Ruths White Chicken Chili Food

WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.
• Add the beans, canned chiles, broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
• Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

RUTH'S WHITE CHICKEN CHILI

Steps:

• In a saucepan, melt butter and saute the garlic, onion and chilies for 5 minutes.
• Place beans in a large stockpot and add chicken stock then bring to a boil.
• Add the sauteed onion mixture to the beans.
• Add the chicken and spices to the beans and cook for 1 1/2 hours, stirring occasionally.

KEITH'S WHITE CHICKEN CHILI

Steps:

• Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.

RITA'S WHITE CHICKEN CHILI

Steps:

• Cook chicken in pan of water till done. Shred.
• Combine all ingredients
• Cook in a big pot either stove top on low for 15-20 minutes or in a slow cooker. The longer it cooks together, the better.