Ruth's White Chicken Chili

Cozy up with a bowl of Ruth's White Chicken Chili, a creamy and hearty twist on traditional chili that's perfect for any occasion. This comforting dish combines tender shredded chicken, creamy white beans, and sweet bursts of corn, all simmered in a fragrant broth seasoned with cumin, oregano, and a hint of cayenne. A splash of heavy cream gives it a velvety finish, while optional toppings like Monterey Jack cheese, fresh cilantro, and a squeeze of lime add the perfect touch of brightness. Quick to prepare in just 45 minutes, this one-pot meal is ideal for busy weeknights or casual gatherings, delivering bold flavor and satisfying warmth with every spoonful.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 4 cups Chicken broth
• 2 4-ounce cans Canned green chilies
• 2 teaspoons Ground cumin
• 1 teaspoon Oregano
• 0.5 teaspoon Ground coriander
• 0.25 teaspoon Cayenne pepper
• 2 15-ounce cans Canned white beans (such as cannellini), drained and rinsed
• 1 cup Frozen corn
• 0.5 cup Heavy cream
• 1 cup Shredded Monterey Jack cheese (optional, for garnish)
• 0.25 cup Cilantro, chopped (optional, for garnish)
• 4 wedges Lime wedges (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with salt and black pepper, then add them to the pot. Sear them until golden brown on both sides, about 4-5 minutes per side. Remove from the pot and set aside.

Step 3

In the same pot, add the diced yellow onion and sauté until soft and translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Pour in the chicken broth and add the canned green chilies, ground cumin, oregano, ground coriander, and cayenne pepper. Stir to combine.

Step 6

Return the seared chicken breasts to the pot. Bring the pot to a simmer, cover, and cook for 15 minutes or until the chicken is fully cooked and tender.

Step 7

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 8

Stir in the drained and rinsed white beans and the frozen corn. Simmer for an additional 5 minutes to heat through.

Step 9

Reduce the heat to low and stir in the heavy cream. Adjust seasoning with more salt and pepper, if needed.

Step 10

Serve the chili hot, garnished with shredded Monterey Jack cheese, chopped cilantro, and a squeeze of fresh lime juice, if desired.

Nutrition Facts

Serving size	(3348.6g)

Amount per serving	% Daily Value*
Calories	2944.3

Total Fat 123.5g	0%
Saturated Fat 53.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 605.6mg	0%
Sodium 8794.7mg	0%
Total Carbohydrate 225.1g	0%
Dietary Fiber 59.1g	0%
Total Sugars 27.7g
Protein 238.5g	0%

Vitamin D 28.5IU	0%
Calcium 1547.5mg	0%
Iron 31.2mg	0%
Potassium 5967.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 32.2%

Carbs: 30.4%