Chicken Recipes
The Best Copycat Ruby Tuesday White Chicken Chili Recipe
This rich and creamy white chicken chili is a faithful recreation of the classic Ruby Tuesday restaurant favorite. Loaded with tender shredded chicken, hearty white beans, and a signature creamy finish, it is a comforting bowl of warmth with just the right amount of mild green chile heat.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 6
- Level
- Easy
- Per serving
- 440 kcal
Method
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
Pour in the chicken broth, the canned white beans (with their liquid), the diced green chiles, cumin, oregano, and cayenne pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes to allow the broth to thicken slightly and the flavors to develop.
Stir in the shredded cooked chicken and simmer for an additional 5 minutes to ensure the chicken is heated through.
Turn off the heat. Gradually stir in the sour cream and heavy cream until the chili is smooth and creamy. Do not boil after adding the dairy.
Season with salt and black pepper to taste. Serve hot, garnished with Monterrey Jack cheese or fresh cilantro if desired.
Notes
Use a rotisserie chicken for the shredded chicken to save time on a busy weeknight.
For a thicker chili, use a potato masher to crush a handful of the beans directly in the pot before adding the chicken.
Ensure you use Great Northern beans specifically, as they hold their shape well while providing a creamy texture.
Always add the sour cream and heavy cream at the very end with the heat off to prevent the sauce from breaking or curdling.
