Are you tired of the same ol’ regular chili? Well, lemme tell ya about this amazing white chicken chili recipe from Malcom Reed at How to BBQ Right that’ll knock your socks off! This ain’t your average chili – it’s creamy, cheesy, and packed with smoky chicken flavor that’ll make your taste buds dance!
What Makes This White Chicken Chili Special?
I’ve tried tons of white chicken chili recipes over the years, but Malcom’s version stands out because he adds that signature BBQ touch by using smoked chicken. It’s seriously a game-changer! The smokiness adds this amazing depth that you just can’t get with regular boiled or store-bought chicken.
The best part? This recipe is super flexible. As Malcom says “You can use any chicken for this recipe. You can boil a chicken, roast a chicken or even use a rotisserie chicken from the grocery store.” But trust me, if you can smoke it DO IT!
Ingredients You’ll Need
Here’s everything you need to make this incredible white chicken chili:
- 2 tablespoons butter
- 1 onion, diced
- 1 poblano pepper, chopped
- 1 jalapeño, chopped
- 5-6 cloves garlic, minced
- 2 (4oz) cans diced green chilies
- 32oz chicken broth
- 2 Tablespoons Malcom’s Bonafide Chili Seasoning
- 8oz cream cheese, softened
- 2 cups Monterrey Jack Cheese, shredded
- 1 can Cream of Chicken Soup
- 2 cans Bush’s White Chili Beans
- 1 cup Heavy Cream
- 1 teaspoon salt (optional)
- 1 teaspoon black pepper (optional)
- 2lb cooked chicken (preferably smoked!)
The Secret to Amazing Smoked Chicken for Your Chili
If your following Malcom’s method for smoking the chicken (which I totally recommend!), here’s what you’ll wanna do:
- Take a whole chicken and season it with 1 Tablespoon of Malcom’s Bonafide Chili Seasoning
- Smoke it on your pellet grill (or whatever smoker you have) until it reaches 165 degrees in the breast
- Let it cool completely before shredding the meat
- Reserve all that delicious shredded chicken for your chili
The key here is letting that chicken cool completely before shredding It makes it way easier to handle and helps the meat shred perfectly!
Step-by-Step Cooking Instructions
Alright now let’s get cooking! This recipe is actually pretty simple once you’ve got your chicken ready
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Start with the aromatics: Sauté your onion and peppers in butter over medium heat for 2-3 minutes. Then add the garlic and continue to sauté for another 1-2 minutes. This creates an awesome flavor base!
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Build the broth: Add your chicken broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring everything to a simmer for 15-20 minutes. This helps all those flavors start melding together.
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Make it creamy and cheesy: Stir in the cream of chicken soup, cream cheese, and jack cheese. Continue simmering and stir occasionally until all that cheese melts into the broth. This is where the magic happens – it starts getting all creamy and delicious!
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Add the finishing touches: Once your cheese has completely melted, add the heavy cream and chili beans. Give it a taste and adjust seasonings if needed. Then return to a simmer.
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Bring in the chicken: Add your shredded chicken and allow everything to heat through for about 10-15 minutes before serving. This gives all the flavors time to get to know each other!
Serving Suggestions
This white chicken chili is amazing on its own, but it gets even better with some garnishes! Here are some great topping options Malcom recommends:
- Shredded cheddar cheese
- Sour cream
- Avocado slices
- Fresh cilantro
- Sliced jalapeño for extra heat
- Hot sauce for those who like it spicy!
I personally love loading mine up with ALL the toppings – especially a big dollop of sour cream and lots of fresh cilantro. The cool creaminess of the sour cream with the warm chili is just heavenly!
Why This Recipe Works So Well
What I really love about Malcom Reed’s white chicken chili is how all the flavors balance perfectly. You’ve got:
- Creaminess from the cream cheese, heavy cream, and cream of chicken soup
- Cheesiness from the melted Monterrey Jack
- Spice from the jalapeños and green chilies
- Smokiness from the BBQ’d chicken
- Heartiness from the beans
It’s like the perfect comfort food with a BBQ twist! And it’s not too complicated to make, which is always a bonus in my book.
