Grammy's Kitchen · White Chicken Chili · This Jalapeño Popper Chili Turns the Classic
One of 116 white chicken chili recipes we measured
8 cooks on www.thespruceeats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.
| this recipe | typical | |
|---|---|---|
| liquid | 36% | 48% |
| fat | 1% | 1% |
| aromatics | 16% | 10% |
| salt | 0% | 0% |
| vegetables and beans | 43% | 9% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: 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 yellow or white onion, diced |
| 6 g | 2 garlic cloves, minced |
| 30 g | 2 medium jalapeño peppers, seeded, deveined, and diced |
| 3 g | 1 teaspoon chili powder |
| 3 g | 1/2 teaspoon fine salt |
| 450 g | 2 cups shredded rotisserie chicken |
| 360 g | 1 1/2 cups chicken broth |
| 425 g | 1 (15-ounce) can white beans, drained |
| 425 g | 1 (15-ounce) can white corn kernels, drained |
| 113 g | 4 ounces cream cheese at room temperature |
| Grated cheddar, pepper jack, or Mexican blend cheese | |
| Homemade or store-bought bacon bits | |
| Chopped fresh cilantro | |
| Jalapeño peppers, thinly sliced, or pickled jalapeños |
Method: 5 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.