This White Chicken Chili is rich, cheesy, and packed with hearty flavor—perfect for feeding a hungry crowd at a tailgate or your next backyard BBQ. With layers of smokey grilled chicken, creamy queso, and tender beans, it delivers bold Southern-inspired comfort with a northern twist.
White Chicken Chili Recipe
I created this recipe for a chili cook-off at an Edmonton Elks tailgate, inspired by none other than 2-time world chili champion Darci Bos. I wasn’t competing, but I wanted to show up with something legendary. With Darci’s blessing (and a few Canadian ingredient swaps), this simplified, grill-friendly version became a huge hit.
People were lining up for seconds and calling it the best chili they’d ever had. If you’re after a rich, comforting, crowd-pleasing chili with smoky chicken and gooey queso—this is it.
How to Make White Chicken Chili
Making the Base for the White Chili
Start by preheating your grill or smoker to 400°F and placing a large, grill-safe chili pot directly on the grates to warm up. Add butter to the pot and, once melted, stir in your diced onions. Let them cook until translucent, then season with half of the Yonedas White Seasoning. Toss in your diced bell peppers and continue to stir until they soften completely.
Let’s Start Building Some Flavor
Pour the chicken broth into the pot, stirring to deglaze the bottom and absorb all that flavor. Add your diced potato and bring it to a boil—cook until the potato softens enough to mash. Meanwhile, season your chicken thighs with the remaining Yonedas White and grill them until they reach 165°F internal temperature. Dice the grilled chicken and set aside.
Mashing the Potato
Once the potatoes are soft, mash them right into the chili base to help thicken it. It’s fine if there are a few small chunks. Add in the butter beans, kidney beans, and Yonedas Gold seasoning, and give everything a good stir.
Let’s Cheese It Up
Next, pour in your container of queso and stir until it fully melts and mixes into the chili. Add the corn and the diced grilled chicken, then season again to taste with a little more Yonedas Gold seasoning if needed.
Serving
Ladle the white chicken chili into bowls and top with crumbled bacon, sliced green onions, and a drizzle of Lane’s BBQ “Sorta White” sauce for a tangy, creamy finish. Serve hot and get ready for high-fives all around.
Best Beer to Pair With White Chicken Chili
Hazy IPA
The citrusy hops complement the queso and balance the richness.
Wheat Ale
A smooth, slightly sweet wheat beer works perfectly with the chili’s spice.
Mexican Lager
Crisp and clean, this style helps refresh your palate between hearty bites.
White Chicken Chili
Equipment
- 100% Hardwood Pellets
- BBQ Gloves
- Pellet Grill or Charcoal Smolker
- You Need a BBQ Cutting Board
- Foil Tray
- Yonedas Slicing Knife
Ingredients
- 4 tbsp Butter
- 1/2 Sweet Onion Diced
- 1/2 Red Bell Pepper Diced
- 2 tbsp Yonedas White Seasoning
- 2 cups Chicken Broth
- 1 Russett Potato Diced
- 1 tbsp Yonedas Gold Seasoning
- 15 oz Queso
- 1 can Peaches and Cream Corn
- 1 can Butter Beans
- 1 can White Kidney Beans
- 8 Boneless Skinless Chicken Thighs
- 1/2 Bottle Lanes BBQ Sorta White BBQ Sauce
- 8 Strips Bacon Cooked and Diced
- 2 Green Onions
Instructions
- Preheat grill to 400°F
- Sauté onions and peppers in butter
- Add broth and diced potatoes; boil until soft
- Season and grill chicken thighs to 165°F, then dice
- Mash potatoes in pot, add beans and seasoning
- Stir in queso, corn, and chicken
- Serve with bacon, green onion, and white BBQ sauce
White Chicken Chili FAQs
What’s the best cut of chicken for white chili?
Boneless, skinless chicken thighs are perfect—they’re flavorful, juicy, and easy to prep. Chicken breast or even ground chicken will work in a pinch.
Can I make this chili ahead of time?
Absolutely. In fact, it tastes even better the next day after the flavors have had time to meld together. Just reheat slowly and stir often.
Is this recipe gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your queso and chicken broth labels to be sure.
What other beans or add-ins can I use?
You can substitute or add great northern beans, chickpeas, or black-eyed peas. Veggies like jalapeños, poblano peppers, or even squash would be awesome additions.