White Chicken Chile (Beachside BBQ Style)

Name: White Chicken Chile (Beachside BBQ Style)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8 servings
Cuisine: American Southwest
Ingredients: 2 lbs boneless, skinless chicken thighs or breasts; 2 tbsp olive oil; 2 tbsp Shoreline Citrus Dust; 1 tsp High Tide Hog Dust; 1 large white onion, diced; 4 cloves garlic, minced; 2 (4 oz) cans diced green chiles; 1-2 jalapeños, minced (optional); 1 1/2 tsp ground cumin; 1 tsp dried oregano; 4 cups chicken stock (low sodium recommended); 2 (15 oz) cans cannellini or great northern beans, drained and rinsed; 1 cup heavy cream (or Mexican crema); Juice of 1 lime; 1/2 tsp El Jefe Baja Dust (optional, to taste); Salt, only if needed

Creamy, comforting white chile with subtle smoke and citrus lift—built to showcase your rubs: Shoreline Citrus Dust, High Tide Hog Dust, and (optionally) El Jefe Baja Dust.

Serves: 6–8
Prep: 15 min
Cook: 35–45 min
Level: Easy

Featured Rubs

Shoreline Citrus Dust – primary seasoning
High Tide Hog Dust – depth + subtle sweetness
El Jefe Baja Dust (optional) – heat + southwest character

This recipe is flexible: go full stovetop, sear on a grill, or give the chicken a short smoke first and finish everything in a pot. The result is a rich, white chile that tastes “weeknight easy” but eats like a weekend cook.

Ingredients

Chicken

2 lbs boneless, skinless chicken thighs or breasts
2 tbsp olive oil
2 tbsp Shoreline Citrus Dust
1 tsp High Tide Hog Dust

Chile Base

1 large white onion, diced
4 cloves garlic, minced
2 (4 oz) cans diced green chiles
1–2 jalapeños, minced (optional)
1 1/2 tsp ground cumin
1 tsp dried oregano

Liquids + Beans

4 cups chicken stock (low sodium recommended)
2 (15 oz) cans cannellini or great northern beans, drained + rinsed
1 cup heavy cream (or Mexican crema)

Finishing

Juice of 1 lime
1/2 tsp El Jefe Baja Dust (optional, to taste)
Salt, only if needed (taste first—your rubs likely cover it)

Tools

Large pot or Dutch oven
Cutting board + knife
Wooden spoon
Measuring spoons
Tongs
Optional: grill or smoker for chicken

Smoke Option (Recommended)

Give the chicken a short smoke (225–250°F for 30–45 minutes) before finishing in the pot. Apple or pecan wood works great—adds depth without overpowering the white chile.

Toppings

Cilantro
Sliced avocado
Cotija or Monterey Jack
Tortilla chips or warm tortillas
Crema drizzle + a pinch of El Jefe (optional)

Directions

Season the chicken. Toss chicken with olive oil, Shoreline Citrus Dust, and High Tide Hog Dust.
Cook the chicken. Grill, sear, or lightly smoke until cooked through (165°F internal). Rest 5 minutes, then chop or shred.
Build the base. In a pot/Dutch oven over medium heat, sauté onion until translucent (4–6 minutes). Add garlic (and jalapeño if using) for 30–45 seconds.
Bloom spices. Stir in cumin and oregano for 20–30 seconds to wake them up.
Simmer. Add green chiles, chicken stock, and beans. Bring to a gentle simmer for 15 minutes.
Finish creamy. Stir in chicken and cream. Simmer 10–15 minutes until slightly thickened.
Brighten + adjust. Add lime juice. If you want more kick, add El Jefe Baja Dust in small pinches until it’s perfect. Taste for salt only at the very end.
Serve. Ladle into bowls and top with cilantro, avocado, cheese, and chips.

Rub-Forward Variations

Extra Coastal: Add a final pinch of Shoreline Citrus Dust right before serving.
Smoky Sweet: Increase Hog Dust slightly and finish with a touch of smoked paprika.
Heat Lover: Double El Jefe and add a roasted poblano (diced) to the simmer.