American · main

White Chicken Chili with Green Chiles

White Chicken Chili with Green Chiles reads sourness 5.1, citrus 5.1 and richness 4.8 on Palate's 0–10 flavor X-ray — a American main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.1 / 10
• Sweet & Fruity — 2.5 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Sourness 5.1 · Citrus 5.1 · Richness 4.8 · Allium 4.4 · Salinity 3.7 · Umami 3.1 · Herbaceous 3.0 · Earthy 2.3 · Heat 2.2 · Sweetness 2.1 · Warm Spice 2.0 · Fruity 1.3 · Bitterness 1.1 · Funk & Ferment 0.9 · Nutty 0.9 · Floral 0.8

What's in it (15)

• olive oil — 27 g
• yellow onion — 110 g
• garlic — 9 g
• cumin — 10 g
• dried leaf oregano — 1 g
• chiles — 227 g
• boneless chicken — 680 g
• low-salt chicken broth — 946 g
• great northern beans — 851 g
• cream cheese — 113 g
• shredded monterey jack cheese — 114 g
• salt — 5 g
• black pepper — 3 g
• lime juice — 30 g
• cilantro — 15 g

Time & effort: about 41 min (40 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 107.3 kcal, 10.4 g protein, 3.8 g fat, 8.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, 5-6 minutes.
2. Stir in the garlic, cumin, and oregano; cook until fragrant, about 1 minute.
3. Stir in the green chiles, then add the chicken thighs and broth; increase heat and bring to a simmer.
4. Cover, reduce heat to low, and simmer until the chicken reaches 165 F and shreds easily, 20-22 minutes.
5. Transfer the chicken to a plate, shred with two forks, and return it to the pot.
6. Stir in the beans; simmer 5 minutes to meld the flavors.
7. Reduce heat to low and whisk in the cream cheese until melted and smooth, then stir in the Monterey Jack until melted.
8. Season with salt and pepper, then stir in the lime juice and cilantro.
9. Ladle into bowls and top with extra cilantro.

Dishes with a similar flavor shape

• Loaded Beef Burrito Bowl with Cilantro Lime Rice — Tex-Mex
• Chicken Burrito Bowl with Black Beans and Charred Corn Salsa — Tex-Mex
• Spiced Lamb and Rice Stuffed Cabbage — Middle Eastern
• Huevos Rancheros with Black Beans — Mexican
• Crispy Chicken Taquitos with Guacamole — Mexican

Keep reading: what sourness, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.