WhiteChicken Chili

• Difficulty1/5
• Prep time15 mins
• Cook time4 hrs
• Serves4 - 6
• HardwoodOak

This soup is a fiesta of flavor, chock full of Traegered chicken, white beans, and seasoned with salsa verde. Serve with fresh avocado, sour cream, and cilantro for a creamy, spicy take on chili.

White Chicken Chili:

• 8 Cups chicken broth
• 5 Cups left over chopped chicken
• 3 (15 oz) cans great northern beans, drained

• 3 Cups salsa verde
• 2 Tsp ground cumin
• 1/2 Tbsp onion powder

• 1/2 Tbsp garlic powder
• Kosher salt and black pepper, to taste

Garnishes:

• 2 Avocados, diced

• 1/2 cup sour cream

• 1/8 Cup cilantro, chopped

White Chicken Chili:

• 8 Cups chicken broth
• 5 Cups left over chopped chicken
• 3 (15 oz) cans great northern beans, drained
• 3 Cups salsa verde

• 2 Tsp ground cumin
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• Kosher salt and black pepper, to taste

Garnishes:

• 2 Avocados, diced
• 1/2 cup sour cream

• 1/8 Cup cilantro, chopped

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Mix all ingredients (except for garnishes) in a dutch oven or oven safe stock pot. Stir well to combine. Add salt and pepper to taste.

Cover dutch oven and place in grill for 4 hours.

Remove dutch oven from grill. Serve chili in a bowl topped with garnishes. Enjoy!

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