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	36%	59%
fat	1%	1%
aromatics	6%	10%
acid	1%	0%
salt	0%	0%
vegetables and beans	4%	9%

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

Ingredients

Weights computed by us.

879 g	2 (15.5-oz) cans white beans, (rinsed and drained)
960 g	4 cups low-sodium chicken broth, (divided)
27 g	2 tablespoons extra-virgin olive oil
150 g	1 large yellow onion, (diced)
15 g	1 jalapeño pepper, (seeded and minced (see note))
	2 medium poblano peppers, (seeded and diced )
12 g	4 cloves garlic, (minced)
7 g	1 tablespoon ground cumin
3 g	1 1/2 teaspoons ground coriander
2 g	1 teaspoon ancho chile powder
	Salt
1800 g	1 rotisserie chicken, (skin removed and shredded (about 4 cups))
116 g	3/4 cup frozen corn
15 g	1 tablespoon fresh lime juice, (from 1 lime, plus more to taste)
25 g	1/4 cup fresh chopped cilantro
	Sour cream
	Crushed tortilla chips
	Shredded cheddar or Pepper Jack cheese
	Lime wedges

Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have made this for over 1,000 people to date and it has been a great hit!! Planning now to make it for 500 people this summer. I make the broth part at home and freeze it. Then at the event, thaw it and add the chicken, corn, lime juice and we leave the ” — a cook, 5.0★

“I’m very sad to say that I found this recipe to be a real dud—the first time I’ve thought this about one of your recipes and I’ve made lots of them, many becoming regulars in my kitchen. I followed the recipe exactly and it was so bland. Maybe the peppers I bo” — a cook, 2.0★