Ruby Tuesday’s White Chicken Chili: A Cozy Classic Reimagined

There’s something undeniably comforting about a bowl of chili, but the traditional red variety always felt a bit…expected. Then, a few years back, I stumbled upon a version that changed my perspective entirely: Ruby Tuesday’s White Chicken Chili. I remember the first time I tasted it, perhaps on a crisp autumn evening, the creamy, almost ethereal broth studded with tender chicken and hearty beans. It was a revelation – a lighter, brighter take on a classic, yet with all the soul-warming depth I craved. It wasn’t just soup; it was an embrace in a bowl, a testament to how simple ingredients, expertly combined, can create something truly special.

Recipe Overview

• Prep Time: Approximately 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 8
• Yield: Generous pot of chili
• Dietary Type: Contains Chicken and Dairy (optional garnishes)

Ingredients

This chili is built on a foundation of simple, wholesome ingredients that come together beautifully. The key is in the layering of flavors and the slow simmering process.

• 6 cups chicken stock
• 1 lb great northern beans, soaked in water overnight
• 2 medium Spanish onions, chopped
• 6 cups diced cooked chicken (rotisserie chicken is a fantastic shortcut here!)
• 2 jalapeno peppers, seeded and diced
• 2 diced chili peppers (canned diced green chiles work wonderfully)
• 1 heaping teaspoon oregano
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 2 garlic cloves, minced
• 1 cup salsa
• 1 tablespoon vegetable oil
• Salt, to taste

Equipment Needed

While this recipe doesn’t demand specialized tools, a few essentials will make the process smoother:

• Large, heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Ladle for serving

Instructions

The magic of this White Chicken Chili lies in its patient cooking. The long simmer allows the flavors to meld and deepen, transforming simple ingredients into a truly satisfying meal.

1. Begin by combining the chicken stock and the soaked great northern beans in your large pot. Add half of the chopped Spanish onions and half of the minced garlic to the pot. Bring this mixture to a simmer over medium heat, then reduce the heat to low, cover, and let it simmer for 2 hours, or until the beans have softened considerably. Remember to stir the pot occasionally to prevent sticking.

2. Once the beans are tender, it’s time to introduce the star proteins and flavor boosters. Add the diced cooked chicken and the salsa to the pot. Stir well to combine everything.

3. In a separate small skillet, heat the vegetable oil over medium heat. Add the remaining chopped Spanish onions, the diced jalapeno peppers, the diced chili peppers, and the remaining minced garlic. Sauté these aromatics until the onions are softened and translucent, about 5-7 minutes. This step beautifully blooms the flavors of the peppers and garlic.

4. Stir the sautéed aromatics into the chili pot. Now, it’s time to incorporate the essential spices: the heaping teaspoon of oregano, the 2 teaspoons of cumin, and the 1 teaspoon of cayenne pepper. Stir these in thoroughly, ensuring they are evenly distributed throughout the chili.

5. Bring the chili back to a gentle simmer, cover, and continue to cook for one more hour. This final hour is crucial for allowing all the flavors to marry and for the chili to thicken slightly to a wonderfully rich consistency.

6. Taste the chili and season with salt as needed. The amount of salt will depend on the saltiness of your chicken stock and salsa.

7. Ladle the hot chili into bowls. Garnish generously with sour cream and/or Monterey Jack cheese, if desired.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a beloved classic. Here are a few thoughts to make your White Chicken Chili even more exceptional:

• Bean Prep is Key: Don’t skip the overnight soak for your great northern beans! This not only ensures they cook evenly and tenderly but also aids in digestibility. If you’re pressed for time, you can use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, then let stand, covered, for 1 hour before draining and proceeding.
• Chicken Quality Matters: While rotisserie chicken is a superb time-saver and often has great flavor, if you’re cooking your own chicken breasts or thighs, make sure they are moist and flavorful. Poaching them gently in broth beforehand can add an extra layer of depth.
• Spice Level Control: The cayenne pepper provides a gentle warmth, but if you prefer a spicier chili, feel free to increase the amount or add a pinch of red pepper flakes along with the other spices. Conversely, if you’re sensitive to heat, you can reduce or omit the cayenne pepper and be sure to remove all seeds and membranes from the jalapenos.
• Onion Sweetness: Spanish onions offer a lovely sweetness that complements the other flavors. If you can’t find them, yellow onions are a good substitute.
• Salsa Variation: The type of salsa you use will subtly influence the final flavor. A medium-heat, chunky salsa will add more texture, while a smoother, milder salsa will contribute to a creamier broth. Experiment to find your favorite!

