Ruby Tuesday White Bean Chicken Chili

Garnish with sour cream monterey jack cheese and fresh chopped cilantro.

Ruby tuesday white bean chicken chili.

Make sure beans are soft. Saute pepper spices and the remaining onions and garlic in the oil and add to the chili. 6 cups chicken stock 1 pound great northern beans soaked in water overnight. Let cook stirring frequently for 2 hours or until the beans are soft.

Bring to a boil then reduce the heat to a simmer. Saute pepper spices and the remaining onions and garlic in the oil and add to the chili. Simmer beans half the onions and half the garlic for 2 hours in the chicken stock or until the beans soften stirring frequently. Try adding 1 4 cup shredded carrots for extra flavor.

Garnish with sour cream and monterey jack cheese. I like that the recipe uses chicken. Simmer for one more hour. Simmer for one more hour.

Simmer beans 1 2 the garlic and half the onions for 2 hours in the chicken broth. Add chicken and salsa. There are beans in white chicken chili but for the most part we re focusing on chicken and vegetables in this version of a white chili. Serve with light sour cream or reduced fat cheese for added flavor.

Saute peppers spices and remaining onions in olive oil. Add chicken and salsa. Simmer beans half the onions and half the garlic for 2 hours in the chicken stock or until the beans soften stirring frequently. Simmer for an hour.

Now moving on to our ruby tuesday white chicken chili.