Zutaten für Ruby Tuesday S White Chicken Chili
- 4 cups chicken broth
- Great Northern Bean
- 1 cup yellow onion, chopped (divided)
- 2 cups cooked chicken, shredded or diced
- Jalapeno Peppers
- Chili Peppers
- Oregano
- Cumin
- Cayenne Pepper
- Garlic Cloves
- 1 (15-ounce) can salsa
- Vegetable Oil
- Salt
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Zubereitung von Ruby Tuesday S White Chicken Chili
- In a large pot or Dutch oven, combine 1 (15-ounce) can of great northern beans (drained and rinsed), 1/2 cup chopped yellow onion, 2 cloves minced garlic, and 4 cups chicken broth. Bring to a simmer, then reduce heat and cook for 1-1.5 hours, or until beans are very tender, stirring occasionally.
- Add 2 cups cooked chicken (shredded or diced), 1 (15-ounce) can of your favorite salsa (mild, medium, or hot, depending on your spice preference).
- In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add 1 bell pepper (chopped), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper (optional), 1/2 cup chopped yellow onion, and 2 cloves minced garlic. Sauté for 5-7 minutes, until vegetables are softened. Add the sautéed vegetables to the chili pot.
- Simmer the chili for another 30 minutes, allowing the flavors to meld.
- Garnish each serving with a dollop of sour cream, shredded Monterey Jack cheese, and fresh chopped cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
30g
Fat
6g
Carbs
10g
