Today we’re making a copycat Ruby Tuesday recipe for white chicken chili. This Ruby Tuesday white chicken chili is easy to make, delicious, and can be topped with all of your favorites! Start making your favorite restaurant recipes at home with these Ruby Tuesday Copycat Recipes.
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One of the great things about making your favorite copycat Ruby Tuesday recipe at home is that you don’t have to leave the house…and also you can eat as much of this delicious white chicken chili as you want! It’s always a bummer to get to the bottom of the bowl in the restaurant, right?!
Now, moving on to our Ruby Tuesday white chicken chili. Let’s talk about chicken chili recipes and what sets them apart from their bean heavy cousins…it’s the beans. There are beans in white chicken chili but for the most part, we’re focusing on chicken and vegetables in this version of white chili.
I like that the recipe uses chicken. You might not be crazy about chicken in chili, all I can say is give it a chance. It’s not like eating a chicken breast, the chicken soaks up all the amazing flavors of the seasonings and vegetables. It’s awesome and there’s no hard work involved, you get to put an easy meal on the table that everyone will love, without slaving away in the kitchen all evening.
Here’s what you’ll need to make Ruby Tuesday white chicken chili at home:
Make sure you choose a wide stock pot to make this recipe. Deep and wide are my favorite. Anywhere from an 8 to 10 quart size will be perfect.
I know that no one wants to make extra trips to the grocery store so it’s nice that a lot of these ingredients are common and probably already in your pantry or refrigerator. If you make substitutions be sure to let us know how it turns out. Since this is a copycat Ruby Tuesday recipe we’re focusing on getting it as close to the restaurant version as possible so I won’t recommend making changes!
You’ll need chicken stock, great northern beans, onions, peppers, and of course some chicken. For spices, we’re using oregano, cumin, cayenne pepper, garlic, and jalapeños for an added kick of spice. You will also need vegetable oil and salt/pepper to taste.
Check out the recipe card at the bottom for more info on amounts and a printable list!
If you need a simpler way to make this chili recipe you will like this White Chicken Chili Recipe you make in the Instant Pot. It’s not the Ruby Tuesday Copycat version, but it’s still delicious! Using the Instant Pot allows this recipe to come together quickly!
How to make this easy white chicken chili:
The first thing we need to do is simmer the beans, half the onions, and half of the garlic for about 2 hours in the chicken stock or until the beans begin to soften. Make sure to stir it often to keep everything from burning or sticking!
After the beans are done we can add the chicken and the salsa. While that is cooking wash, seed, and dice your jalapeños. Saute the peppers, spices, and the remaining onions and garlic in the oil in a small frying pan. Once the onions are soft and translucent you will add the mixture to the pot with the chicken and beans.
Now we let it simmer for one more hour before it is ready to enjoy. Place a large scoop in a chili size bowl and add your favorite toppings.
Sour cream, Monterey Jack cheese, and fresh chopped cilantro are always a great addition. You can customize yours with your favorite chili toppings!
Looking for even more delicious Ruby Tuesday recipes?
I have been sharing my favorite copycat Ruby Tuesday recipes with you guys lately and it seems to be a hit. There must be some other Ruby Tuesday fans out there like me!
Printable Ruby Tuesday White Chicken Chili Recipe:
- 6 cups chicken stock
- 1-pound great northern bean (soaked in water overnight) *or 3-4 cans of great northern beans
- 2 medium onions, chopped
- 6 cups chicken, diced cooked
- 2 jalapeno peppers
- 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)
- Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring often.
- Add chicken and salsa.
- Wash, seed and dice your jalapeno peppers.
- Sauté peppers, spices, and the remaining onions and garlic in the oil and add to the pot. Simmer for one more hour.
- Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.
Amount Per Serving: Calories: 499Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 581mgCarbohydrates: 42gFiber: 11gSugar: 5gProtein: 42g
I am not a medical expert. These calculations are provided as a courtesy.