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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 pellet grill until it hit 165 degrees in breast. I let it cool completely, before shredding the chicken.
Creamy, Cheesy, White Chili with Smoked Chicken
Malcom Reed
2 tablespoons butter
1 onion diced
1 poblano peppers 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
Sauté onion and peppers in butter over medium heat for 2-3 minutes. Add garlic and continue to sauté for 1-2 minutes.
Add broth, canned green chilies, and Malcom’s Bonafide Chili Seasoning. Bring to a simmer for 15-20 minutes.
Stir in cream of chicken soup, cream cheese, and jack cheese. Continue to simmer for stirring occasionally until cheese melts.
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.
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.
