Grammy's Kitchen · White Chicken Chili · White Chicken Chili
One of 49 white chicken chili recipes we measured
from www.jocooks.com
38 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 52% | 59% |
| fat | 1% | 1% |
| aromatics | 8% | 10% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 9% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 680 g | 1 1/2 pound chicken breasts (boneless and skinless, cut in small cubes) |
| 150 g | 1 large onion (chopped) |
| 3 g | 1/2 teaspoon salt |
| 4 g | 2 teaspoon cumin (ground) |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/4 teaspoon cayenne pepper |
| 1 g | 1 teaspoon dried oregano |
| 12 g | 4 cloves garlic (finely chopped) |
| 907 g | 32 ounce chicken broth (low sodium or no sodium added (2 containers)) |
| 1191 g | 42 ounce cannellini beans (or Great Northern, drained and rinsed (3 cans)) |
| 113 g | 4 ounce chopped green chiles ((1 can)) |
| 121 g | 1/2 cup half and half |
| 113 g | 1 cup Monterey Jack cheese (shredded) |
| 15 g | 1 jalapeno pepper (sliced) |
| 1 lime (cut in wedges) | |
| cilantro (chopped) |
Method: 4 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was great! I ended up making it the instant pot. I left out the dairy and put in whole large boneless chicken breast. I cooked it 20 minutes with natural release and shredded the breast. I served it with corn bread. It was healthy and tasted fantastic.” — a cook, 5.0★
“This recipe is not only delicious, but also quick to prepare. I make it exactly as written, and then use shredded Mexican cheese blend and fresh cilantro as toppings. I have been asked for your recipe many times. Thank you for this recipe, Joanna!” — a cook, 5.0★