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Ruby Tuesday-Style White Chicken Chili
Rachel Kim

Ruby Tuesday-Style White Chicken Chili

White chicken chili should be thick from beans, not a block of cream cheese. Mash one can of cannellini beans into the broth and leave the second whole. Green chiles, cumin and lime keep the pale bowl from tasting flat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 2 garlic cloves minced
  • 2 cans cannellini beans 15 oz each, drained
  • 5 cups low-sodium chicken broth
  • 2 cans diced green chiles 4 oz each
  • 3 cups shredded cooked chicken
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1 cup frozen corn
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice

Method
 

  1. Heat the olive oil in a Dutch oven and cook the onion for 6 minutes, then add the garlic for 30 seconds.
  2. Mash one can of beans with 1 cup broth until mostly smooth.
  3. Add the mashed beans, remaining broth, whole beans, green chiles, cumin, oregano and salt and simmer for 15 minutes.
  4. Add the chicken and corn and cook for 8 minutes until the chicken reaches 165°F.
  5. Remove from direct heat and stir in the sour cream until smooth.
  6. Add the lime juice and rest for 5 minutes before serving.