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This tomatillo white chicken chili features tender roasted tomatillos simmered in a creamy white chicken chili and piled high with lots of chili toppings.
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5 from 1 vote

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 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.

Nutrition

Serving: 12 oz chili | Calories: 309kcal | Carbohydrates: 34.9g | Protein: 26.3g | Fat: 9.4g | Saturated Fat: 2.8g | Cholesterol: 43mg | Sodium: 313mg | Potassium: 914mg | Fiber: 7.8g | Sugar: 1.9g | Calcium: 141mg | Iron: 4mg