Discover the secret to Ruby Tuesday’s beloved white chicken chili, a soul-warming soup that perfectly balances tender, great northern beans, succulent shredded chicken, and a carefully crafted blend of spices and peppers. This restaurant favorite stands out from traditional red chili with its creamy white bean base and milder heat profile that appeals to a broader range of palates.
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Table of Contents
Why This White Bean Chicken Chili Works
This white chicken chili succeeds because it builds flavor through multiple cooking stages and proper bean preparation. Soaking beans overnight ensures even cooking and creamy texture, while simmering them slowly in chicken stock creates a rich foundation. The technique of heating spices in a dry pan before adding oil releases essential oils and intensifies flavors. Layering aromatics like onions and garlic at different stages develops complex depth, while the salsa adds both acidity and additional vegetable complexity that brightens the overall dish.
Why This is the Best Recipe For Ruby Tuesday’s White Chicken Chili
This is one of my favorite Ruby Tuesday copycat recipes. The mildness of the creamy white beans and shredded chicken provides the perfect balance to the chili peppers and spices.
While this chili recipe is not overly spicy, it does have some heat. You can easily control the heat level by choosing which chili peppers and salsa you use.
Recipe Ingredients for Ruby Tuesday White Chicken Chili Recipe
Bean Foundation
- Dried great northern beans – Creates creamy, substantial base that defines white chili character
- Overnight soaking essential – Ensures even cooking and prevents tough, unevenly cooked beans
- Alternative quick soak – Boil and rest method for same-day preparation
Aromatic Base
- Yellow onions – Medium Spanish onions provide sweet foundation and aromatic depth
- Fresh garlic cloves – Essential for building savory complexity throughout cooking process
- Quality chicken stock – Creates rich liquid base that infuses beans with deep flavor
Heat and Spice Elements
- Fresh jalapeño peppers – Provides controlled heat and fresh pepper flavor
- Additional chili peppers – Customizable heat level based on personal preference
- Dried oregano – Adds earthy, herbaceous notes that complement beans
- Ground cumin – Essential warming spice that defines chili character
- Cayenne pepper – Provides background heat that can be adjusted to taste
Protein Component
- Cooked chicken – Tender protein that absorbs surrounding flavors beautifully
- Chicken breast preference – Lean meat that shreds well and maintains texture
- Rotisserie convenience – Pre-cooked option that saves time and adds flavor
Flavor Enhancement
- Quality salsa – Adds acidity, vegetable complexity, and additional seasoning
- Vegetable oil – For sautéing aromatics and releasing spice flavors
- Salt and black pepper – Essential final seasoning adjustments
Serving Accompaniments
- Sour cream – Cool, tangy contrast to warm, spiced chili
- Shredded Monterey Jack cheese – Mild cheese that melts beautifully over hot chili
Exact measurements can be found on the printable recipe card below.
How to Make White Chicken Chili
- Start the night before by soaking the beans in a pot on the counter overnight. Use cool, not cold water, and make sure that it is at least an inch above the beans. Or do a quick soak by boiling them in water for a few minutes, removing them from the heat, and soaking them for an hour. Drain the beans before using them.
- In a large covered soup or stock pot, simmer the soaked beans, 3/4 cup onions, and 1/2 teaspoon of garlic in the chicken stock for about 2 hours or until the beans soften. Stir the beans every 5 to 10 minutes and adjust the heat to prevent the chicken stock from coming to a boil.
- Heat the spices in a dry pan until they are fragrant. Carefully add the vegetable oil to the pan. Sauté the chili peppers, the rest of the onions, and the garlic.
- Add the sautéed peppers and onions mixture to the chili. Use some chicken stock to rinse out the pan to ensure you get every last bit of flavor into the chili.
- Stir the shredded chicken and salsa into the pot.
- Cover, reduce the burner to low, and simmer for one more hour. Taste and add salt or black pepper if needed.
- To serve, ladle the chili into the serving bowls and top with a dollop of sour cream and shredded Monterey Jack cheese. You can also sprinkle crushed tortilla chips on top.
What to Serve With This Famous White Chicken Chili
This White Bean Chicken Chili recipe makes a great light meal on its own, but if you are really hungry, try adding a few of these sides to your table:
- Air Fryer Avocado Fries
- Garden Salad
- Sour Cream Cornbread
- Parmesan Cheese Garlic Bread
- Texas Toast
- Boston Market Corn Bread
CopyKat Tip: Keep chili warm in a Crock Pot set on low.
Storage & Reheating Instructions
- Texture Refresh: Add a splash of chicken stock if the chili becomes too thick during storage.
- Refrigerator Storage: Cool completely before transferring to airtight containers. Store for up to 4 days in the refrigerator.
- Freezer Storage: Freeze in portion-sized containers for up to 3-4 months. Leave headspace for expansion.
- Thawing Process: Move frozen chili to the refrigerator overnight for safe thawing.
- Reheating Methods: Warm gently on the stovetop over medium-low heat, stirring frequently. Microwave option: heat 2-3 minutes, stir, continue heating 1-2 minutes until hot throughout.
Copycat Ruby Tuesday Recipes
If you are looking for something to wash down the chili, here are some great Ruby Tuesday drinks:
Favorite Chili, Soup, and Stew Recipes
You’ll want to try all of these delicious recipes for a soul-warming meal:
- Cabbage Soup
- Chicken and Gnocchi Soup
- Chili Verde
- Copycat Zuppa Toscana
- Crockpot Chili
- Old Fashioned Potato Soup
- Panera Broccoli Cheddar Soup
- Senate Bean Soup
- Southwest Chicken Soup
- Wendy’s Chili
Check out my easy soup recipes and the best copycat recipes for casual dining restaurants here on CopyKat!
Ruby Tuesday White Chicken Chili Recipe
Ingredients
- 1 pound great northern beans soaked in water
- 1 1/2 cups chopped Spanish onion divided
- 2 teaspoons minced garlic divided
- 6 cups chicken stock
- 2 jalapeno peppers chopped
- 2 chili peppers diced
- 1 1/2 teaspoons oregano
- 2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 6 cups diced cooked chicken
- 1 cup salsa
- salt and pepper to taste
- Sour cream (garnish)
- shredded Monterey Jack cheese (garnish)
Instructions
- Simmer the beans, 3/4 cup onions, and 1/2 teaspoon garlic in the chicken stock for 2 hours, or until the beans soften, stirring frequently.
- Sauté the peppers, spices, and the remaining onions and garlic in the oil.
- Add the sauteed peppers and onions to the chili.
- Add the chicken and salsa to the chili. Stir to combine.
- Simmer for one more hour, and season with salt and pepper to taste.
- Garnish each bowl with sour cream and shredded Monterey Jack cheese.
This was delicious!
When you say “chili pepper” what type of chili are you talking about. I live in a highly populated Latino community and “chili peppers” are not any one thing here.
I mean the kind that is sold as chili powder, like the McCormick brand. Their chili powder is a blend of peppers.
How could I make this spicier? I used can green Chilis instead of chili peppers.
I would add in additional peppers rather than switching them out.
I wonder if you can make this in the crock pot?
what kind od salsa is used in the white bean chicken chili
is this gluten free?
I believe this is gluten free, it does not contain any flour, or wheat.
I believe this is gluten free, it does not contain any flour, or wheat.
most chicken stock contains gluten. Swansons is the only main stream gluten free stock. celiacs unite.
This was my first time making white chicken chili and it turned out super YUMMY!!! It was easy it took time but when it is all done it tastes like love.
Thanks,
MJ