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During cold winter months all I can think of are warm hearty meals.  What’s better than some chili on a dark winter afternoon!  For this recipe I incorporated a smoking technique making an over the top white chicken chili.  By spatchcocking a whole chicken and smoking it above the chili mix, it brings a new twist to a traditional recipe.  The combined taste of smoked meat and enhanced chili flavor from the meat drippings make for an over the top white chicken chili recipe!

Step 1: Prepare the chili mix.

As any traditional chili mix, in a dutch oven add the basic ingredients.  This includes diced onions, diced green chilies, olive oil, cumin, chili powder, cayenne, salt, oregano, taco seasoning, minced garlic and chicken stock.

Mix all the ingredients together and get started on prepping the meat.

Chili Tip

  • A great way to simplify the seasoning process is to get a pre-measured chili mix. It’s simple, convenient and takes out all the measuring steps.

Step 2: How to spatchcock a chicken.

Next, it’s time to prepare the chicken. The secret to this recipe is smoking a spatchcock chicken over the chili.  As the fat renders, the drippings add additional flavor to the dish. 

To start, cut out the backbone from the chicken with shears or a sharp knife. Press down hard on the breast bone to break it so the chicken will lay nice and flat. I like to use a little olive oil or cooking spray for the binder. This will allow the seasoning to stick better to the chicken. Cover the outside generously with Dad’s All Purpose rub and pat it in.  

Place the spatchcock chicken onto a wire rack and place it on top of the filled dutch oven

Dad’s Seasonings

Must have grillin seasonings!

Step 3: Grill the Over the Top White Chicken Chili.

Set up the grill for indirect heat at 350 degrees.  Slowly smoke the chili and meat until the chicken reaches 165 degrees internally. The drippings from the meat above will add another layer of amazing flavors that you cannot replicate if cooked directly in the chili.

Recipe Tip

  • A great way to add extra flavor to the chili broth is to drop the back bone into the liquid mix. Let it cook with everything else and remove once the over the top chicken is smoked.

Step 4: Time to add the meat.

Before shredding the chicken, remove the wire rack from the grill and let the chicken rest.

In the chili, add a drained can of cannellini beans, corn and cream cheese.  Next, add another can of cannellini beans and a little bit of chicken stock into a blender, mix it together until in liquid form and pour it into the chili. Cook for 15 minutes and it’s time to finally add in the meat.

Shred up the whole chicken, including the crispy seasoned skin and add it into the chili as the final step. Add freshly squeezed lime juice and mix everything together and let it cook for another 15 minutes.

Serve the over the top white chicken chili with some Frito chips, avocado, cheese and enjoy!

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Frequently Asked Questions:

Beans or no beans?

Beans are probably the most controversial ingredient in my chili recipes. The country is definitely split in half here. I say, do what you want. I always include beans. It adds texture, flavor and substance to the chili. If you are going to use beans, use both kidney and pinto beans.

What protein can I use in a chili?

The most common protein in chili is ground beef. However there are so many other alternative options. You can use such as a ground pork and beef blend, mix beef with Italian sausage or chorizo, left over brisket is another great option. For vegetarians, beans is a great protein option.

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Printer friendly recipe below:

5 from 9 votes

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!
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 8 People

Ingredients 

  • 1 Whole chicken
  • 1 Small Yellow onion
  • 1 Small Red onion
  • 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
  • Salt to taste

Instructions 

  • In a dutch oven add diced onions, diced green chilies, olive oil, cumin, chili powder, salt, oregano, minced garlic and chicken stock.
  • To spatchcock a chicken, cut out the backbone from the chicken with 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 run.
  • Place the spatchcock chicken onto a wire rack and place it on top of the filled dutch oven.
  • Set up the grill for indirect heat at 350 degrees.  Slowly smoke the chili and meat until the chicken reaches 165 degrees internally.
  • Remove the wire rack from the grill and let the chicken rest.
  • In the chili, add a drained can of cannellini beans, corn and cream cheese. Next, add another can of cannellini beans and a little bit of chicken stock into a blender, mix it together until in liquid and pour it into the chili.Cook for 15 minutes and it's time to finally add in the meat.
  • Shred up the whole chicken, including the crispy seasoned skin and add it into the chili as the final step.  Add freshly squeezed lime juice and mix everything together and let it cook for another 15 minutes.
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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Recipe Rating




5 Comments

  1. 5 stars
    One of the best White Chilis I’ve followed. Cooked it on a treager and turned out great. The all purpose rub is one of the best out there.

  2. This was SO good! I have an electric smoker so I did it at 250 and so it took longer and I decided not to use the skin. But wow was it different and delicious! Even better this morning when I snuck a pre-breakfast taste. Thank you will definitely do again!