Roasted Chicken White Chili Recipe

Name: Roasted Chicken White Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs; 1/4 cup vegetable oil, plus more for drizzling; Kosher salt and freshly ground white pepper; 3 celery stalks, cut into medium dice (about 1 cup); 1 medium onion, cut into medium dice (about 2 cups); 1 yellow bell pepper, cut into medium dice (about 1 cup); 1/4 cup all-purpose flour; 4 cups (1 quart) chicken stock, warmed; Two 15-ounce cans Great Northern beans; Two 4-ounce cans chopped green chiles; 2 teaspoons garlic powder; 2 teaspoons ground cumin; 1 teaspoon minced fresh rosemary; 2 green tomatoes, cut into large dice (about 2 cups); 1/2 to 1 teaspoon cayenne, depending on how much spice you like; Sour cream, for garnish

Servings: persons

1 pound boneless, skinless chicken thighs
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground white pepper
3 celery stalks, cut into medium dice (about 1 cup)
1 medium onion, cut into medium dice (about 2 cups)
1 yellow bell pepper, cut into medium dice (about 1 cup)
1/4 cup all-purpose flour
4 cups (1 quart) chicken stock, warmed
Two 15-ounce cans Great Northern beans
Two 4-ounce cans chopped green chiles
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
2 green tomatoes, cut into large dice (about 2 cups)
1/2 to 1 teaspoon cayenne, depending on how much spice you like
Sour cream, for garnish

1
Preheat the oven to 350 degrees F.
2
Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet.
3
Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes.
4
Set aside until cool enough to handle, then cut into large dice.
5
Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat.
6
When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes.
7
Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes.
8
Whisk in the warm chicken stock, stirring until combined.
9
Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
10
Add the diced chicken and cayenne and season with salt and pepper.
11
Cover and cook for another 10 minutes to warm through.
12
Serve garnished with sour cream.

808

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound boneless, skinless chicken thighs, 1/4 cup vegetable oil, plus more for drizzling, Kosher salt and freshly ground white pepper, 3 celery stalks, cut into medium dice (about 1 cup), and more.

Yes, Roasted Chicken White Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Chicken White Chili

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