Recipe courtesy of John Seymour

Smoked Chicken Chili

  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 25 min
  • Yield: 6 servings
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2 tablespoons canola oil

4 cloves garlic, finely chopped 

2 small yellow onions, cut into small dice

1 poblano pepper, ribs and seeds removed, cut into medium dice 

1/4 cup chili powder

3/4 to 1 cup heavy cream

1/2 cup chicken stock, plus more if needed

One 15-ounce can hominy, drained and rinsed

2 pounds smoked chicken thighs, shredded (can also be grilled if you don't have a smoker) 

One 15-ounce can white beans, drained and rinsed

1/4 cup masa harina, plus more if needed

Kosher salt

Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges


  1. Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
  2. To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
  3. Serve with fontina cheese, tortilla chips, sour cream and lime wedges.

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