Ruby Tuesdays White Chicken Chili Food

RUBY TUESDAY'S WHITE CHICKEN CHILI

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.

RUBY TUESDAY'S WHITE CHICKEN CHILI

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.

WHITE CHILI SURPRISE

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.