Green 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	54%	59%
fat	2%	1%
aromatics	9%	10%
acid	3%	0%
salt	0%	0%
vegetables and beans	24%	9%

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

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
150 g	1 large yellow onion, (diced)
	2 poblano peppers, (stemmed, seeded, and diced)
15 g	1 jalapeño pepper, (stemmed, seeded, and diced)
113 g	4 ounces diced green chiles
12 g	4 cloves garlic, (minced)
960 g	4 cups chicken broth
900 g	4 cups cooked shredded chicken
490 g	2 cups salsa verde
879 g	2 (15.5-ounce) cans cannellini beans, (drained and rinsed)
425 g	1 (15-ounce) can whole kernel corn, (drained and rinsed)
6 g	1 teaspoon kosher salt, (plus more to taste)
1 g	1/2 teaspoon ground cumin
1 g	1/2 teaspoon dried oregano
1 g	1 bay leaf
50 g	1/2 cup chopped cilantro
61 g	4 tablespoons lime juice ((about 2 limes))
	Toppings: sour cream, diced avocados, sliced green onions, tortilla chips

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

“This recipe is absolutely fantastic. I don't cook with chilies that add heat...but I followed the rest of the recipe verbatim. A can of chopped green chilies, organic chicken (beauties from ALDI) and I made homemade tomatillo sauce/salsa verde. In order to get” — a cook, 5.0★

“My husband and I love this chili/ soup! Found it a few months ago and have made it several times, usually following the instructions as directed, though often adding hominy as well as roasted frozen corn. We accidentally roasted the poblano peppers this most r” — a cook, 5.0★