Ruby Tuesday's White Chicken Chili |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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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. 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) |
Directions:
1. 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.
2. Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
3. Simmer for one more hour.
4. Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.
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