Ruth’s White Chicken Chili: A Hug in a Bowl

There are some recipes that transcend mere sustenance; they become edible memories, imbued with the warmth of loved ones and the comfort of home. Ruth’s White Chicken Chili is precisely one of those dishes for me. My mother, a woman whose kitchen was always a sanctuary of delicious aromas, was the architect of this gem. She meticulously tweaked and tasted, a culinary detective hunting for the perfect balance of flavors, until she declared it “just right.” This chili, named in her honor, isn’t just a meal; it’s a testament to her patience, her love, and her remarkable ability to transform simple ingredients into something truly magical. Each spoonful is a whisper of her presence, a reminder of cozy evenings and shared laughter around the dinner table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 12
• Yield: Approximately 12-14 cups
• Dietary Type: Adaptable (can be made dairy-free with broth choice)

Ingredients

This chili comes together with a thoughtful blend of pantry staples and fresh aromatics, creating a deeply satisfying dish.

• Great Northern Beans: Four 15-ounce cans. These creamy white beans form the heart of the chili, providing a wonderful texture and mild flavor. Alternatively, you can soak and cook 1 pound of dried Great Northern beans, which will yield a similar amount.
• Low-Sodium Low-Fat Chicken Broth: Six cups. This forms the liquid base, infusing the chili with savory depth. Opt for low-sodium to control the saltiness, especially since beans and other ingredients can contribute their own salinity.
• Butter: Four tablespoons. A touch of butter to sauté the aromatics adds a richness that balances the leaner chicken and beans.
• Garlic: One tablespoon, minced. Freshly minced garlic is crucial for its pungent aroma and robust flavor.
• Onion: Three-quarters cup, diced. A finely diced yellow or white onion will melt into the chili, providing a subtle sweetness and depth.
• Green Chilies: One 6-ounce can, chopped. These provide a gentle, earthy heat and a pleasant tang without overwhelming the palate.
• Boneless Skinless Chicken Breasts: One and a half pounds, cooked and shredded or finely chopped. You can poach, bake, or grill the chicken ahead of time. Shredding yields a more traditional chili texture, while finely chopping offers smaller, more evenly distributed bites.
• Ground Cumin: One teaspoon. Cumin’s warm, earthy notes are essential in any chili, providing its characteristic aroma.
• Dried Oregano: One tablespoon. Oregano adds a fragrant, slightly peppery undertone that complements the other spices beautifully.
• Black Pepper: Two teaspoons. Freshly ground black pepper provides a pleasant warmth. For a subtler heat and a more traditional white chili appearance, you can substitute with 2/3 teaspoon of ground white pepper.
• Cilantro: Half a bunch, chopped. Fresh cilantro, stirred in at the end or used as a garnish, adds a bright, herbaceous finish that cuts through the richness.

Equipment Needed

• Large Stockpot or Dutch Oven: This is where the magic happens, providing ample space for the beans, broth, and all the delicious additions to simmer and meld.
• Medium Saucepan: For sautéing the aromatics before they join the main pot.
• Cutting Board and Knife: For preparing the onion and garlic.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Stirring Utensil: To gently combine and stir the chili as it cooks.

Instructions

This chili is designed for slow simmering, allowing the flavors to deepen and harmonize beautifully.

1. Sauté the Aromatics: In a medium saucepan, melt the butter over medium heat. Add the minced garlic, diced onion, and chopped green chilies. Sauté for approximately 5 minutes, or until the onion is softened and translucent. This step gently cooks the aromatics, releasing their fragrant oils and creating a flavorful foundation for the chili.
2. Prepare the Bean Base: Place the drained and rinsed Great Northern beans into your large stockpot or Dutch oven. Pour in the chicken broth. Bring the mixture to a boil over medium-high heat.
3. Combine and Simmer: Add the sautéed onion mixture from the saucepan to the pot with the beans and broth.
4. Incorporate Remaining Ingredients: Now, add the cooked and shredded chicken, ground cumin, dried oregano, and black pepper to the stockpot.
5. Slow Cook to Perfection: Stir everything together gently to ensure all ingredients are well distributed. Reduce the heat to low, cover the pot, and simmer for 1 ½ hours. Stir occasionally to prevent sticking and to ensure even cooking. This extended simmering time is key to developing the rich, complex flavors of the chili. The beans will soften further, and the broth will thicken slightly.
6. Finishing Touches: Just before serving, stir in the chopped cilantro. This brightens the chili and adds a fresh, herbaceous note.