Adjusting the Heat Level
Not everyone likes things spicy, and that’s totally fine! You can easily adjust the heat level in this recipe:
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For milder chili: Remove the seeds and membranes from the jalapeño before chopping, or skip it entirely. You could also use mild green chilies instead of medium or hot.
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For spicier chili: Keep all the seeds in your jalapeño, or add an extra one! You could also add a pinch of cayenne pepper or use hot green chilies.
The great thing about Malcom’s recipe is it’s got just enough heat to be interesting without overwhelming the other flavors. But you do you!
Make-Ahead and Storage Tips
This white chicken chili actually gets even better the next day after all the flavors have had time to really meld together. Here’s what I recommend:
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Make ahead: You can make this chili a day or two before serving. Just reheat it slowly on the stove, stirring occasionally.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freezing: This chili freezes really well! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
When reheating, you might need to add a splash of chicken broth or cream if it’s thickened up too much in the fridge.
My Personal Experience with This Recipe
I gotta tell ya, the first time I made this white chicken chili, my family couldn’t stop raving about it! My husband, who usually prefers traditional red chili, went back for seconds AND thirds. The kids even ate it without picking out the “green stuff” which is basically a miracle in our house!
The smoked chicken really does make a huge difference. I’ve made it both ways – with store-bought rotisserie chicken and with chicken I smoked myself – and the smoked version is definitely superior. It adds this amazing depth of flavor that takes the whole dish to another level.
Common Questions About White Chicken Chili
Can I make this in a slow cooker?
Absolutely! You’ll still want to sauté the veggies first, but then you can transfer everything to a slow cooker. Cook on low for 4-6 hours, adding the cream, cheese, and beans during the last hour.
What if I don’t have Malcom’s Bonafide Chili Seasoning?
While Malcom’s seasoning gives it that authentic How to BBQ Right flavor, you can substitute with a combo of chili powder, cumin, oregano, and garlic powder. About 2 tablespoons of your own blend should work fine.
Can I use chicken thighs instead of a whole chicken?
Definitely! Chicken thighs actually work great because they stay moist and flavorful. You’ll need about 2-3 pounds of boneless thighs to replace a whole chicken.
Is this gluten-free?
The recipe as written isn’t gluten-free because of the cream of chicken soup. But you can easily substitute with a gluten-free version of cream of chicken soup, and make sure your chili seasoning is gluten-free too.
Why You Should Try How to BBQ Right’s White Chicken Chili
If your looking for something different from your regular chili recipe, this white chicken chili from How to BBQ Right is seriously worth trying. It’s got all the comfort of a traditional chili but with a creamy, smoky twist that’ll have everyone asking for the recipe.
What I love most about Malcom Reed’s approach to BBQ and cooking in general is how he takes familiar dishes and adds his own BBQ flair. This recipe is the perfect example – taking a classic white chicken chili and elevating it with smoked chicken.
So next time your planning a game day spread, a cozy family dinner, or just want something warming for a cold day, give this white chicken chili a try. I promise you won’t be disappointed!
Final Thoughts
I’ve been following Malcom Reed’s How to BBQ Right for years now, and his recipes never disappoint. This white chicken chili has become one of my go-to recipes for potlucks and family gatherings because it’s always a hit!
The combination of creamy, cheesy goodness with the smoky chicken and just the right amount of spice makes for a truly memorable chili. Plus, it’s pretty simple to put together, especially if you opt for a store-bought rotisserie chicken when you’re short on time.
So grab your pot, gather your ingredients, and get ready to experience one of the best white chicken chili recipes out there. Your taste buds (and anyone you share it with) will thank you!
Happy cooking, and as Malcom would say, let’s get cookin’!
