Crockpot White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	47%	59%
fat	0%	1%
aromatics	11%	10%
salt	0%	0%
vegetables and beans	10%	9%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds boneless skinless chicken breasts
160 g	1 cup chopped yellow onion
850 g	2 (15 ounce) cans cannellini beans (or other white beans, rinsed and drained)
227 g	2 (4 ounce) cans mild diced green chiles
15 g	1 medium jalapeño (remove and discard stem, seeds and ribs, then dice)
6 g	2 cloves garlic (minced)
4 g	2 teaspoons ground cumin
3 g	1 teaspoon chili powder
1 g	1 teaspoon dried oregano
1 g	1/2 teaspoon smoked paprika
3 g	1/2 teaspoon salt
0 g	1/8-1/4 teaspoon cayenne pepper (optional, to taste)
720 g	3 cups low sodium chicken broth
154 g	1 cup frozen corn
	For serving: squeeze of fresh lime juice, chopped fresh cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, as desired

Method: 4 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this yesterday for Sunday dinner and it was delicious! I was in need of a dairy-free recipe since my husband is lactose-intolerant. I used skinless, boneless chicken thighs (1.5 lbs) since it was what I had on hand. And since I only had one can of green” — a cook, 5.0★

“My family enjoyed this recipe which fit well into our budget and was a cozy welcome home aroma floating out our door into the neighborhood!  I’m glad to refer to this site for more delicious ideas. Busy days and weary cooks will enjoy the appreciative comments” — a cook, 5.0★