White Chicken Chili

When I was younger, I would go outlet shopping with my mother and we’d end up at Ruby Tuesdays. I’d always get the salad bar and white chicken chili. This is my version of their white chicken chili.

White Chicken Chili

Serves 4-6

Shopping List

  • 1 lb boneless + skinless chicken thighs

  • 2 tsp olive oil

  • 1 yellow onion, chopped

  • 3 cloves of garlic, minced

  • 4 ounces canned chopped green chiles (mild or spicy, based on your heat preference; I like mild for this recipe)

  • 1 tbsp ground cumin

  • 2 tsp chili powder

  • 1/2 tsp kosher salt

  • 4 cups of low sodium chicken broth

  • 1-2 cups of water

  • 2 cans of low sodium cannellini beans, drained and rinsed

  • corn starch + water if needed


Preheat the oven to 350 degrees. Season your chicken thighs with kosher salt and black pepper. toss with a little olive oil or non stick spray and place on a baking sheet lined with parchment. Bake for 25-30 minutes.

Meanwhile, heat a large dutch oven with a couple teaspoons of olive oil and add your chopped onions. Cook on medium low for 10 minutes. Add your minced garlic, green chiles, salt, chili powder, and cumin and allow to cook for another minute or two. Add the water and broth and beans and bring to a low boil.

Remove the chicken from the oven and allow to cool. Chop the chicken and add to the pot and allow the chili to come back to a boil. Lower to a simmer and allow to cook for at least 30 minutes, uncovered. If at this time the chili is not thick enough for you, make a slurry by adding 1 tbsp of corn starch with 1/4 cup of broth or water. Once combined, add this to the pot and bring back to a simmer. Chili will thicken right up! Serve with some sour cream, creme fraiche, sliced tomatoes, chopped scallions, and some shredded cheddar or monterey jack cheese. Tortilla chips on the side optional, but recommended!