The Comforting Embrace of Ruby Tuesday’s White Chicken Chili

There are some dishes that just feel like a warm hug in a bowl, and for me, that’s exactly what Ruby Tuesday’s White Chicken Chili delivers. I remember the first time I tasted this particular iteration; it was at a bustling corporate cook-off, a friendly competition among colleagues where the stakes were bragging rights and the aroma of simmering pots filled the air. I’d brought a non-traditional chili, a variation on this creamy, white chicken theme, and to my utter surprise, it took home the prize. That win wasn’t just about the blue ribbon; it was about discovering how a humble bowl of chili could be so elegant, so comforting, and so deeply satisfying. This recipe, a faithful rendition of that award-winner, embodies that same spirit – it’s approachable yet sophisticated, perfect for a chilly evening or a gathering of friends.

Recipe Overview

• Prep Time: 2 hours (including soaking time for beans)
• Cook Time: 3 hours
• Total Time: 5 hours
• Servings: 6-8
• Yield: Approximately 6-8 servings
• Dietary Type: Gluten-Free (check stock and salsa ingredients)

Ingredients

This chili is a testament to how simple ingredients, thoughtfully prepared, can create something truly special. The base relies on the creaminess of Great Northern beans, simmered to perfection, while tender diced cooked chicken adds substance and familiar comfort. The aromatics are key here – onions, jalapeno peppers, and the robust flavor of chili peppers lay the foundation for a complex yet approachable spice profile.

• 6 cups chicken stock
• 1 lb Great Northern beans, 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)

Equipment Needed

To bring this delightful chili to life, you’ll need a few essential kitchen tools:

• A large pot or Dutch oven for simmering
• A separate skillet for sautéing aromatics
• A cutting board and sharp knife for chopping ingredients
• Measuring cups and spoons for accuracy
• A stirring spoon

Instructions

The magic of this White Chicken Chili lies in its slow, patient simmer, allowing the flavors to meld and deepen beautifully. Don’t be tempted to rush this process; the time invested is what yields that incredibly rich and satisfying texture.

1. Begin by preparing the base of your chili. In a large pot or Dutch oven, combine the chicken stock, the soaked Great Northern beans (drained from their soaking water), half of the chopped onions, and half of the minced garlic.
2. Bring this mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let it simmer for 2 hours, or until the beans have softened considerably. Stir frequently to prevent sticking and to ensure even cooking.
3. Once the beans are tender, add the diced cooked chicken and the salsa to the pot. Stir well to incorporate these ingredients into the simmering bean mixture.
4. While the chili continues to simmer, prepare the sautéed aromatics. In a separate skillet, heat the vegetable oil over medium heat.
5. Add the remaining chopped onions, the diced jalapeno peppers, the diced chili peppers, and the remaining minced garlic to the skillet. Sauté these ingredients for about 5–7 minutes, or until they have softened and become fragrant.
6. Stir in the oregano, cumin, and cayenne pepper to the sautéed vegetables. Cook for an additional minute, allowing the spices to bloom and release their aromas.
7. Carefully add this sautéed pepper and spice mixture to the pot with the chili. Stir everything together thoroughly.
8. Continue to simmer the chili, uncovered, for one more hour. This extended simmering time is crucial for the flavors to fully develop and for the chili to thicken to your desired consistency. Stir occasionally.
9. Season with a pinch of salt to taste. Remember that the chicken stock and salsa will already contribute some saltiness, so taste before adding more.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the most beloved recipes. For this White Chicken Chili, here are a few insights:

• Bean Perfection: Soaking your Great Northern beans overnight is non-negotiable for achieving that tender, creamy texture. If you’re short on time, a quick soak method (boiling beans for a minute, then letting them sit in hot water for an hour) can work in a pinch, but the overnight soak yields superior results.
• Spice Level Control: The heat in this chili comes from the jalapenos and chili peppers. If you prefer a milder chili, remove all seeds and membranes from the peppers before dicing. For a spicier kick, leave some or all of the seeds in. You can also adjust the amount of cayenne pepper to your preference.
• Chicken Variety: While diced cooked chicken breast is classic, consider using rotisserie chicken for an added layer of flavor and convenience. Leftover cooked turkey can also be a delicious substitute.
• Salsa Savvy: The type of salsa you use can subtly influence the flavor. A mild, fresh salsa will lend a brighter note, while a roasted or smoky salsa will add more depth.