Serving & Storage Suggestions

This White Chicken Chili is a complete meal in itself, but it shines with a few thoughtful accompaniments.

• Serving: Garnish is where you can really have fun! Beyond the classic sour cream and Monterey Jack cheese, consider adding chopped fresh cilantro, diced avocado, a squeeze of lime juice for brightness, or even some crushed tortilla chips for a delightful crunch. A dollop of plain Greek yogurt can be a lighter alternative to sour cream.
• Storage: Leftover White Chicken Chili will keep beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to deepen and improve overnight. To reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions. This chili also freezes exceptionally well; portion it into freezer-safe containers or bags for future convenient meals.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving of this White Chicken Chili. Please note that these values can vary based on the specific brands and quantities of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	~450	22%
Total Fat	~15g	19%
Saturated Fat	~4g	20%
Cholesterol	~90mg	30%
Sodium	~800mg	35%
Total Carbohydrate	~40g	15%
Dietary Fiber	~10g	36%
Total Sugars	~6g	12%
Protein	~40g	80%
Vitamin A	Varies
Vitamin C	Varies
Calcium	Varies
Iron	Varies

Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

While this recipe is stellar as is, it’s also a wonderful canvas for your culinary creativity.

• Vegetarian/Vegan Option: For a meatless version, substitute the diced cooked chicken with 2 cans (15 oz each) of drained and rinsed cannellini beans or chickpeas. For a vegan adaptation, ensure your chicken stock is vegetable broth and omit dairy garnishes or use vegan alternatives.
• Bean Bonanza: Feel free to experiment with different white beans! Cannellini beans or great northern beans are excellent choices, but even navy beans could work.
• Spicy Kick: If you love heat, consider adding a finely chopped serrano pepper along with the jalapenos, or a dash of your favorite hot sauce at the end of cooking.
• Creaminess Boost: For an even richer, creamier texture, stir in a splash of heavy cream or coconut milk during the last 30 minutes of simmering.

FAQs (Frequently Asked Questions)

Q: How can I make the beans tender if I forgot to soak them overnight?
A: You can use the quick-soak method: cover the beans with water, bring to a rolling boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.

Q: Can I use dried beans instead of canned?
A: Yes, absolutely! Ensure you soak and cook the dried beans according to package directions until tender before adding them to the chili.

Q: My chili seems a little thin. How can I thicken it?
A: You can mash some of the beans against the side of the pot with your spoon, or create a slurry of 1-2 tablespoons of cornstarch mixed with a little cold water and stir it into the simmering chili.

Q: Is it possible to make this chili ahead of time?
A: Yes, this chili is an excellent make-ahead dish. The flavors will meld and intensify overnight, making it even more delicious the next day.

Q: What is the best way to store leftovers?
A: Store cooled chili in an airtight container in the refrigerator for up to 4 days, or freeze in individual portions for up to 3 months.

Final Thoughts

Ruby Tuesday’s White Chicken Chili is more than just a recipe; it’s an experience. It’s a testament to the power of slow cooking and the beauty of simple, honest ingredients coming together in harmony. Whether you’re seeking a comforting weeknight meal or a dish to impress guests, this chili delivers. I encourage you to try it, to taste the nuanced layers of flavor, and to perhaps discover your own personal connection to this wonderfully satisfying dish. Serve it with a crisp green salad and some crusty bread, and enjoy the warmth and joy it brings to your table. I’d love to hear about your experience and any personal touches you add!