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Blanco Chicken Chili

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Blanco Chicken Chili

A great White Chicken Chili Recipe!!
Prep Time30 mins
Cook Time1 hr
Total Time1 min
Course: Soup
Cuisine: Southwestern
Servings: 6 People
Author: Mike Southerland


  • 4 Chicken Breast
  • 2 Lb. Can of Tomatillos Pureed In Food processor
  • 3 15 Oz. Cans Of Cannellini Beans Drained and Rinsed
  • 2 Jalapeño Peppers
  • 1 Large White Onion
  • 3 Pablano Peppers
  • 2 Tbs. Dirty Gringo
  • Cock-A-VooDoo
  • 1 Tbs. Corn Starch
  • 2 Tbs. Knoor Chicken Bullion
  • 1/4 Heavy Cream
  • 2 Cups Water


  • Set up your smoker/grill to 275-300. Season your chicken with Cock-A-Voodoo and place on the grill.Peel and halve your white onion. Add your Pablanos, jalapeño and white onion to the grill. Cook the chicken to 170, char the vegetables and place them in a bowl. Cover the bowl and set it to the side to cool. Once vegetables are cool peel and seed the peppers and rough chop them all, place them in a large cast iron skillet with 1 Tbs. oil. Pour the juice left in the bowl into the dutch oven as well. Sautè the vegetables, then add the Dirty Gringo and cornstarch. Mix well. Next add your pureed tomatillos and stir well. Add your beans then chop your chicken and add it in. Add the juice that accumulated while it cooled as well. Add the water and Knoor chicken bullion, bring to a low boil. Let simmer for an hour then add your heavy cream, stir well. place in a bowl, top with crushed corn chips, white onion, cilantro and sliced avocado. Enjoy!!!