Ruths White Chicken Chili Recipes

EASY WHITE CHICKEN CHILI

Steps:

• In a large saucepan, cook chicken and onion over medium-high heat until chicken is no longer pink, 6-8 minutes, breaking up chicken into crumbles., Pour 1 can of beans in a small bowl; mash slightly. Stir mashed beans, remaining can of beans, chiles, seasonings and broth into chicken mixture; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes. Serve with toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

RUTH'S WHITE CHICKEN CHILI

Steps:

• In a saucepan, melt butter and saute the garlic, onion and chilies for 5 minutes.
• Place beans in a large stockpot and add chicken stock then bring to a boil.
• Add the sauteed onion mixture to the beans.
• Add the chicken and spices to the beans and cook for 1 1/2 hours, stirring occasionally.

BEST WHITE CHICKEN CHILI

Steps:

• Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
• Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

FAST WHITE CHICKEN CHILI

Steps:

• Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.
• Add olive oil to a pressure cooker set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.
• Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.
• Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.
• Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.
• Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Put the chicken breasts in a 6- to 8-quart slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and a few grinds of pepper in a small bowl. Sprinkle the spices over the chicken.
• Add the beans, green chiles, garlic and chicken broth to the slow cooker and stir it all around. Cover and cook on low until the chicken is cooked through and easy to shred, 7 to 8 hours.
• Remove the chicken to a medium bowl and shred with two forks.
• Combine the heavy cream and masa harina in a small bowl. Mix until smooth.
• Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

EASY WHITE CHICKEN CHILI RECIPE (STOVETOP OR CROCKPOT)

Steps:

• Saute onions in olive oil until soft. Add in garlic for one minute and then add in all spices.
• In a separate bowl, mash 1 cup of beans with a potato masher until soft, we will use this to thicken the soup.
• Add broth, mashed and regular beans, green chiles, fire roasted tomatoes, and corn into pot. Then add in the chicken breasts and cook at medium-high heat.
• Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.
• Once chicken is cooked, turn off heat and take out the breasts. When chicken is cool enough to handle, shred with two forks.
• Add the chicken back in, along with the juice of one lime and the Greek yogurt.
• Stir all together and serve with extra toppings such as cilantro, Greek yogurt, cheese, tortilla strips, and jalapenos.

WHITE CHILI WITH CHICKEN & CORN

Steps:

• Combine first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW.
• Stir in cilantro. Serve chili with choice of toppings, as desired.