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A Cooking Adventure with Thom

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Ruby Tuesday's White Chicken Chili

Thom Hackett
Serves: 8



My wife and I always have a cup of this chili each time we eat at Ruby Tuesday's.  We have become so fond of it that I had to come up with a recipe that was as good as the one there.  We have found this one to be very close to the original one from Ruby Tuesday's.



6 C. Chicken stock

1 lb. Bag Great northern Beans (soaked in water overnight)

2 medium Spanish Onions, chopped

6 C. diced cooked Chicken

2 Jalapeno peppers, seeded diced

2 diced chili peppers

1˝ tsp. Oregano

2 tsp. Cumin

˝ tsp. Cayenne Pepper

2 Garlic cloves, minced

1 C. Salsa

1 Tbsp. Vegetable oil

Salt to taste

Cooking Method

Soak beans overnight in water.

Rinse beans and simmer with half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.

Add chicken and salsa.

Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.

Garnish with Sour cream on Monterey Jack Cheese.

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