White Chicken Chili Recipe

Bonafide White Chicken Chili Recipe

We held a friendly Chili contest at our new headquarters last week. I agreed to turn the 1st place recipe into a video… so this is Chell’s Bonafide White Chicken Chili.

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.

I used a smoked chicken. I took a whole chicken, seasoned it with 1 Tablespoon Malcom’s Bonafide Chili Seasoning and smoked it on my Traeger pellet grill until it hit 165 degrees in breast. I let it cool completely, before shredding the chicken.

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White Chicken Chili Recipe


First Place, Creamy, Cheesy, White Chili with Smoked Chicken


  • 2 tablespoons butter
  • 1 onion diced
  • 1 poblano peppers chopped
  • 1 jalapeño chopped
  • 56 cloves garlic minced
  • 24oz 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


  1. Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.
  2. Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.
  3. Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.
  4. Once cheese has melted, add heavy cream and chili beans. Taste for seasoning and return to simmer. Add chicken and allow to heat through (10-15 minutes) before serving.
  5. Garnish options: shredded cheddar, sour cream, avocado slices, cilantro, sliced jalapeño and hot sauce

To Smoke Chicken: Season whole chicken with 1 Tablespoon Bonafide Chili Seasoning and smoke until 165 degrees in breast. Shred chicken and reserve for later.

Keywords: white chili, white chicken chili, smoked chili, white chili recipe, chicken chili

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12 responses to “White Chicken Chili Recipe”

  1. Sarah Hutchison says:

    Best chicken chili EVER!!! Creamy with the right amount of heat and flavor. My husband loved it. Y’all are amazing!

  2. Mike says:

    Do you shred/mix in the skin too with the meat?

  3. Jannelle says:

    Delicious. I make this regularly now

  4. Bev says:

    Fabulous! The poblanos were an excellent addition, brightening a soup that might have otherwise been a tad ‘heavy’, at least for summer, which is when I prepared it.

    The only thing I would change? Double the poblanos and a cup or so of sweet corn.

    Thanks for a terrific recipe!!

  5. Barret Hartman says:

    I have 2 pounds of leftover smoked turkey and I am going to give this a try. The weather cooled down to 85 degrees in Phoenix this weekend so time for some chili!

  6. Vanessa Spikes says:

    This is one hell of a chili. We unfortunately didn’t have the chili seasoning but instead used grande gringo and holy smokes, I tell you what. It was absolutely delicious. Hands down best chili I’ve ever eaten. Definitely a stick to your ribs kinda meal!

  7. Craig Rasnick says:

    This recipe is easily my favorite chicken chili. Have you published a beef chili recipe using this seasoning?

  8. Robin says:

    Delicious!! Has anyone tried freezing this chili?

  9. Frybucks BBQ says:

    I’ve won or come in 2nd or 3rd in chili cook offs with my reg chili but this chili is the tastiest chili I’ve ever made. I’m making this W C Chili for the next chili contest.

  10. BauerRanch says:

    I am not a soup/chili fan, yet this is one recipe I would love to try.

  11. Sean says:

    I Made this was really good I also made elbow macaroni and pored the chili over it along with the perfect hot source from Trappey’s hot peppers in vinegar.

  12. Joe Horner says:

    the BEST chicken white chili I’ve ever had….. this will become a staple at my house… I try a new recipe of yours at least weekly, if not, more..

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