Description
A creamy, smoky white chicken chili made with hickory-smoked chicken thighs, tomatillos, and white beans, finished with a zesty lime crema.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup hickory or applewood chips (soaked)
- 2 cans (15 oz each) white beans (Cannellini or Great Northern), rinsed and drained
- 1 lb fresh tomatillos (or 1 can whole peeled tomatillos)
- 1 can (4 oz) mild diced green chiles
- 1 medium jalapeño, minced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp Mexican oregano
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 limes (juice and zest)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
- Olive oil for sautéing
Instructions
- Preheat smoker to 225°F (107°C). Pat chicken thighs dry and season with salt, pepper, and cumin.
- Smoke chicken thighs for 45-60 minutes until internal temperature reaches 165°F (74°C). Remove and let rest for 10 minutes.
- While chicken rests, heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion and jalapeño for 3-4 minutes until soft.
- Add garlic, cumin, and oregano; cook for 1 minute until fragrant.
- Add white beans, green chiles, and chicken broth. Simmer for 5 minutes.
- Shred the smoked chicken using two forks and add it to the pot along with chopped tomatillos.
- Simmer uncovered for 20 minutes to allow flavors to meld and tomatillos to soften.
- Use an immersion blender to puree about one-third of the chili to thicken the base.
- Stir in heavy cream and sour cream. Adjust seasoning with salt, pepper, and lime juice.
- In a small bowl, whisk sour cream, lime zest, and lime juice to make the lime crema.
- Serve chili hot, drizzled with lime crema and topped with cilantro, avocado, and cheese.
Notes
Do not over-smoke the chicken as it can become bitter and dry. Blend only a portion of the chili to maintain texture. If freezing, omit the cream and sour cream until serving to prevent separation. For a vegan option, use smoked tofu and coconut cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 6
- Protein: 28
Keywords: smoked white chicken chili, smoker recipe, white chili, hickory smoked chicken, lime crema, comfort food, meal prep