Grammy's Kitchen · White Chicken Chili · Slow Cooker White Chicken Chili
One of 49 white chicken chili recipes we measured
from www.culinaryhill.com
12 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 55% | 59% |
| fat | 0% | 1% |
| aromatics | 11% | 10% |
| salt | 0% | 0% |
| vegetables and beans | 20% | 9% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound boneless, skinless chicken breasts ((see note 1)) |
| 850 g | 2 (15-ounce) cans great Northern beans (drained and rinsed (see note 2)) |
| 284 g | 10 ounces frozen corn ((see note 3)) |
| 227 g | 2 (4-ounce) cans diced green chilies (undrained) |
| 150 g | 1 medium onion (peeled and diced) |
| 6 g | 2 cloves garlic (minced) |
| 720 g | 3 cups chicken broth |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 3/4 teaspoon oregano |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/4 teaspoon cayenne pepper |
| 113 g | 4 ounces cream cheese (softened) |
| 60 g | 1/4 cup half and half |
| 25 g | 1/4 cup minced fresh cilantro (plus more for garnish (see note 4)) |
| Salt and freshly ground black pepper | |
| shredded cheese (jalapeños, diced avocado, sour cream, chopped fresh cilantro, and tortilla strips, for serving) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is so good I can't even handle it. I made it because I had all the ingredient, with the exception of half and half, but I just subbed whole milk, and it still was super awesome. Keep it up all the good food!” — a cook, 5.0★
“This sounds delicious. I was wondering if I could make it into a freezer meal for my daughter. I know not to add the cream cheese and half n half. I would make it a dump and go so not cooked. Thank You! Terry” — a cook, 5.0★