Smoked White Chicken Chili | Heath Riles BBQ

Check out this easy and delicious Smoked White Chicken Chili on the Traeger Ironwood XL!

Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/favorite-recipes/white-bean-chicken-chili-on-the-traeger-ironwood-xl

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Products Used:
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Simple Citrus Rub https://bit.ly/3kTdEU9
• Heath Riles BBQ Chicken Rub https://bit.ly/3pOEH4T
• Malcom’s Bonafide Chili Seasoning https://bit.ly/3FFAVEQ
• Lodge Cast Iron 7 Quart Dutch Oven https://amzn.to/3FOjXUF
• Traeger Ironwood XL https://amzn.to/3rC1dEA
• Kitchen Shears https://amzn.to/3tVCegq
• Disposable Cutting Boards https://amzn.to/40jIYAM
• Aluminum Pans https://amzn.to/45ZRbeB
• Black Latex Gloves https://amzn.to/3QGmsi7
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Chef’s Alarm https://bit.ly/458DkCT
• Thermoworks Thermapen ONE https://bit.ly/43qX2Za

Ingredients:
• 5lb Chicken
• Avocado Oil
• Heath Riles BBQ Simple Citrus Rub
• Heath Riles BBQ Chicken Rub
• Malcom’s Bonafide Chili Seasoning
• 1 medium white onion, chopped
• 1 tbsp butter
• 3 tbsp minced garlic
• 7oz can of green chiles
• 32oz Chicken Broth
• 3 cans of Bush’s Northern Beans
• 8oz heavy whipping cream
• 1 8oz block of softened cream cheese
• 1-2 tbsp lemon juice

Directions:
1. Get your grill fired up to 300º.
2. Spatchcock your chicken, spray with avocado oil, and season both sides with Heath Riles BBQ Chicken and Simple Citrus Rubs.
3. Place chicken on your smoker and set your Thermoworks Chef’s Alarm to 165º.
4. Once your chicken hits the correct internal temperature, remove from the grill, allow it to cool, and shred.
5. Allow your dutch oven to heat up on your smoker at 325º. Once it’s hot, add onions and bump it to 350º. Allow the onions to cook for about 15 minutes.
6. After 15 minutes, add 1 tbsp butter, 3 tbsp of minced garlic, and 7oz of green chiles to your dutch oven, mix, and let them cook down for a few minutes.
7. Season with Heath Riles BBQ Garlic Jalapeño and Malcom’s Bonafide Chili Seasoning. Add shredded chicken, chicken broth, 2 cans of beans, heavy whipping cream to your dutch oven. Stir and let it simmer.
8. Mash 1 can of beans and add it to your pot along with 1 block of softened cream cheese and 1/2 lemon, squeezed.
9. Let your chili smoke for 1 hour.

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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