellini Great Northern, Pinto and Garbanzo Beans®, drained
  • 32 ounces of chicken bone broth
  • ¼ cup of ground cumin
  • 2 tablespoons of dry oregano
  • 1 cup of heavy whipping cream
  • Worcestershire sauce to taste
  • Kosher salt and fresh cracked pepper to taste

Instructions

  • Preheat the smoker to 225° with hickory or apple chips.
  • Pat the chickens dry on all sides and brush them with canola oil.
  • In a small bowl mix together all of the spices and herbs and coat the chickens on all sides, including the inner cavity, and place on your smoker and cook until the thigh portion of the chicken reaches 165°, about 3 to 3 ½ hours. Cover in foil and let rest for 10 to 15 minutes.
  • While the chicken is smoking add butter to a large pot over medium heat and pour in the onions and leeks to caramelize, about 25 minutes.
  • Once they are brown add in the peppers and garlic and sauté over medium heat for 8 to 10 minutes.
  • Next, add in the beans and bone broth and simmer until the chicken is done.
  • Once the chicken is done resting, remove the skin and discard. Next, remove the meat from the bones and break up into bite size pieces. Note: you may only use 1 ½ chickens, depending on how much meat you want in there.
  • Next, add in the spices, cream and seasonings and simmer for 30 minutes before serving.
  • Serve hot with optional garnishes: limes, cilantro, avocado, sour cream, Monterey jack cheese and green onions.