Grammy's Kitchen · White Chicken Chili · Poblano White Chicken Chili
One of 49 white chicken chili recipes we measured
10 cooks on www.gimmesomeoven.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 111% | 59% |
| fat | 1% | 1% |
| aromatics | 9% | 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.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small white onion (peeled and diced) |
| 2 large poblano peppers (cored and diced) | |
| 12 g | 4 cloves garlic (minced) |
| 1920 g | 8 cups chicken stock |
| 7 g | 1 tablespoon ground cumin |
| 3 g | 1 teaspoon chili powder |
| 1276 g | 3 (15-ounce) cans white or pinto beans (rinsed and drained) |
| 454 g | 3 cups (about 1 pound) diced or shredded cooked chicken* |
| fine sea salt and freshly-cracked black pepper | |
| toppings: chopped fresh cilantro |
Method: 6 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is verrrrrrry tasty. I started with a homemade broth I use for tortilla soup, and I topped it off with sour cream, green onions, and cabbage-lime slaw...YUM. But it's much more like a soup than a chili IMO -- and it makes A LOT. I happened to have a can-” — a cook, 5.0★
“Had this with cornbread, was great. I cooked my chicken breast together with the veggies. The veggies I used were kale, tomato, cucumber, broccoli, cauliflower, cabbage, corn, spinach, green bean, carrot. The ground beans served to thicken the soup. I added on” — a cook, 4.0★