Roasted Chicken White Chili

Roasted Chicken White Chili requires about 1 hour from start to finish. For $1.74 per serving, you get a main course that serves 8. One portion of this dish contains roughly 24g of protein, 14g of fat, and a total of 355 calories. Head to the store and pick up chicken stock, flour, cayenne, and a few other things to make it today. The Super Bowl will be even more special with this recipe. This recipe is typical of American cuisine. 950 people found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is solid. 9th Annual Chili Contest: Entry #4 – Cajun White Chicken Chili, 9th Annual Chili Contest: Entry #6 – White Chicken Chili, and Chipotle White Chicken Chili with Corn & White Beans {Gluten-Free} are very similar to this recipe.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 15-ounce cans Great Northern beans

2 4-ounce cans chopped green chiles

1/2 to 1 teaspoon cayenne, depending on how much spice you like

3 celery stalks, cut into medium dice (about 1 cup)

4 cups (1 quart) chicken stock, warmed

1/4 cup all-purpose flour

1 teaspoon minced fresh rosemary

2 teaspoons garlic powder

2 green tomatoes, cut into large dice (about 2 cups)

2 teaspoons ground cumin

Kosher salt and freshly ground white pepper

1 medium onion, cut into medium dice (about 2 cups)

1 pound boneless, skinless chicken thighs

Sour cream, for garnish

1/4 cup vegetable oil, plus more for drizzling

1 yellow bell pepper, cut into medium dice (about 1 cup)

Equipment:

oven

kitchen thermometer

baking sheet

dutch oven

whisk

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 350 degrees F. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. 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. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 350 degrees F.

3. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.

4. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes.

5. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes.

6. Whisk in the warm chicken stock, stirring until combined.

7. 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.

8. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through.

9. Serve garnished with sour cream.


Nutrition Information:

Quickview
354k Calories
23g Protein
13g Total Fat
35g Carbs
15% Health Score
Limit These
Calories
354k
18%

Fat
13g
21%

  Saturated Fat
8g
50%

Carbohydrates
35g
12%

  Sugar
4g
5%

Cholesterol
63mg
21%

Sodium
547mg
24%

Get Enough Of These
Protein
23g
47%

Vitamin C
47mg
57%

Phosphorus
326mg
33%

Folate
127µg
32%

Vitamin B3
6mg
31%

Selenium
21µg
31%

Manganese
0.57mg
28%

Vitamin B6
0.56mg
28%

Fiber
6g
27%

Potassium
828mg
24%

Vitamin B1
0.32mg
21%

Magnesium
84mg
21%

Iron
3mg
20%

Vitamin B2
0.34mg
20%

Copper
0.33mg
17%

Zinc
1mg
13%

Vitamin B5
1mg
13%

Calcium
103mg
10%

Vitamin A
420IU
8%

Vitamin K
7µg
7%

Vitamin B12
0.4µg
7%

Vitamin E
0.63mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Healthy & Delicious: Poblano Black-Eyed Pea Dip
Fiesta Deviled Eggs
Homemade Applesauce
Caramel Apple Snickerdoodles
Seriously Refreshing Watermelon Mint Salad with Feta for Labor Day
Fresh Watermelon Sangria
Sweet and Sour Crackerjack Shrimp
Slow Cooker Pot Roast and Make Ahead Mashed Potatoes
Soft and Chewy Molasses Cookies
Anything Goes Sausage Soup
Food Trivia

In 2016, a Singaporean street food vendor was awarded a Michelin star.

Food Joke

A cauliflower is a plant explosion in extremely slow motion.

Popular Recipes
Fresh Corn Ravioli with Herb Cream Sauce

Love and Olive Oil

Crab Spread

Recipe Girl

Pecan-Crusted Chicken Dinner for Dinner

SippitySup

Cinnamon Maple Gooey Butter Cake

The Baker Chick

No Bake Peanut Butter Cookies and Cream Icebox Cake

I Wash You Dry