Slidin' S Ranch Recipes Import another

Over The Top White Chicken Chili

The combined taste of smoked meat and enhanced chili flavor from the meat drippings make for an over the top white chicken chili recipe!

Yield 8 servings
Prep 15 min
Cook 1 hr 30 min
Total 1 hr 45 min

Ingredients

18 items
  • 1 Whole chicken
  • 1 Small Yellow onion, diced
  • 1 Small Red onion, diced
  • 1 Lime
  • 32 oz Chicken broth
  • 16 oz Frozen corn
  • 8 oz Cream cheese
  • 7 oz Diced green chilies
  • 15 oz Canned cannellini beans X2
  • 4 tbsp All purpose BBQ rub
  • 2 tbsp Minced garlic
  • 1 tbsp Olive oil
  • 1 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 tbsp Oregano
  • 1 tbsp Paprika
  • 1 tbsp Taco seasoning
  • 1/2 tbsp Salt

Method

8 steps

  1. Preheat the grill or oven to 300 degrees and set for indirect heat.

  2. In a dutch oven add diced onions, diced green chilies, olive oil, cumin, chili powder, salt, oregano, minced garlic and chicken stock. Mix everything well and place on the grill.

  3. To spatchcock a chicken, cut out the backbone from the chicken with kitchen sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken will lay nice and flat. Season with all purpose rub.

  4. Place the spatchcock chicken on a wire rack and place it on top of the dutch oven.

  5. Close the grill and cook until the chicken reaches an internal temperature of 160 degrees.

  6. Remove the wire rack with the chicken, let it rest for for 10 minutes, and shred the meat.

  7. Next, add a drained can of cannellini beans, corn and cream cheese to the Dutch oven. Add another can of cannellini beans and a little bit of chicken stock into a blender, mix it together until smooth and pour it into the chili. Add the shredded chicken, mix well, cover the Dutch oven and cook for an additional 30-45 minutes.

  8. When the chili is ready, remove from the grill and serve immediately. Garnish with chips, cheese, hot sauce and enjoy!