Ruby Tuesdays White Chicken Chili Food

RUBY TUESDAY'S WHITE CHICKEN CHILI

Ruby Tuesday's White Chicken Chili image

Make and share this Ruby Tuesday's White Chicken Chili recipe from Food.com.

Provided by Salt Lake Meal Swap

Categories Beans

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

6 cups chicken stock
1 lb great northern bean (soaked in water overnight)
2 medium Spanish onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded diced
2 diced chili peppers
1 teaspoon oregano, heeping
2 teaspoons cumin
1 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
salt

Steps:

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.
Sauté 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 or Monterey Jack Cheese.

Nutrition Facts : Calories 350, Fat 11.4, SaturatedFat 2.8, Cholesterol 84.2, Sodium 534.5, Carbohydrate 24.6, Fiber 5.2, Sugar 5.8, Protein 36.6

RUBY TUESDAY'S WHITE CHICKEN CHILI

Ruby Tuesday's White Chicken Chili image

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.

Provided by Cook4_6

Categories Stocks

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 231.4, Fat 5.8, SaturatedFat 1.2, Cholesterol 7.2, Sodium 633.9, Carbohydrate 32.5, Fiber 7, Sugar 7.7, Protein 13.8

WHITE CHILI SURPRISE

White Chili Surprise image

Flavorful and tasty, this is not your typical red chili.

Provided by Food Network

Categories main-dish

Number Of Ingredients 16

Ingredients

3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Sour cream
Chopped fresh green onions

Steps:

If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.

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