Ruby Tuesday's White Chicken Chili
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.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1 cup salsa
- 1/4 teaspoon cayenne pepper
- 6 cups chicken stock
- 2 medium onions chopped
- 2 teaspoons cumin
- 1 pinch salt (to taste)
- 1 lb great northern bean (soaked in water overnight)
- 6 cups chicken diced cooked
- 2 jalapeno peppers seeded & diced
- 2 chili peppers diced
- 1 1/2 teaspoons oregano
- Carbohydrate 25.0670500165815 g
- Cholesterol 182.400000012173 mg
- Fat 41.4411683389906 g
- Fiber 1.6626500268985 g
- Protein 55.2690925107808 g
- Saturated Fat 11.3640176576171 g
- Serving Size 1 1 -8 serving(s) (877g)
- Sodium 1102.51591746333 mg
- Sugar 23.404399989683 g
- Trans Fat 3.32372303159612 g
- Calories 705 calories
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.
