Traeger Smoked Chicken Chili Recipe

This easy Traeger Chicken Chili is full of warm, smoky flavor and perfect for chilly evenings. The chicken is smoked first, then added to a light, herb-seasoned broth with white beans for a comforting bowl that’s great for dinner or for making ahead for healthy lunches. The smoky notes from the grill give this chili a distinct profile you won’t get from a stovetop-only version.

Traeger Chicken Chili

This Traeger Chicken Chili pairs smoked chicken breast with white beans and a bright blend of herbs and spices. The result is a balanced, flavorful soup that’s hearty without feeling heavy. It’s easy to scale up for guests, freezes well, and benefits from resting so the flavors meld—making it ideal for meal prep.

Why You’ll Love This Recipe

Quick to assemble with minimal hands-on time.
Smoked chicken adds a deep, savory complexity.
Makes excellent make-ahead lunches and freezes well.

Get all of my Traeger Recipes in the recipe collection.

Recipe Shopping List

Below are the main ingredients you’ll need. For exact quantities and step-by-step instructions, see the recipe card further down this page.

Chicken breasts – smoked for tenderness and flavor (boneless works best). Thighs are a good alternative if you prefer darker meat.
Cumin – earthy, warming spice for the base flavor.
Mexican-style rub – a Mexican BBQ or Asadero-style rub adds depth; use your favorite blend.
Chicken stock – low-sodium is recommended so you can control seasoning.
White beans – cannellini or navy beans, canned or cooked from dry.
Salt and granulated garlic – to season both the chicken and the broth.
Mexican oregano – a slightly citrusy oregano that brightens the soup.
Cilantro – chopped, for finishing and freshness.
Hot sauce and fresh jalapeño – for heat, added to taste and used as a fresh topping.
Lime – finishes the soup with acidity.
White onion – finely chopped for garnish and crunch.

Explore 75+ favorite Traeger recipes from the same collection.

How To Make This Recipe (Overview)

This overview outlines the main steps. Follow the detailed recipe card below while cooking for precise measurements and timing.

Smoke the seasoned chicken breasts low and slow until cooked through.
Simmer the broth with spices, jalapeño, and herbs to develop flavor.
Cube the smoked chicken and add it to the simmering broth.
Stir in the white beans and finish with fresh lime juice.
Garnish each bowl with diced onion, jalapeño, cilantro, and a sprinkle of oregano.

Recipe FAQ

Can this recipe be made in advance?

Yes. This chili is an excellent make-ahead meal. Prepare it in full, refrigerate, and reheat when needed. The flavors continue to marry as it rests, so leftovers often taste even better the next day.

What’s the best way to store and reheat the chili?

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until steaming. If frozen, thaw in the refrigerator overnight before reheating.

What variations and substitutions are possible?

Swap the rub for a different spice blend, use chicken thighs instead of breasts for richer flavor, or change the beans to your preference. For a thicker chili, mash a portion of the beans into the broth. Omit beans if you’d prefer a lower-carb option.

Serve This With

Jalapeño cheddar cornbread muffins or regular cornbread muffins for a touch of sweetness.
Griddle corn cakes with honey butter for a skillet-side accompaniment.
Smoked salsa verde for extra brightness and tang on the side.

More Chili Recipes

If you enjoy chili, try other smoked and Traeger-style recipes in the same collection, including Cincinnati-style smoked chili, no-bean versions, brisket chili, white chicken chili, and chile verde variations.

Smoked Cincinnati Chili
Smoked Over-The-Top Chili
Traeger Brisket Chili
No-Bean Chili Dogs
Smoked White Chicken Chili
Smoked Chicken Chile Verde

Yield: 6 servings

Smoked Chicken Chili

This smoky, comforting chili is customizable and perfect for fall and winter dinners. Top it with fresh onion, cilantro, and extra jalapeño to your taste.

Times

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Ingredients

2 large chicken breasts
1 teaspoon cumin, divided
1 tablespoon Mexican-style rub, divided
4 cups chicken stock (low-sodium recommended)
1 can white beans (cannellini or navy)
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 (107°C).
Combine half the cumin, half the rub, half the salt, and half the garlic. Rub the mixture over the chicken breasts.
Place the seasoned breasts on the smoker and cook for about 45–60 minutes, or until the internal temperature reaches 165°F (74°C). Remove and let rest.
While the chicken smokes, pour the chicken stock into a medium pot. Add the remaining salt, cumin, rub, and garlic, plus the hot sauce, half the jalapeño (sliced), half the chopped cilantro, and half the Mexican oregano. Bring to a boil, then reduce to a simmer.
When the chicken is cool enough to handle, cut into ½-inch cubes and add to the simmering broth.
Squeeze the juice of half a lime into the pot and add the can of drained white beans. Simmer for about 10 minutes to meld flavors.
Finely dice the remaining white onion and the other half of the jalapeño for garnish.
Ladle the chili into bowls and garnish with diced onion, jalapeño, cilantro, oregano, and additional lime wedges if desired.

Recommended Tools & Notes

Use a reliable pellet grill or smoker for the best smoky flavor. A heavy-bottomed pot or Dutch oven works well for simmering. Adjust the hot sauce and jalapeño to control heat level, and taste the broth before serving to adjust salt and acidity.

Nutrition Information (per serving)

Yield: 6 | Serving Size: 1

Nutrition data provided here is only an estimate.