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A Cooking Adventure
with Thom |
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Printer Friendly Copy
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Ruby Tuesday's White Chicken Chili
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| My wife and I always have a cup of this
chili each time we eat at Ruby Tuesday's. We have
become so fond of it that I had to come up with a recipe
that was as good as the one there. We have found this
one to be very close to the original one from Ruby
Tuesday's. |
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Ingredients
6 C. Chicken stock
1 lb. Bag Great northern
Beans (soaked in water overnight)
2 medium Spanish Onions,
chopped
6 C. diced cooked Chicken
2 Jalapeno peppers, seeded
diced
2 diced chili peppers
1˝ tsp. Oregano
2 tsp. Cumin
˝ tsp. Cayenne Pepper
2 Garlic cloves, minced
1 C. Salsa
1 Tbsp. Vegetable oil
Salt to taste
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Cooking Method
Soak beans overnight in
water.
Rinse beans and simmer with
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 on
Monterey Jack Cheese.
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