White Chicken Chili
Jackie Cooks + Drinks
A copycat of Ruby Tuesdays white chicken chili!
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Course Main Course
Cuisine American
- 1.5 lb boneless + skinless chicken thighs
- 2 tsp olive oil
- 1 large yellow onion, chopped
- 4 cloves 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 low sodium chicken broth
- 1 cup water as needed
- 2 15 ounce cans low sodium cannellini beans, drained and rinsed
- corn starch + water as 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 cornstarch 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!
Keyword chicken chili, chicken soup, chili, soup