Ruby Tuesday White Chicken Chili Recipe
Do you love Ruby Tuesday White Chicken Chili Recipe? This Ruby Tuesday White Chicken Chili Recipe is a fan favorite.
Equipment
- Large Stock Pot
- Chef's knife
- Wooden Spoon
- Cutting Board
- Measuring Cups
- Measuring Spoons
Ingredients
- Chicken Breast Shredded 2 Cups
- Cans Great Northern Beans 15 Oz Each 2
- Chicken Broth 3 Cups
- Heavy Cream 1 Cup
- Sour Cream 1/2 Cup
- Small Onion Diced 1
- Garlic Minced 2 Cloves
- Green Chiles Diced 4 Oz
- Cumin 1 Tsp
- Oregano 1/2 Tsp
- Cayenne Pepper 1/4 Tsp
- Olive Oil 1 Tbsp
- Salt 1/2 Tsp
- Black Pepper 1/2 Tsp
Instructions
- Sauté your chopped onions in the large stock pot. Use a little bit of oil or butter first. Cook them until they are soft and clear.
- Add the minced garlic to the pot now. Stir it constantly for about one minute. Do not let the garlic turn brown or burn.
- Pour in the chicken broth and the white beans. Add the diced green chiles and the shredded chicken. Stir everything together until it is well combined.
- Add the cumin, oregano, and cayenne pepper next. Season the mix with a little salt and black pepper. Stir well so the spices spread evenly.
- Bring the liquid to a light boil over medium heat. Then turn the heat down to low. Let the chili simmer for twenty minutes.
- Stir in the heavy cream and the sour cream. Keep the heat low so the dairy does not curdle. Heat it through for five more minutes.
Notes
- Use a rotisserie chicken to save a lot of time.
- Rinse the canned beans to remove the extra salt.
- Add more cayenne if you really love spicy food.
- Do not boil the chili after adding the cream.
- Top with Monterey Jack cheese for a great finish.
- Squeeze fresh lime juice on top for a bright taste.
- Let the chili sit for ten minutes before serving.