This Roasted Vegetable White Chicken Chili is creamy deliciousness that'll warm you right up when the weather gets cold! It's also gluten-free, dairy-free, 21 Day Fix approved and Weight Watchers friendly!
How's the weather where you are? Here in northern Kentucky (as I'm writing this) it's really been cooling off these last few days and it makes me want to do absolutely nothing other than curl up with a blanket, a good book and a cup of tea.
Anyone else suddenly become a SERIOUS tea drinker when the weather starts to turn? I'm telling you, I have probably a little too much fun browsing the tea aisle this time of year. I recently counted 12 different kinds in my cabinet. It's a disease, my friends.
The other obvious thing that everybody craves this time of year is soup! I certainly do. Any and every kind. When it comes to soup, stews and chilis, I do not discriminate. I'm lucky enough that my husband and the girls are all down for it, too, so we make and eat all of the above pretty often.
This particular bowl of comfort is brought to you by my love of roasted vegetables. They add such a wonderful smoky-richness to this dish. But, the secret weapon here, the thing that makes this chili nice and creamy, is cauliflower.
Honestly, is there anything more useful or versatile in all the land? I can't think of anything. For instance, my Individual Potato Gratins with Cauliflower Sauce, Italian-Style Stuffed Peppers, 21 Day Fix Broccoli Mac & Cheese, and Pecorino Mashed Cauliflower with Sherry-Rosemary Mushrooms are proof that it can be used in so many ways. Oh, and how about the famed Cauliflower Pizza Crust? That stuff is amazing! If you've never tried it, you should give it a go. It really does work and it tastes pretty fantastic, too.
This chili is really easy to make, thanks in part to a little help from the store. I used a rotisserie chicken from the deli in my local grocery store for this recipe which significantly cuts down on prep time. Do I prefer to make my own chicken? Of course. But every once in a while, a girl's gotta give herself a break and this is a great way to do that. Not to mention that they're pretty light on the pocketbook.
Here's a little tip from me to you, though: it's SO MUCH EASIER to pull the meat off while it's still warm. I really can't stress that enough. Can you get it off either way? Definitely, but save yourself the extra hassle and shred that chicken while it's warm. You'll thank me later.
Originally I was going to call this a soup, but as I was eating it, I realized that no, this is definitely a chili. It has beans, it's thick and it's loaded with tasty southwestern flavors. Speaking of how thick it is, my fam likes their soups and such on the thicker side, so feel free to add a little extra broth or water to yours to loosen it up a bit if you'd like. I won't even know. Oh... and don't forget the cornbread!
Due to my serious enjoyment of this fall weather, I'm on the hunt for something new to read. Have any of you read anything lately that you loved? I'd love to hear about it, I'm completely open to recommendations 🙂
Don't forget to save this Roasted Vegetable White Chicken Chili with Avocado to Pinterest! ⇓
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 3 cups shredded or chopped rotisserie chicken (or any cooked chicken that you have on hand)
- 6 cups low-sodium chicken broth
- 4 cups roughly chopped cauliflower florets
- 2 green bell peppers, cut into large chunks (they'll get cut up smaller later)
- 1 large white onion, cut into large chunks like the peppers
- 2 ears of corn (or one cup of corn off the cob, frozen is fine, just add them at the end and heat through!)
- 2 jalapenos, halved and seeded (optional, just if you want it spicy)
- 1 cup canned black beans, drained and rinsed
- ½ Tbs chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup chopped cilantro
- 2 small - medium avocados
- Preheat oven to 400 degrees.
- Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
- Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn't season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
- Once this happens, remove from oven and let cool for a few minutes. Once they're cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
- To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add ¼ of a small - medium avocado, diced.
21 Day Fix Container Counts per Serving: ⅔ RED, ½ YELLOW, ¾ GREEN, ½ BLUE
Weight Watchers Personal Points Link: Roasted Vegetable White Chicken Chili with Avocado
Nutrition Information:Yield: 8 Serving Size: 1 cup soup plus ¼ of an avocado
Amount Per Serving: Calories: 267Total Fat: 12g