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Ruby Tuesday White Chicken Chili

A warm and hearty white chicken chili that combines savory chicken, creamy beans, and aromatic spices, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 can white beans, drained and rinsed Alternate types of beans can be used.
  • 1 can corn, drained
  • 1 can diced green chiles Can substitute with diced jalapeños if needed.
  • 4 cups chicken broth Ensure it is gluten-free if required.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Spices
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder Adjust for desired heat.
  • Salt and pepper to taste
Toppings
  • sour cream Use dairy-free alternatives if needed.
  • cheese Shredded cheese recommended.
  • tortilla chips
  • avocado Sliced or diced.
  • cilantro Fresh for garnish.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic, stirring frequently for about 5-7 minutes until the onion is soft and translucent.
Combining Ingredients
  1. Add the shredded chicken, drained white beans, corn, and diced green chiles to the pot. Stir to integrate all the components.
  2. Carefully add the chicken broth to the pot and give it a good stir to combine.
  3. Sprinkle in the cumin, oregano, chili powder, salt, and pepper. Mix well to ensure even distribution.
Cooking
  1. Increase the heat slightly to bring the mixture to a gentle simmer. Let it bubble, uncovered, for about 20 minutes, stirring occasionally.
Serving
  1. Ladle the warm chili into bowls and top with your favorite garnishes, such as dollops of sour cream, shredded cheese, crispy tortilla chips, slices of avocado, and fresh cilantro.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop or microwave.