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A Cooking Adventure with Thom

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White Chicken Chili

Thom Hackett
Original From Gourmet, October 2008, Page 73

Servings: 4




1 teaspoon olive oil
1 medium onion, chopped (1 cup)
1 medium yellow bell pepper, chopped (1 cup)
1 tablespoon Jalapeño chopped
1½ teaspoon ground cumin
1 (15-oz) can cream style corn
1 (7-oz) can diced mild green chilies
2 cups whole milk
1 (15-oz) can navy beans, rinsed and drained
2 cups shredded cooked chicken
1½ cups (4-oz) shredded aged cheddar cheese

Cooking Method

In a large skillet, heat oil over high heat.

  1. Add onion, pepper, and jalapeño.

  2. Cook, stirring often, until onion is softened, about 3 to 4 minutes.

  3. Add cumin, corn, green chilies, milk, and navy beans.

  4. Bring to a boil, then reduce heat, cover and simmer for 10 minutes, stirring occasionally.

  5. Add chicken.

  6. Salt and Pepper to taste.

  7. Stir in the aged cheddar cheese.

Serve immediately.

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