Ruby Tuesday White Chicken Chili Recipe

Why You’ll Love This Recipe

This chili strikes the perfect balance between comforting and bold. It combines tender chicken and soft white beans simmered in savory chicken stock with sautéed peppers and spices for deep, layered flavor. Rooted in traditional chili techniques but lighter than classic red versions, it’s wholesome, filling, and great for gatherings or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Great northern beans (dry, soaked overnight, or canned)
• Chicken stock
• Cooked chicken (diced)
• Spanish or yellow onion
• Garlic
• Jalapeño peppers (seeded & diced)
• Optional additional chili peppers (for extra heat)
• Oregano
• Ground cumin
• Cayenne pepper
• Vegetable oil
• Salsa
• Salt & black pepper
• Optional garnishes: sour cream, shredded Monterey Jack cheese, fresh cilantro

Directions

1. Prepare the beans: If using dried beans, soak them in water overnight. Drain.
2. Simmer base: In a large soup pot, combine the soaked beans, half of the chopped onions, half of the minced garlic, and the chicken stock. Bring to a gentle simmer and cook for about 2 hours or until the beans are tender, stirring often.
3. Sauté aromatics: While the beans cook, heat the vegetable oil in a skillet. Add remaining onions, garlic, jalapeños, oregano, cumin, and cayenne pepper. Sauté until the onions are soft and fragrant.
4. Add to pot: Stir the sautéed pepper and onion mixture into the bean soup.
5. Add chicken & salsa: Add the cooked, diced chicken and salsa to the chili. Stir to combine.
6. Final simmer: Reduce heat and simmer for about 1 more hour to meld flavors. Taste and season with salt and pepper.
7. Serve: Ladle into bowls and top with sour cream, shredded Monterey Jack cheese, and cilantro if using.

Servings and timing

This recipe makes about 8 servings and takes roughly 3–3½ hours total (including bean simmering time).

Variations

• Spicier chili: Include seeds from the jalapeños or add hotter chilies.
• Quick version: Use canned great northern beans to cut down cooking time.
• Vegetable boost: Add carrots, celery, or diced squash with the peppers.
• Slow cooker approach: After sautéing aromatics, combine all ingredients (including pre‑soaked beans if using dried) in a slow cooker and cook on low for 6–8 hours.
• Creamier texture: Puree a cup of cooked beans and stir back into the chili for added body.

Storage/Reheating

Store leftover chili in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium‑low heat, adding a splash of broth if it becomes too thick. This chili also freezes well—cool completely before portioning into freezer‑safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What beans are best for this chili?

Great northern beans are traditional and provide a creamy texture, but cannellini or navy beans are good alternatives.

Can I use canned beans instead of dried?

Yes—drain and rinse them first, and reduce the initial simmer time since canned beans are already cooked.

Is this chili spicy?

It has a mild heat that can be adjusted by increasing or decreasing jalapeños and cayenne.

Can this be made vegetarian?

Yes—use vegetable stock and increase beans or add more vegetables like squash or bell peppers.

Can I make this in a slow cooker?

Yes—after sautéing the aromatics, combine everything (including soaked beans if using dried) and cook on low for 6–8 hours.

What garnishes work well?

Sour cream, shredded Monterey Jack cheese, chopped cilantro, and crushed tortilla chips are all great options.

How do I thicken the chili?

Puree a portion of the cooked beans or add a small slurry of cornstarch and water if needed.

Can I use leftover chicken?

Absolutely—leftover roasted or grilled chicken works perfectly and saves prep time.

What is the best way to serve this chili?

Serve hot with warm cornbread, tortilla chips, or rice for a complete meal.

Does this recipe freeze well?

Yes—cool completely, then freeze in portions for up to 3–4 months.

Conclusion

Ruby Tuesday White Chicken Chili is a comforting, flavorful soup that brings restaurant‑style chili into your home kitchen. With tender chicken, creamy beans, and a balanced blend of spices, it’s hearty enough for a main course yet bright and fresh with every spoonful. Customize the heat and garnishes to your preference and enjoy this crowd‑pleasing dish any time of year.

Ruby Tuesday White Chicken Chili Recipe

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Ruby Tuesday White Chicken Chili is a hearty, restaurant-style soup made with tender chicken, white beans, peppers, and spices in a savory broth. It’s a comforting, mildly spicy chili perfect for cozy meals and meal prep.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 cups great northern beans (dry, soaked overnight, or canned)
• 6 cups chicken stock
• 2 cups cooked chicken, diced
• 1 large Spanish or yellow onion, chopped
• 3 cloves garlic, minced
• 2 jalapeño peppers, seeded and diced
• 1–2 additional chili peppers (optional, for extra heat)
• 1 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 tbsp vegetable oil
• 1/2 cup salsa (mild or medium)
• Salt and black pepper, to taste
• Optional garnishes: sour cream, shredded Monterey Jack cheese, chopped fresh cilantro

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Instructions

1. If using dried beans, soak them in water overnight, then drain.
2. In a large soup pot, combine soaked beans, half of the chopped onions, half of the garlic, and chicken stock. Bring to a simmer and cook for about 2 hours, stirring occasionally, until beans are tender.
3. In a skillet, heat vegetable oil over medium heat. Add remaining onions, garlic, jalapeños, oregano, cumin, and cayenne pepper. Sauté until onions are soft and fragrant.
4. Stir sautéed onion-pepper mixture into the pot of beans.
5. Add cooked chicken and salsa. Stir to combine.
6. Reduce heat and simmer for another hour to blend flavors. Season with salt and pepper to taste.
7. Serve hot with optional garnishes: sour cream, shredded Monterey Jack cheese, and chopped cilantro.

Notes

• Use canned beans to reduce total cooking time—skip the initial 2-hour simmer.
• For a creamier texture, puree 1 cup of the cooked beans and stir back into the chili.
• This chili freezes well—store in freezer-safe containers for up to 3 months.
• Adjust spice level by varying the amount of jalapeño or cayenne.

Nutrition

• Serving Size: 1 bowl
• Calories: 310
• Sugar: 3g
• Sodium: 710mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 50mg