Creamy White Chicken Chili

• Chili
• 1 tbsp olive oil
  Swaps for olive oil

  Instead of olive oil

  • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
  • Butter: The same amount. Richer and nutty when browned.
  • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

  More for olive oil

• 1 medium onion, chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 4 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 2 tsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• 1 tsp dried oregano
  Swaps for dried oregano

  Instead of oregano

  • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
  • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

  More for oregano

• 1 tsp chili powder
  Swaps for chili powder

  Instead of chili powder

  • Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
  • Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.

  More for chili powder

• 1 tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 2 cans diced green chiles, 4 oz each
• 3 cups chicken broth
  Swaps for chicken broth

  Instead of broth

  • Vegetable broth: The same amount. Lighter and slightly sweeter.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.
  • Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.

  More for broth

• 1 ½ lb boneless skinless chicken breasts or thighs
• 2 cans cannellini or great northern beans, 15 oz each, drained and rinsed
• 4 oz cream cheese, cubed and softened
  Swaps for cream cheese

  Instead of cream cheese

  • Neufchâtel: The same amount. Lower in fat and a little softer.
  • Mascarpone: The same amount. Richer, milder and softer, with less tang.
  • Ricotta or cottage cheese, blended: The same amount, blended smooth. Lighter and a little grainy; not firm enough for cheesecake or frosting.

  All 4 swaps for cream cheese

• 1 cup frozen corn ≈ 136 g
• 1 tbsp lime juice
  Swaps for lime juice

  Instead of lime juice

  • Lemon juice: The same amount. Milder aroma; still bright.
  • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
  • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

  More for lime juice

• Toppings
• shredded Monterey Jack, cilantro, avocado, tortilla chips (optional)

Weights from USDA FoodData Central cup weights. Counted things (eggs, cloves, cans) stay as counts, and salt stays in spoons: kosher and flaky salts weigh very differently by brand.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).