Ruby Tuesday's White Chicken Chili

Name: Ruby Tuesday's White Chicken Chili
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 6-8 serving(s)
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)

Submitted by Cook4_6

"I love all different kinds of chili! Last year I entered this into our corporate cook-off and I won for a non-traditional chili similar to this one."

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photo by Jenn22

Ready In:: 3hrs 25mins
Ingredients:: 13
Serves:: 6-8

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)

directions

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

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Reviews

This chili was AWESOME, and I thought it was even better than Ruby Tuesday's. I wanted it fast, so I used canned great northern beans and prechopped jalapenos. I replaced the chili peppers with a small can of chopped chilies. It was excellent, and it also freezes well. I just finished the last of my first batch, so I plan on making it again tomorrow.

ddorey
LOVE IT!!!! I have tried different variations on this to. More so to sneak veggies in it for my daughter... hubby too, (shhhh dont tell) I added carrots, celery and any other veggies i want to use up that are in the fridge. I even added yellow squash, and zoo-chin-knee *what my daughter calls it* Its soo good, it keeps well adn freezes well too. Its great to serve with tostios chips too.

smlcowgrl
We all loved this, was a nice change from regular chili. Thank you for a new great dish!

Baby Chevelle
Excellent! I made this recipe twice...once using my crock pot and once on the stove. The flavor was wonderful both times, but the stove version was better by far. In the crock pot, after 8 hours on "low" the beans remained pretty hard and I had to finish the chili on the stove. The second time, I followed the cooking directions and it came out much better! I had wanted a thick chili, so I pureed about a cup of the cooked beans and returned them to the pot. When I added the chicken, it became too thick, so I added about 6 more cups of broth. It was wonderful.

cuccina mia
This is good chili...and with quite a kick! Will definitely make it again.

lovelychicky

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Tweaks

This was fantastic, I substituted dice green chilis for the chili peppers other than that I used the recipe. Excellent

csbrandes

RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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