Roasted Tomatillo White Chicken Chili

This tomatillo white chicken chili features tender roasted tomatillos simmered in a creamy white chicken chili and piled high with lots of chili toppings.

5 from 2 votes

This tomatillo white chicken chili features tender roasted tomatillos simmered in a creamy white chicken chili and piled high with lots of chili toppings.

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 309kcal

Ingredients

1 lb tomatillos, halved
4 whole cloves garlic, unpeeled
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
2 tablespoons vegetable oil, divided
Salt and pepper to taste
1 medium sweet onion, finely diced
3 cups cooked shredded or diced chicken
2 cans (15 oz each) white beans, drained and rinsed
1 can (15 oz) sweet corn, drained
4 cups chicken broth
1/2 cup 2% or skim milk
1 tablespoon all-purpose flour
1/2 cup sour cream
Crushed tortilla chips, additional sour cream, avocado, sliced green onions, and cilantro for serving, optional

Instructions

Preheat oven to 400F and line a medium sheet pan with parchment paper. Combine halved tomatillos, whole garlic cloves, chili powder, cumin, paprika, and 1 tablespoon oil on pan and toss until evenly combined. Arrange in a single layer and season with salt and pepper to taste.
Roast tomatillos at 400F 20-25 minutes until tender and juicy. Allow tomatillos to cool slightly then finely chop. Remove skins from garlic and finely mince.
In a medium pot or Dutch oven, heat remaining 1 tablespoon vegetable oil over medium-high heat. Add onion and cook 3-5 minutes until tender.
Add tomatillos, garlic, chicken, beans, sweet corn, and chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 10-15 minutes, stirring occasionally, to allow the flavors to meld.
In a small bowl, whisk milk and flour until smooth. Remove chili from heat and stir in milk-flour mixture and sour cream. Season chili with salt and pepper to taste and serve warm with optional toppings. Enjoy!

Video

Notes

Storing Instructions

Store chili in refrigerator up to 6 days. Chili may also be frozen up to 2 months.