Ruby Tuesday’s White Chicken Chili

from Brenda Stoudt

Ingredients

• 6 cups chicken stock
• 1-lb Great Northern beans (soaked overnight)
• 2 medium onions
• 6 cups chicken, cooked
• 2 jalapeño peppers, seeded & diced
• 2 chili peppers, dice
• 1 1/2 tsp oregano
• 2 teaspoons cumin
• 1/4 tsp cayenne pepper
• 2 garlic cloves
• 1 cup salsa
• 1 tbsp vegetable oil
• 1 pinch salt (to taste)

Directions

1. Simmer the beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.  Add the chicken and the salsa.
2. Sauté peppers, spices and the remaining onions and garlic in the oil and add to the chili.
3. Simmer for 1 more hour.
4. Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

Note from Brenda: Brenda used a whole chicken cooked in large crock pot.  You could also use a rotisserie chicken.  The recipe fits nicely in the large crock pot.