Expert Tips & Tricks

• Bean Prep: If you’re using dried beans, ensure they are soaked overnight and cooked until tender before adding them to the chili. This will add to your overall preparation time but can sometimes yield a creamier texture.
• Chicken Options: While cooked chicken is specified, consider using rotisserie chicken for a quick and flavorful shortcut. Its pre-seasoned nature can add an extra layer of complexity.
• Spice Level: While this recipe has a gentle warmth from the green chilies, you can easily adjust the heat. Add a pinch of cayenne pepper for more kick, or a finely diced jalapeño (seeds removed for less heat) along with the onions and garlic.
• Thickening Agent: If you prefer a thicker chili, you can mash a portion of the beans against the side of the pot during the last 30 minutes of simmering. Alternatively, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, stirred into the chili and simmered for a few minutes) can be used, though this is less traditional for white chili.
• Make-Ahead Magic: This chili is even better the next day! The flavors have more time to meld and deepen. Prepare it a day in advance and gently reheat on the stovetop.

Serving & Storage Suggestions

Ruth’s White Chicken Chili is a hearty and comforting dish that shines on its own but is also beautifully complemented by a variety of toppings and accompaniments.

Serving: Ladle generous portions into warm bowls. Garnish with fresh chopped cilantro, a dollop of sour cream or Greek yogurt (for a tangier, lighter option), shredded Monterey Jack cheese, or a sprinkle of crumbled tortilla chips for added crunch. A side of warm cornbread or crusty bread is perfect for soaking up every last drop.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making it even more delicious on the second and third day. To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

(Estimated values per serving, based on 12 servings)

Nutrient	Amount per Serving	% Daily Value
Calories	243 kcal	12%
Total Fat	6 g	8%
Saturated Fat	3 g	15%
Cholesterol	47 mg	16%
Sodium	104 mg	5%
Total Carbohydrate	26 g	9%
Dietary Fiber	8 g	32%
Total Sugars	1 g	2%
Protein	22 g	44%

Note: Nutritional values are approximate and can vary based on specific ingredients used and portion sizes.

Variations & Substitutions

While this recipe is wonderfully balanced as is, feel free to explore these creative twists:

• Vegetarian/Vegan: Omit the chicken and use vegetable broth. Add an extra can of beans (like cannellini or pinto) or incorporate chunks of firm tofu or plant-based chicken alternatives for protein.
• Corn Kick: Stir in one cup of fresh or frozen corn kernels during the last 30 minutes of simmering for a touch of sweetness and texture.
• Lime Zest: For an extra bright note, stir in the zest of one lime just before serving.
• Smoky Undertones: Add a teaspoon of smoked paprika along with the other spices for a subtle smoky flavor.
• Creamy Finish: For an even creamier chili, stir in half a cup of heavy cream or coconut milk during the last 15 minutes of cooking (ensure the chili is not boiling vigorously when you add dairy).

FAQs (Frequently Asked Questions)

Q: Can I use canned diced tomatoes in this white chicken chili?
A: While this recipe specifically calls for canned green chilies, you could technically add a can of diced tomatoes (rinsed and drained). However, it will shift the flavor profile from a traditional white chili to something more akin to a mild red chili.

Q: My chili seems too thin. How can I thicken it?
A: If your chili isn’t as thick as you’d like after the simmering time, you can mash some of the beans against the side of the pot with your spoon, or use a cornstarch slurry as mentioned in the “Expert Tips” section.

Q: Can I make this chili spicier?
A: Absolutely! For more heat, add a pinch of cayenne pepper, a finely diced jalapeño, or a dash of your favorite hot sauce to the pot.

Q: How long does the cooked chili last?
A: Ruth’s White Chicken Chili is best enjoyed within 3-4 days when stored properly in the refrigerator in an airtight container.

Q: Is it possible to use a different type of white bean?
A: Yes, while Great Northern beans offer a classic creamy texture, cannellini beans or navy beans would also work well in this recipe.

Final Thoughts

Ruth’s White Chicken Chili is more than just a recipe; it’s an invitation to gather, to share, and to savor the simple pleasures of a well-made meal. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening, a casual get-together, or simply when you need a taste of comfort. I encourage you to embrace the process, allowing the aromas to fill your kitchen, and to share this delightful creation with those you hold dear. Pair it with a crisp, refreshing salad and a glass of chilled white wine or a light lager for a truly satisfying experience. I’d love to hear about your culinary journey with this cherished family recipe!