Thursday, November 20, 2014

White Chicken Chili

Warm up this season with a new twist on chili. This recipe is a white chili, meaning no tomatoes. Crazy, I know! And it also substitutes ground beef for chicken but the result is a hearty delicious chili perfect for a snowy day.


White Chicken Chili
1 medium onion, diced
1 teaspoon olive oil
1 4-ounce can chopped green chiles, undrained
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
15 ounce can great Northern beans, drained and rinsed
15 ounce can light kidney beans, drained and rinsed
3 1/2 cups chicken broth
2 cups cooked chicken, chopped
1 cup (4 ounces) Pepper Jack Cheese coarsely grated and divided
1 cup (4 ounces) Colby, coarsely grated and divided

Cook onion in hot oil in pan over medium-high heat, stirring until tender.
Add green chiles, garlic and cumin; cook 2 minutes, stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.

Add chicken, 1/2 cup Pepper Jack and 1/2 cup Colby Cheese; simmer over low heat 10 minutes more.

Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings

Additional topping suggestions:
crushed corn chips
crushed saltine crackers
oyster crackers
sour cream
shredded cheese
chopped green onions
chopped tomatoes
bacon

Recipe adapted from: Wisconsin Milk Marketing Board