White Chicken Chili
By Traeger Kitchen
2 Reviews
This chili is a fiesta of flavor, chock full chicken, white beans, and seasoned with salsa verde. It calls for cooked chicken, and while we think a Traeger-cooked chicken would be best, you can use meat from a store-bought rotisserie chicken, if you like. To get 5 cups of meat, you will need two small chickens or one large bird.
Prep Time
15 Min
Cook Time
2 Hr
Pellets
Cherry
Yields: 6 Servings
Ingredients
Chili
| 5 Cup | diced or shredded cooked chicken |
| 3 | 15-oz cans white beans, such as cannellini beans or Great Northern, drained but not rinsed |
| 3 Cup | salsa verde |
| 2 Teaspoon | ground cumin |
| 1/2 Tablespoon | onion powder |
| 1/2 Tablespoon | garlic powder |
| 4 Cup | chicken broth |
| To Taste | salt and pepper |
Serving
| Diced or sliced avocado | |
| Sour cream | |
| Fresh cilantro leaves, roughly chopped | |
| Diced red onion (optional) |
Units of Measurement:
Steps
Step 1
Preheat the Traeger with the lid closed to 300°F; this will take about 15 minutes.
300 ˚F / 149 ˚C
Step 2
In a Dutch oven or oven-safe stock pot, combine the chicken, beans, salsa verde, cumin, onion powder, and garlic powder. Pour in the broth. Season lightly with salt and pepper and stir well.
Ingredients
5 Cup diced or shredded cooked chicken
3 15-oz cans white beans, such as cannellini beans or Great Northern, drained but not rinsed
3 Cup salsa verde
2 Teaspoon ground cumin
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
4 Cup chicken broth
To Taste salt and pepper
Step 3
Cover the pot with its lid slightly askew and place it directly on the grill grates. Cook, stirring occasionally, until heated through, about 2 hours.
02:00
300 ˚F / 149 ˚C
Step 4
Serve topped with avocado, a dollop of sour cream, cilantro, and red onion, if desired.
Ingredients
Diced or sliced avocado
Sour cream
Fresh cilantro leaves, roughly chopped
Diced red onion (optional)
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