White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	66%	48%
fat	2%	1%
aromatics	13%	10%
acid	1%	0%
salt	0%	0%
vegetables and beans	0%	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)

Ingredients

Weights computed by us.

425 g	2 15 oz cans Cannelini beans (rinsed and drained)
720 g	3 cups chicken broth
844 g	3 3/4 cups shredded chicken (see note )
14 g	1 Tablespoon olive oil
14 g	1 Tablespoon salted butter
150 g	1 medium yellow onion, diced ((about 1 heaping cup))
30 g	2 Jalapeno peppers (seeds removed and finely chopped (about 3 Tablespoons))
8 g	1 Tablespoon minced garlic
198 g	1 7 oz can diced green chilis ((I use mild))
15 g	1 Tablespoon lime juice
4 g	2 teaspoons cumin
2 g	1/2 teaspoon onion powder
1 g	1/2 teaspoon ancho chili powder
1 g	1/4 teaspoon cayenne pepper
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon ground black pepper
115 g	1/2 cup sour cream
	additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional

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

“Made this for my Book Club. Everyone has seconds and raved about it. I started this two days before serving, and made about 1-1/2 times the recipe. I used a little over 3 lbs. of boneless, skinless chicken breasts that had been marinated in my favorite butcher” — a cook, 5★

“Sam let me start by sating whenever I'm out (away from home and my trusty recipes), I always go to your website. Your recipes never let me down. I made this White Chicken Chili this afternoon and it is delicious. I am a spice weenie so I was a little worri” — a cook, 5★