White Chicken Chili with Aged Cheddar
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Serve with fresh, crusty bread and butter. Drink of choice: cider, good beer, wine, strong coffee.
1 teaspoon olive oil
1 medium onion, peeled and sliced
1 medium yellow bell pepper, stemmed, seeded and chopped
1 tablespoon minced, fresh jalapeno chile
1-1/2 teaspoons ground cumin
1 can (15 ounces) cream-style corn
1 can (7 ounces) diced mild green chiles
2 cups whole milk
1 can (15 ounces) navy beans, rinsed and drained
2 cups shredded cooked chicken
Salt and pepper to taste
1 to 1-1/2 cups (3 to 4-1/2 ounces) shredded aged Cheddar cheese
In large pan, combine oil, onion, bell pepper and jalapeno chile. Stir often over high heat until onion is limp, 3-4 minutes. Add cumin, corn, green chiles, milk and beans. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in aged Cheddar and serve immediately.