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	31%	48%
fat	0%	1%
aromatics	0%	10%
salt	0%	0%
thickener	1%	0%
vegetables and beans	22%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #1 of 116 for gravy quality

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

Ingredients

Weights computed by us.

907 g	4 boneless, skinless chicken breasts ((about 2 lb))
480 g	2 cups low-sodium chicken broth
539 g	1 can white kidney beans, (drained and rinsed (19oz or 591ml))
340 g	1 can sweet corn, (drained (12oz or 341ml))
113 g	1 can green chiles ((4oz or 113ml))
5 g	1 teaspoon green hot sauce
3 g	1 teaspoon chili powder
2 g	1/2 teaspoon onion powder
3 g	1/2 teaspoon salt
125 g	4 ounces cream cheese, (room temperature (125g))
8 g	1 tablespoon cornstarch (optional)
15 g	1 tablespoon water (optional)
	Chips (avocado, lime wedges, salsa, cheese or jalapenos, for serving)

Method: 6 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I found this recipe a little over a year ago. My kids (and adults) absolutely love it! Last year my kids begged me to make it and take it to my school/work’s chili cook off. I did because I knew that there would be one chili there my kids would eat. Well I won” — a cook

“Cooking this currently. I did double the recipe. I had almost 4lbs of chicken breast. I purchased 2 32 oz containers of broth just in case, used 3 15oz cans of beans, 2 cans of corn, roughly 12oz of chilis (medium spice-I’m from south louisiana, we like spicy)” — a cook