White Chicken Chili with Rice

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	131%	48%
fat	0%	1%
aromatics	0%	10%
salt	0%	0%
vegetables and beans	41%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for gravy quality
• #2 of 116 for depth of browning
• #115 of 116 for saltiness

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

Ingredients

Weights computed by us.

907 g	2 pounds roasted chicken, cut into bite-size pieces
946 g	4 cups hot water
794 g	2 (14 ounce) cans fat-free chicken broth
425 g	1 (15 ounce) can navy beans
318 g	2 (5.6 ounce) packages creamy chicken-flavored rice mix (such as Knorr® Rice SidesTM)
300 g	0.5 head broccoli, coarsely chopped
122 g	2 large carrots, sliced 1/4 inch thick
120 g	1 red bell pepper, cut into 1-inch chunks

Method: 1 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This turned out great--my husband loved it for his lunch. I cut the recipe in half but still used a whole can of beans. I added some cumin and cayenne pepper to make it more chili like. I didn't have the veggies called for, so I used a bag of frozen Mexican st” — a cook, 5★

“Group of 8 LOVED this recipe. I did not make any changes to the recipe except that I doubled the ingredients.” — a cook, 5★