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Ruby Tuesday's White Chicken Chili

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Wednesday, 26 September 2007 03:24


  • 2 chicken breasts
  • 1 Tbs Old Bay Seasoning
  • 1 tsp chili powder
  • 2 medium onions, chopped
  • 1/2 red bell pepper chopped
  • 1 jalaepeno peppers, seeded and diced
  • 2 stalks celery, chopped
  • 1 tsp oregano
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 can low fat evaporated milk
  • 1 can chopped green chiles (4.5 oz)
  • 1 or 2 cans white kidney beans (cannellini beans)
  • 1/4 tsp cayenne pepper
  • 1 cup salsa
  • salt and pepepr to taste
  • 1 cup frozen corn


  • Season chicken breasts with Old Bay seasoning, salt, pepper and chili powder; set aside to marinade for 30 minutes or longer.  Grill or pan sear the chicken until cooked through.  Allow chicken to cool, and chop or shread the chicken.
  • Saute onion, red pepper, jalapeno pepper and celery with 2 Tbs butter until softened, add oregeno, garlic and cumin, saute for 1 minute longer.  
  • Add remaining butter and flour over low heat, wisking to make a roux.  Cook for 3 minutes whisking the entire time.
  • Add chicken broth and evaporated milk, bring to boil and simmer, stirring occasionally for 5 minnutes until thinckened.
  • Add chicken and remaining ingredients except corn, cook over medium low heat stirring ocassionally for 30 minutes or longer.  10 minutes before serving, add frozen corn, and return to simmer.
  • Garnish with sour cream and Montrey Jack cheese.


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