When I first met my husband, his favorite soup in the world was Ruby Tuesday’s White Chicken Chili. He liked it so much that we could not afford to go to Ruby Tuesday as often as he would crave this soup. So, we set about trying to recreate it. The result is something so delicious, that we do not ever go back to Ruby Tuesday’s because their soup is not as good.
I wish I could say that it was impossible to screw this up, but it can be messed up. There was the time that I didn’t soak the beans very long. There was the time that I tried to make it in a slow cooker. And there was the time that I accidentally got jalapeno juice in my eye (the chili tasted fine). That being said, the chili is very easy to make and difficult to mess up.
6 cup Chicken Stock
½ lb Great Northern Beans (soaking in water overnight)
2 medium Spanish Onions, chopped
6 cup diced cooked Chicken
2 jalapeno peppers, seeded and diced
2 diced chili peppers
1 tsp Oregano
2 tsp Cumin
½ tsp Cayenne Pepper
2 Garlic cloves, minced
1 cup Salsa, medium or hot
2 Tbsp Vegetable Oil
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock.
Add chicken and salsa.
Saute peppers, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour.