Grammy's Kitchen · White Chicken Chili · 5-Ingredient White Chicken Chili
One of 49 white chicken chili recipes we measured
115 cooks on www.gimmesomeoven.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 88% | 59% |
| fat | 0% | 1% |
| aromatics | 0% | 10% |
| salt | 0% | 0% |
| vegetables and beans | 0% | 9% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1440 g | 6 cups chicken stock |
| 788 g | 3 to 4 cups cooked shredded chicken |
| 850 g | 2 (15-ounce) cans beans of your choice (rinsed and drained (I used Great Northern beans)) |
| 454 g | 2 cups (16 ounces) salsa verde (store-bought or homemade) |
| 4 g | 2 teaspoons ground cumin |
| optional toppings: diced avocado |
Method: 3 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was a marvelous "base" recipe! I found that I didn't have the salsa verde on hand, so I raided the pantry and added a can of Mexican Corn and Rotel Tomatoes. I'd already made the Shredded Chicken (via Instapot recipe), so I had almost a pound of chicken t” — a cook, 5.0★
“I love this chili. I made this in a slow cooker today. I made the salsa verde using the linked recipe. I added a cup of frozen corn. High 4hrs. I pulled the fully cooked chicken at 3 hours and shredded it and added it back. Had 2 bowls with a quesadilla ” — a cook, 5.0★