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	44%	59%
fat	1%	1%
aromatics	12%	10%
salt	0%	0%
vegetables and beans	8%	9%

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

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
680 g	1.5 pounds chicken (cut into bite-sized pieces (I use a combination of chicken breast and thighs))
30 g	2 jalapeno peppers (diced (optional, for spicy))
150 g	1 small onion (diced)
17 g	2 tablespoons minced garlic
113 g	2 roasted green peppers (poblano, Hatch, Anaheim, or others) (diced (or use 2 4-ounce cans diced green chilies))
454 g	2 cans white beans ((drained - 16 ounce cans))
600 g	2-3 cups chicken stock ((Use 2 cups for thicker chili))
7 g	1 tablespoon ground cumin
16 g	2 tablespoons chili powder ((I love a mix of chili powder blend and ancho powder))
2 g	1 teaspoon cayenne ((use paprika for milder))
1 g	1 teaspoon oregano
	salt and pepper to taste
	2 tablespoons cornmeal
	Hot Sauce (to taste)
	FOR SERVING: Crumbly white cheese, spicy chili flakes, fresh chopped parsley
227 g	8 ounces cream cheese ((or use heavy cream or sour cream))

Method: 7 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Mike, we love your recipes love them!!! One of our favorites. Was your unmodified back in 2014 white chicken chili we already have the 2024, during a move somehow I lost all my recipes in my recipe box and I would love to have that recipe again Thank you.” — a cook, 5.0★

“Sooo good, Mike! We roasted 3 poblanos (we love roasted peppers too much hah) but otherwise stayed to script and it was delicious. We went the non-creamy route and thought it was perfect with some crumbly cheese topping it. So much flavor depth!” — a cook, 5.0★