Ruth's White Chicken Chili

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

My mom gave me this recipe that she "adopted" and then adjusted. I've named it after her since she did all the taste testing until it was just right.

Ingredients Nutrition

Directions

  1. In a saucepan, melt butter and saute the garlic, onion and chilies for 5 minutes.
  2. Place beans in a large stockpot and add chicken stock then bring to a boil.
  3. Add the sauteed onion mixture to the beans.
  4. Add the chicken and spices to the beans and cook for 1 1/2 hours, stirring occasionally.
Most Helpful

5 5

This is so yummy and it's good for you too! I cut the recipe in half cuz there is only 2 of us and it worked great. I used a rotisserie chicken. This made it nice and easy. We loved the flavor, the only thing besides a bit of salt that was missing was some heat. Next time I think I would replace the can green chilies with some fresh chopped jalapeno's. We like things HOT! Please tell your Mom that she has developed an excellent recipe. Thanks for posting it. :)

5 5

This is a great chili - perfect for a group of people with various heat tolerances since it is easy to put hot sauce on the table for those who want to kick it up a bit. I used soaked beans and shredded chicken, and simmered covered for the 1 1/2 hours, during which it thickened up nicely. Thanks for sharing! ZWT8

4 5

This has lovely flavor but if your a fan of heat you'll need to add some *wink*. I'm rating it with 3 stars because it has a thin, broth soup like, consistency and I prefer chili to be thicker. I would just add in some cornstarch slurry next time. This is a lovely change from the usual beef chili when you want a little swap-up. It's certainly simple to make and is very good.