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When cold weather rolls in or game day kicks off, there’s nothing quite like a warm, smoky bowl of white chicken chili especially when it’s done the BBQ Right way. Inspired by the rich, bold flavors of Southern barbecue, this white chicken chili combines the creamy comfort of a classic chili with smoky grilled chicken, fire-roasted veggies, and a hint of heat.
If you’re a fan of Malcom Reed’s How to BBQ Right style of cooking simple, flavorful, and straight from the smoker you’re going to love this dish. It’s perfect for tailgates, family dinners, or batch cooking for the week.
Let’s dive into exactly how to build the best BBQ White Chicken Chili you’ve ever tasted.
What Makes BBQ Right White Chicken Chili Different?
Classic white chicken chili is usually a stovetop comfort dish—mild, creamy, and packed with beans, corn, and chicken. But the BBQ version levels up the flavor with:
- Smoked chicken for deep, savory flavor
- Charred or fire-roasted vegetables for complexity
- BBQ rubs that add layered seasoning without needing dozens of spices
- Optional smoke cooking for an even richer final bowl
This isn’t your average white chili. It’s smoky, hearty, slightly spicy, and completely addictive.
Ingredients List
Let’s get everything you need ready before firing up the grill or smoker. Feel free to scale based on batch size—this recipe easily doubles or triples for crowds.
Protein:
- 2 large chicken breasts or 4 thighs, bone-in or boneless
- BBQ rub (like How to BBQ Right’s AP or Hot Rub)
- Optional: 2 slices smoked bacon or chopped smoked sausage
Veggies & Beans:
- 2 cans Great Northern or Cannellini beans, drained
- 1 small can diced green chiles
- 1 cup corn kernels (fire-roasted or canned)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, diced (optional for heat)
Liquids & Dairy:
- 3–4 cups chicken broth or stock
- 4 oz cream cheese (cubed)
- ½ cup heavy cream
- Juice of 1 lime
Seasonings:
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp white pepper or black pepper
- Salt to taste (if your rub is low-sodium)
- Optional: chipotle powder or hot sauce for heat
Toppings:
- Fresh cilantro, chopped
- Shredded Monterey Jack or cheddar cheese
- Sour cream or crema
- Crushed tortilla chips or cornbread on the side
How to Prepare the Chicken BBQ-Style
The foundation of this chili is that smoky, BBQ-seasoned chicken. Here’s how to do it right:
1. Season the Chicken
Generously coat the chicken with your BBQ rub. Make sure it’s evenly covered on all sides. Let it rest for 15–20 minutes while the grill heats up—this allows the seasoning to penetrate the meat.
2. Fire Up the Grill or Smoker
Set your smoker or charcoal grill to 250–275°F. Use mild to medium woods like pecan, oak, or applewood. These complement the chili without overpowering the dish.
3. Smoke the Chicken
Place the chicken directly on the grates and cook until it reaches an internal temperature of 165°F. This takes about 45–60 minutes depending on thickness.
🔥 Pro Tip: If you’re tight on time, you can grill the chicken over indirect heat instead—it’ll still deliver plenty of flavor.
4. Shred the Chicken
Let the meat rest for 10 minutes, then shred using two forks or gloved hands. You want bite-sized strands that will mix evenly into the chili.
Making the Chili Base
Whether you’re doing this on a stovetop, Dutch oven, or over the fire pit, the base is the creamy, savory soul of the dish.
1. Sauté the Aromatics
Heat a tablespoon of oil or rendered bacon fat in a large Dutch oven. Add the diced onion, garlic, and jalapeño. Cook over medium heat until soft and fragrant, about 5 minutes.
2. Add Spices
Stir in your cumin, smoked paprika, chili powder, and any chipotle or extra rub you’re using. Blooming the spices in hot fat for 1–2 minutes unlocks deep flavor.
3. Add the Shredded Chicken
Stir in the smoked chicken to coat with the spiced oil and aromatics.
4. Pour in the Beans and Broth
Add the drained beans, green chiles, and corn. Pour in about 3 cups of chicken broth to start—add more later if needed for texture.
5. Simmer Gently
Let the chili simmer uncovered over medium-low heat for 30–45 minutes, stirring occasionally. You want it to thicken and meld without burning the bottom.
6. Add Creamy Components
Once the chili has reduced slightly, add the cubed cream cheese. Stir until fully melted. Follow with the heavy cream and lime juice. Cook for another 10 minutes.
🔍 Optional Add-In: Toss in crumbled cooked bacon or a handful of smoked sausage slices at this stage for a deeper, BBQ-style base.
Optional: Dutch Oven on the Smoker
Want to go full BBQ mode? After sautéing and combining ingredients, place the uncovered Dutch oven in your smoker at 250°F for 1.5 to 2 hours. Stir every 30–40 minutes and monitor liquid levels—add broth as needed.
The chili will absorb smoke while it thickens, giving it a campfire-ready, competition-worthy depth of flavor.
Serving Suggestions
Now for the fun part—eating. Serve the chili hot, and load it up with toppings. Here are some of our favorite combos:
Best Toppings:
- Shredded cheese (Monterey Jack, pepper jack, cheddar)
- Sour cream or a dollop of crema
- Fresh cilantro or green onion
- Crushed tortilla chips, Fritos, or pork rinds
- Pickled jalapeños for extra bite
On the Side:
- Cornbread muffins
- Smoked grilled cheese sandwiches
- Sliced avocado
- Beer or sweet tea (depending on your vibe)
This chili also stores great—refrigerate up to 4 days or freeze in batches for easy reheat-and-eat meals.
Final BBQ Right Tips
To make this chili next level, follow these flavor-boosting tips:
✔ Season Your Chicken Well
Don’t skimp on the rub. The chicken is the heart of the chili, and seasoning before smoking is key to big flavor.
✔ Use Fire-Roasted Veggies
If you have time, grill the corn or even the onions before adding them to the pot. A little char adds character.
✔ Go Low and Slow When Possible
Simmering low and slow allows the flavors to blend beautifully. Smoked Dutch oven cooking is king if you have the time.
✔ Adjust Heat to Your Taste
If serving kids, keep jalapeños and chipotle light. For heat lovers, consider hot sauce, cayenne, or extra chili powder.
Conclusion
White chicken chili is already a soul-warming comfort food. But when you do it the BBQ Right way smoking the chicken, layering rubs and spices, and finishing it with creamy richness you take it from good to unforgettable.
It’s bold. It’s smoky. It’s creamy. It’s packed with BBQ character in every spoonful.
Whether you’re making it on the stove or letting it soak up smoke in your backyard, this BBQ white chicken chili recipe is guaranteed to warm your soul and wow your taste buds. Serve it at your next game day, potluck, or family dinner you won’t have leftovers for long.