Grammy's Kitchen · White Chicken Chili · Best White Chicken Chili
One of 116 white chicken chili recipes we measured
from www.allrecipes.com
9 cooks on www.allrecipes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.
| this recipe | typical | |
|---|---|---|
| liquid | 30% | 48% |
| fat | 1% | 1% |
| aromatics | 9% | 10% |
| salt | 0% | 0% |
| thickener | 0% | 0% |
| vegetables and beans | 0% | 9% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 pound chicken breast, cut into bite-sized pieces |
| 150 g | 1 medium onion, chopped |
| 30 g | 2 large jalapeno peppers, seeded and chopped |
| 8 g | 1 tablespoon all-purpose flour |
| 1276 g | 3 (15 ounce) cans navy beans, drained |
| 284 g | 1 (10 ounce) can green enchilada sauce |
| 240 g | 1 cup chicken broth |
| 1 g | 1 teaspoon dried Mexican oregano |
| 3 g | 1 teaspoon chili powder |
| 1 g | 0.5 teaspoon ground cumin |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I sautéed the onions until translucent then added chili and cumin until fragrant. I added the flour until cooked then the cup of chicken broth (in which I had cooked the chicken breasts then shredded) and made a roux. I added the enchilada sauce and stirred un” — a cook, 4★
“This was bye far the best white chicken chili I ever ate Made only a few changes like not hot spicy ingredients at all mom & myself can’t have Ate this for 2 days then froze the rest for those cold winter days” — a cook, 5★