Ruby Tuesday’s White Chicken Chili is great stuff. Before this recipe I thought chicken chili was an also ran. Real chili had to be beef! How wrong I was.
It has a little bit of a kick too. Just like I like.
I’ve never had it at Ruby Tuesdays but some of my friends that have said this is even better than theirs. Maybe I should check out Tuesdays and see for myself.
Even if you haven’t had Ruby Tuesday’s version make up a batch of this for your family. My bet is you won’t miss Tuesday’s at all.
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Ruby Tuesday's White Chicken Chili
Ingredients
- 6 cups chicken stock
- 1 lb great northern bean soaked in water overnight
- 2 medium onions chopped
- 6 cups chicken diced cooked
- 2 jalapeno peppers seeded & diced
- 2 chili peppers diced
- 1 1/2 teaspoons oregano
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves minced
- 1 cup salsa
- 1 tablespoon vegetable oil
- 1 pinch salt to taste
Instructions
- Simmer the beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add the chicken and salsa.
- Saute the peppers, spices, and the remaining onions and garlic in the oil and add to the chili.
- Simmer for one more hour and serve it up.
- Garnish with sour cream, Monterrey Jack cheese and fresh chopped cilantro.
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Based on a recipe by cooked 4_6
Photo by Jenn22