Serving & Storage Suggestions

This White Chicken Chili is a star on its own, but it truly shines with thoughtful garnishes.

• Serving: Ladle generous portions into bowls. The traditional and highly recommended garnishes include a dollop of cool sour cream, a generous sprinkle of shredded Monterey Jack cheese, and a scattering of fresh, chopped cilantro. These additions provide a delightful contrast in temperature and texture, balancing the richness of the chili. Other excellent accompaniments include tortilla chips, cornbread, or a simple side salad.
• Storage: Leftovers are a treasure! Store cooled chili in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen and improve overnight. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave individual portions. This chili also freezes beautifully; ensure it’s completely cooled before transferring to freezer-safe containers. It can be stored in the freezer for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

While this chili is incredibly satisfying, it’s also a source of wholesome ingredients. Here’s an estimated breakdown:

Nutrient	Amount per Serving	% Daily Value
Calories	231.4 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	5.8 g	8%
Saturated Fat	1.2 g	6%
Cholesterol	7.2 mg	2%
Sodium	633.9 mg	26%
Total Carbohydrate	32.5 g	10%
Dietary Fiber	7 g	27%
Sugars	7.7 g	30%
Protein	13.8 g	27%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to play with it to suit your palate or pantry.

• Vegetarian/Vegan Option: For a vegetarian or vegan version, omit the chicken and increase the quantity of beans. You could also incorporate other vegetables like corn, sweet potatoes, or diced zucchini for added texture and nutrition. Use vegetable stock instead of chicken stock and ensure your salsa is vegan.
• Bean Variety: While Great Northern beans are ideal for their creamy texture, cannellini beans or even pinto beans could be used, though they might alter the final texture slightly.
• Heat Control: If you’re sensitive to spice, you can use milder peppers like Anaheim or poblano peppers, or simply reduce the quantity of jalapenos. For a smoky heat, consider adding a pinch of smoked paprika.

FAQs

Q: Can I use canned beans instead of dried Great Northern beans?
A: Yes, you can. If using canned beans, drain and rinse them thoroughly. You will need approximately 3-4 cans (15-ounce each) to equal 1 lb of dried beans. Add them during step 3 of the instructions, after the initial bean simmer, as they are already cooked.

Q: How can I make this chili thicker if it’s too thin?
A: If your chili isn’t as thick as you’d like after the final simmering hour, you can mash some of the beans against the side of the pot with your spoon, or remove about a cup of beans and blend them into a puree before stirring them back into the chili.

Q: Is this chili spicy?
A: The spice level is moderate, primarily from the jalapeno and chili peppers, and a touch of cayenne. You can easily adjust the heat by seeding the peppers more thoroughly or using milder varieties.

Q: Can I make this chili ahead of time?
A: Absolutely! Chili often tastes even better the next day as the flavors have more time to meld. Prepare it as directed and reheat gently on the stovetop.

Q: What kind of salsa is best for this recipe?
A: A good quality, medium-heat salsa is recommended. A fresh, pico de gallo style salsa will provide a brighter flavor, while a roasted salsa can add a deeper, smokier note.

Final Thoughts

There’s a profound satisfaction in creating a dish that brings comfort and joy, and Ruby Tuesday’s White Chicken Chili is a perfect example of that. It’s a recipe that invites you to slow down, to savor the process, and to relish the delicious outcome. Whether you’re sharing it with family on a weeknight, serving it to guests, or simply enjoying a bowl yourself, this chili is sure to become a cherished favorite. Pour yourself a glass of crisp Sauvignon Blanc or a cool, refreshing lager to complement its creamy richness. Happy cooking, and even happier eating!