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	21%	48%
fat	0%	1%
aromatics	2%	10%
salt	0%	0%
vegetables and beans	7%	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.

14 g	1 tbsp. neutral oil
150 g	1 medium yellow onion, chopped
15 g	1 jalapeño, seeded, finely chopped
6 g	2 cloves garlic, finely chopped
1 g	1 tsp. dried oregano
2 g	1 tsp. ground cumin
5400 g	3 boneless, skinless chicken breasts, cut into thirds
1200 g	5 c. low-sodium chicken broth
255 g	2 (4.5-oz.) cans green chiles
	Kosher salt
	Freshly ground black pepper
850 g	2 (15-oz.) cans white beans, drained, rinsed
231 g	1 1/2 c. frozen corn
115 g	1/2 c. sour cream
200 g	1 avocado, thinly sliced, for serving
25 g	1/4 c. chopped fresh cilantro, for serving
	1/4 c. crushed tortilla chips, for serving
28 g	1/4 c. shredded Monterey Jack, for serving

Method: 3 steps, published by www.delish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I prepared this according to the recipe EXCEPT I used a 32 oz. carton of chicken broth because so many comments said 5 cups was too soupy. I found the reason why so many reviews say they made changes to it. As written it tastes like it needs something for more” — a cook, 4★

“I doubled the recipe and pretty much followed it verbatim. I only used a large yellow onion, but overall this was perfect. My wife said this will be asked for again. The only thought would be maybe a 1/2 tablespoon of corn starch to thicken it up a little, ” — a cook, 5★