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	58%	48%
fat	1%	1%
aromatics	11%	10%
acid	1%	0%
salt	0%	0%
vegetables and beans	13%	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.

150 g	1 small yellow onion (, diced)
14 g	1 tbsp olive oil
6 g	2 cloves garlic (, finely minced)
822 g	2 (14.5 oz) cans low-sodium chicken broth
198 g	1 (7 oz) can diced green chilies
3 g	1 1/2 tsp cumin
1 g	1/2 tsp paprika
1 g	1/2 tsp dried oregano
1 g	1/2 tsp ground coriander
1 g	1/4 tsp cayenne pepper
	salt and freshly ground black pepper (, to taste)
227 g	1 (8 oz) pkg Neufchatel cheese* (aka light cream cheese), (cut into small cubes, softened)
192 g	1 1/4 cup frozen or fresh corn
850 g	2 (15 oz) cans cannellini beans
350 g	2 1/2 cups shredded cooked rotisserie or left-over chicken*
15 g	1 Tbsp fresh lime juice
12 g	2 Tbsp chopped fresh cilantro, (plus more for serving)
	Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))

Method: 5 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is my first time ever eating and making white chicken chili. I’m so glad I found this recipe: ABSOLUTELY delicious!! Made mine in the crock pot and followed the recipe pretty much to a T except I used regular Philadelphia cream cheese and frozen fire-roas” — a cook, 5★

“I’ve made this several times as written and it’s amazing every time! Even my toddler loves it. I’ve also used great northern beans which I cook myself and it also turns out great. Whether canned or home cooked, I just mash the 1c of beans with a fork and it mi” — a cook, 5★