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–+ servings
Roasted Tomatillo White Chicken Chili

Ultimate Roasted Tomatillo White Chicken Chili for Cozy Nights

This Roasted Tomatillo White Chicken Chili combines creamy texture with zesty flavors, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 6 pieces Tomatillos Substitute with green tomatoes if not available.
  • 6 cloves Whole Garlic Cloves Use minced garlic for quicker preparation.
  • 2 tablespoons Chili Powder Adjust quantity based on spice preference.
  • 1 teaspoon Ground Cumin Optional for a milder taste.
  • 1 teaspoon Paprika Smoked paprika can be used for added richness.
  • 2 tablespoons Vegetable Oil Olive oil can also be used.
  • 1 cup Sweet Onion Yellow onion is a good alternative.
  • 3 cups Cooked Shredded or Diced Chicken Leftover chicken works best.
  • 1 can White Beans Can be substituted with navy or cannellini beans.
  • 1 cup Sweet Corn Frozen corn works well.
  • 4 cups Chicken Broth Use low-sodium for a healthier option.
For the Creaminess
  • 1 cup Milk Can use heavy cream for a richer texture.
  • 1/4 cup All-Purpose Flour Cornstarch can be used as a gluten-free alternative.
  • 1 cup Sour Cream Greek yogurt is a good substitute.
Optional Toppings
  • 1 cup Crushed Tortilla Chips Perfect for dipping!
  • 1 medium Avocado Provides creamy richness.
  • 1/2 cup Green Onions Chopped gives a fresh flavor.
  • 1/4 cup Cilantro Use as desired.
  • 1 cup Diced Tomatoes Enhances freshness and color.
  • 1 medium Jalapeños Perfect for topping your bowl!

Equipment

  • Oven
  • baking sheet
  • Parchment paper
  • large pot
  • Dutch oven
  • Mixing bowl

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and line a medium baking sheet with parchment paper.
  2. Halve the tomatillos and toss them in a mixing bowl with whole garlic cloves, chili powder, ground cumin, and paprika. Drizzle with vegetable oil and season generously with salt and pepper. Spread the mixture on the baking sheet.
  3. Roast the mixture in the oven for 20-25 minutes until the tomatillos are tender and juicy. Let cool slightly before chopping the tomatillos finely and mincing the garlic.
  4. In a large pot or Dutch oven, heat oil over medium-high heat. Sauté the chopped sweet onion for 3-5 minutes until translucent.
  5. Stir in the roasted tomatillo and garlic mixture, followed by the cooked chicken, white beans, sweet corn, and chicken broth. Bring to a simmer, cover, and cook for 10-15 minutes.
  6. In a separate bowl, whisk together the milk and all-purpose flour. Stir into the chili along with sour cream, and season with additional salt and pepper to taste.
  7. Ladle the chili into bowls and serve with optional toppings such as crushed tortilla chips, diced avocado, green onions, cilantro, diced tomatoes, or jalapeños.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 6 days and can be frozen for up to 2 months.

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