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Roasted Chicken White Chili

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  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 8 servings
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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. 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.
  3. 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.
  4. 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.