Ruby Tuesday's White Chicken Chili Recipe #184155
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.
by Cooks4_6
3½ hours | 25 min prep
SERVES 6 -8
- 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)
- 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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5 stars