This easy Traeger Chicken Chili recipe is full of flavor and so warm and comforting on a cold evening! We smoke the chicken breast before adding it to the soup, giving the whole dish a unique flavor profile. This is a perfect make-ahead meal for easy, healthy lunches, too.
Traeger Chicken Chili
This easy Traeger Chicken Chili recipe is perfect for those cold evenings when you're craving something warm and satisfying. The unique twist? Smoking the chicken breast before it joins the soup giving the final result an extraordinary flavor that sets this dish apart.
It combines smoked chicken, white beans, and a rich blend of herbs and seasonings in a light broth for one of my favorite soups of the season.
This chili is not just a fantastic dinner choice; it's also great for preparing ahead for convenient, wholesome lunches. Easy to make and packed with flavor, it will become a favorite in your meal rotation.
Why You'll Love This Recipe
- Easy to throw together!
- Warm, hearty, and delicious.
- Makes a perfect make-ahead lunch for your workweek!
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Breasts – Smoked low and slow for tenderness and deep flavor. Thighs work too if you prefer dark meat.
- Cumin – Earthy and warm, it builds the base of the spice blend.
- Mexican Rub – Use your favorite Mexican-style rub.
- Chicken Stock – Adds body to the broth. Go for low-sodium so you can control the salt.
- White Beans – Creamy and mild, they soak up all the smoky goodness. Navy or cannellini beans work well.
- Salt – Divided for seasoning both chicken and broth layers.
- Granulated Garlic – Boosts the savory flavor.
- Mexican Oregano – A little more citrusy than regular oregano. It adds a distinct herbal kick.
- Chopped Cilantro – Brings brightness to balance the richness.
- Hot Sauce – Use your favorite brand to bring heat and tang.
- Fresh Jalapeño – Adds a pop of spice and crunch, especially when used as a topping.
- Lime – Adds acidity and freshness to finish the soup.
- White Onion – Finely chopped for garnish and a bit of crunch.
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How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Smoke the Chicken – Season the breasts and smoke at 225°F until they hit 165°F internally.
- Simmer the Broth – Combine stock with spices, jalapeño, and herbs. Boil, then reduce to a simmer.
- Chop and Add Chicken – Cube the smoked chicken and stir it into the pot.
- Add Beans and Lime – Mix in beans and squeeze in lime juice. Simmer 10 minutes.
- Garnish + Serve – Top each bowl with diced onion, fresh jalapeño, cilantro, and oregano.
Recipe FAQ
Absolutely! This is a great meal prep recipe or dish that you can make and take to a friend who isn't feeling well, or just had a baby, grandbaby, or big life event that keeps them out of the kitchen!
Store the leftover chili in any airtight container in the fridge for 3-4 days, max. Reheat in the microwave or on the stovetop until steaming and everything is heated through.
You can change this up easily by adjusting the seasoning rub you use on the chicken and in the soup. You can also add more beans, use a different kind of bean, or omit them completely.
Try our Smoked Pulled Pork Nachos!
Serve This With
More Chili Recipes
If you love chili, we've got just what you're looking for here on OrWhateverYouDo.com! From chicken chili and chili verde to epic smoked chili, there's something for everyone here!
- Smoked Cincinnati Chili Recipe
- Smoked Over The Top Chili
- Traeger Brisket Chili
- Over The Top No Bean Chili
- No-Bean Chili Dogs
- Smoked White Chicken Chili
- Smoked Chicken Chili Verde
Smoked Chicken Chili
This delicious, hearty soup is perfect for a chili fall or winter evening. We love this and you can customize it and top it with all of your favorite fixings!
Ingredients
- 2 large chicken breasts
- 1 teaspoon cumin, divided
- 1 tablespoon Spanglish Asadero all purpose rub, divided (or your favorite Mexican-style bbq rub)
- 4 cups chicken stock
- 1 can white beans
- 1 teaspoon salt, divided
- 1 teaspoon granulated garlic, divided
- 2 teaspoons Mexican oregano, divided
- 1 tablespoon chopped cilantro, divided
- 1 teaspoon hot sauce
- 1 fresh jalapeño pepper
- 1 lime
- 1 small white onion finely chopped
Instructions
- Preheat your pellet grill or smoker to 225°F.
- Mix 1/2 of your cumin, the Spanglish Asadero rub, salt, and garlic powder together. Rub onto your chicken breasts.
- Place your chicken breasts on your grill for 45 minutes to an hour, or until the internal temperature reaches 165°F. Remove and set aside.
- While your chicken is smoking, take out a medium-sized pot and pour in the chicken broth.
- Add in the rest of the salt, cumin, Asadero rub and garlic powder to the broth, along with the hot sauce, half of the Jalapeño, and half of the chopped cilantro and Mexican oregano.
- Stir all the ingredients together, boil, then reduce the heat and let simmer.
- When your chicken is done and cooled down enough to handle, cut it into 1/2” cubes and add to the stock pot.
- Cut the lime in half and squeeze the juice from one of the halves into the pot.
- Lastly, add the can of beans to the pot and then let simmer for ten more minutes.
- Finely dice your white onion and the other half of the fresh jalapeño pepper.
- Pour a bowl of soup and garnish with some onion, jalapeño, oregano, and chopped cilantro.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 217Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 854mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 22g
Nutrition data provided here is only an estimate.