Ruby Tuesday White Chicken Chili Recipe
This white chicken chili is the kind of meal that makes you want to grab a big bowl and get cozy!Blending a small portion of the beans into the broth gives it that thick, velvety consistency without adding extra dairy.Green chilies and cumin bring a mellow heat, but a pinch of smoked paprika takes the depth up a notch.I prefer to use homemade chicken stock whenever possible because it adds a richer, more well-rounded base.Letting the chili simmer for at least 30 minutes helps everything come together, but an hour is even better.A handful of fresh cilantro stirred in at the end adds just the right balance to the creaminess.
Ingredients
- 2 lbs Chicken Breasts
- 4 cups Chicken Stock
- 2 cans White Beans 15 oz. each
- 2 Jalapeños chopped
- 1 cup Salsa
- 1 Onion chopped
- 4 cloves Garlic minced
- 1 tbsp Cumin
- 1 tbsp Olive Oil
- 1 tsp Oregano
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 cup Monterey Jack Cheese shredded
- 1 cup Sour Cream
- ½ cup Cilantro chopped
Instructions
- Simmer the white beans, half of the chopped onion, and half of the minced garlic in chicken stock for about 2 hours.
- Stir occasionally until the beans are soft.
- Once beans are softened, add shredded chicken and salsa to the simmering mixture.
- Let it cook while you prepare the remaining ingredients.
- In a separate pan, heat olive oil and sauté the chopped jalapeños, remaining onion, remaining garlic, and spices until they are fragrant.
- Add this mixture to the simmering pot.
- Continue to simmer everything together for another hour to blend the flavors thoroughly.
- Keep stirring occasionally to prevent sticking.
- Serve hot with a topping of Monterey Jack cheese, sour cream, and fresh cilantro.
- This dish can serve 6 people and requires about 10 minutes of preparation time.
- Total cooking time is approximately 3 hours.
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