This smoked chicken chili is a great way to use leftover poultry—roast turkey or smoked/grilled chicken both work beautifully. A store-bought rotisserie chicken is an easy shortcut, but this recipe really shines with smoked or oven-roasted leftovers.
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How Can You Thicken White Chicken Chili?
There are several reliable ways to thicken smoked white chicken chili. The easiest method is a cornstarch slurry—mix cornstarch with a little heavy cream or water, then whisk it into the simmering chili until it reaches the desired consistency.
If you prefer a more traditional route, make a roux with equal parts butter and flour after browning the sausage, then stir it into the pot. Another option is to add about ½ cup of yellow corn polenta while the chili simmers; polenta adds body and pleasant texture.
You can also puree a portion of the chili—about 2 cups heavy on the beans—then stir the puree back into the pot. That will thicken the base naturally while keeping the flavor intact.
Do You Simmer Chili With Lid On or Off?
For this smoked chicken chili, simmer with the lid off so the smoke can penetrate and the liquid can reduce slightly. Simmering uncovered concentrates the flavors and helps the chili thicken. The same principle applies if you make this on the stovetop.
Optional Ingredients For Smoked Chicken Chili
Cream Cheese: Stir in 8 ounces for a richer, silkier texture.
Rotel: A can of original or chipotle Rotel adds a subtle tomato and chili twist.
Diced Green Chiles: If you prefer less heat than jalapeño offers, use two 14-ounce cans of diced green chiles for a mild, mellow flavor.
How To Make Smoked Chicken Chili
Serves: 8 | Prep Time: 15 mins | Cook Time: 50 mins
Ingredients
1 tbsp olive oil
1 lb hot or mild sausage (ground)
1 large yellow onion, chopped
1 medium jalapeño, seeded and diced (optional: leave seeds for more heat)
1 medium red bell pepper, seeded and diced
4 cloves garlic, minced
4 cups chicken stock
¼ cup chopped fresh cilantro (plus more for garnish)
1 tsp ground cumin
1 tsp dried oregano
1 tsp white pepper
1 15-oz can cannellini beans, drained and rinsed
1 15-oz can navy beans, drained and rinsed
1 cup sweet corn
2 tsp soy sauce
1½ cup heavy cream
3 tbsp cornstarch
3 cups cooked chicken or turkey, diced or shredded
Kosher salt to taste
Step 1: Prepare your grill or smoker for two-zone cooking and bring it to 325°F, using a reliable leave-in thermometer. Add a pecan wood chunk to the coals for a touch of smoke.
Step 2: While the grill heats, warm the olive oil in a large cast-iron Dutch oven over medium-high heat. Brown the sausage, breaking it into crumbles. Remove the sausage and leave about 1 tablespoon of drippings in the pan.
Step 3: Sauté the onion, jalapeño and red pepper in the drippings until softened, about five minutes. Add the garlic and cook until fragrant, 30–60 seconds. Remove from heat briefly.
Tip: If you like more heat, add the jalapeño seeds.
Step 4: Return the sausage to the pot. Add chicken stock, three tablespoons of cilantro, cumin, oregano, white pepper, both beans, corn and soy sauce. Stir to combine, then place the Dutch oven over indirect heat on the grill. Smoke for 30 minutes, stirring every 10 minutes.
Step 5: While the chili smokes, make a slurry by whisking 3 tablespoons cornstarch into ¼ cup of the heavy cream. Whisk the slurry and the remaining heavy cream into the pot to slightly thicken the chili. Stir in the diced or shredded chicken (or turkey).
Step 6: Close the grill lid and smoke an additional ten minutes to allow the flavors to meld.
Step 7: Remove the Dutch oven from the grill, season with salt to taste, and serve warm. Top each bowl with sour cream and remaining cilantro. Avocado slices and tortilla chips make excellent accompaniments.
Smoked Chicken Chili
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Ingredients
- 1 tbsp olive oil
- 1 lb ground sausage (hot or mild)
- 1 large yellow onion, diced
- 1 medium jalapeño, seeded and diced
- 1 medium red bell pepper, seeded and diced
- 4 cloves garlic, minced
- 4 cups chicken stock
- ¼ cup chopped cilantro
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp white pepper
- 15 oz cannellini beans, drained and rinsed
- 15 oz navy beans, drained and rinsed
- 1 cup sweet corn
- 2 tsp soy sauce
- 1½ cup heavy cream
- 3 tbsp cornstarch
- 3 cups cooked chicken or turkey, diced or shredded
- Kosher salt, to taste
Instructions
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Light your grill or smoker and set up for two-zone cooking at 325°F. Add one pecan wood chunk to the hot coals.
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Heat oil in a large cast-iron Dutch oven over medium-high heat. Brown and crumble the sausage, then remove it, leaving about 1 tablespoon of drippings.
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Sauté onion, jalapeño and red pepper in the drippings until softened, about five minutes. Add garlic and cook until fragrant, 30–60 seconds, then remove from heat.
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Return the sausage to the pot. Add chicken stock, three tablespoons cilantro, cumin, oregano, white pepper, both beans, corn and soy sauce. Stir, place over indirect heat on the grill, and smoke for 30 minutes, stirring every ten minutes.
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Whisk 3 tbsp cornstarch into ¼ cup heavy cream to make a slurry. Whisk the slurry and remaining cream into the chili to thicken slightly.
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Stir in the cooked chicken or turkey. Close the grill lid and smoke an additional ten minutes.
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Remove from the grill, season with salt to taste, and serve warm topped with sour cream and remaining cilantro.