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Copycat Ruby Tuesday's White Chicken Chili
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This Copycat Ruby Tuesday's white chicken chili is a delicious and easy way to enjoy a restaurant favorite at home. It's the perfect dish for a cozy night in or for serving to a group.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
4 reviews
ingredients
1 pound dry great northern beans
2 medium Spanish onions, chopped
2 cloves garlic, minced
6 cups chicken stock
1 tablespoon vegetable oil
2 jalapeno peppers, seeded and diced
1 1/2 teaspoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
6 cups diced cooked chicken
1 cup salsa
salt to taste
sour cream (optional garnish)
Monterey Jack cheese (optional garnish)
directions
Soak the beans in water overnight. Drain well.
Combine the soaked beans, half the onion, half the garlic, and the chicken stock in a Dutch oven over medium-high heat. Bring to a boil then reduce the heat to a simmer. Let cook, stirring frequently, for 2 hours or until the beans are soft.
In a skillet over medium heat, combine the oil, remaining onion and garlic, peppers, oregano, cumin, and cayenne. Cook, stirring frequently, until the onion and peppers are soft. Add to the Dutch oven.
Stir the chicken and salsa into the bean mixture and let it cook for 1 more hour. Adjust the seasoning with salt if needed.
When ready to serve, garnish individual servings of the white chicken chili with sour cream and shredded cheese.
recipe tips
Try using smoked chicken or adding a splash of beer to the chili for a different flavor.
Garnish with chopped fresh jalapenos for an extra spicy kick.
Try using different types of salsa, like green salsa or a chipotle variety.
common recipe questions
Can I use canned beans instead of dry beans?
Yes, you can use canned great northern beans as a shortcut. Drain and rinse them before adding to the chili. You will need to adjust the cooking time since canned beans are already cooked.
Is there a substitute for Spanish onions?
You can substitute Spanish onions with yellow onions or sweet onions.
Can I make this chili in a slow cooker?
Yes, this chili can be made in a slow cooker. After soaking the beans and sauteing the onion, garlic, and spices, combine all ingredients in the slow cooker and cook on low for 4-6 hours.
How can I make this dish spicier?
To make the chili spicier, add more jalapeno peppers, include some of the seeds, or add additional cayenne pepper.
Is there a vegetarian version of this recipe?
For a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock. You can add extra beans or vegetables like corn and bell peppers for more substance.
Can I use a different type of meat?
Yes, you can substitute the chicken with turkey or pork. Make sure it's cooked and diced before adding it to the chili.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.
Can I freeze this chili?
Yes, this chili freezes well. Cool it completely and store it in freezer-safe containers. Thaw in the refrigerator before reheating.
What are some other garnishes I can use?
Besides sour cream and Monterey Jack cheese, you can garnish with chopped cilantro, diced avocado, lime wedges, or tortilla strips.
nutrition data
586 calories, 10 grams fat, 58 grams carbohydrates, 62 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
February 17, 2015
Very very good dish! I substituted 1 teaspoon minced ( jar ) garlic for the 1 whole ( chopped fresh garlic ) may I also recommend adding extra chicken stock ( 6 cups weren't enough for a soupy chili ) otherwise I followed the instructions to the tee. Great chili! Can't wait to cook it again real soon!
February 12, 2010
pretty good as is. i think it could use a BIT of thickness, so maybe flour or corn starch..but the taste is great. don't skimp out on the spices!
January 3, 2010
Good flavor with depth and a nice heat. Here were a few modifications I made, simply because the ingredients were on hand: I used a whole roasted chicken from grocery store. Simply because I wasn't sure what 'chili pepper' meant, I substituted one serano chili (deseeded) and one pablano petter (deseeded, broiled until blackened and then removed outer skin). Quite good!
January 12, 2009
Very nice! I cooked the beans in my crockpot about 3 hours then put everything else in and let it simmer for 2 more hours. It turned out wonderful. The only changes I made were using a serrano chili, and homemade salsa.