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White Chicken Chili
Original From Gourmet, October 2008, Page 73
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
cups (4-oz) shredded aged cheddar
In a large skillet, heat oil over high heat.
Add onion, pepper, and jalapeño.
Cook, stirring often, until onion is softened, about 3
to 4 minutes.
Add cumin, corn, green chilies, milk, and navy beans.
Bring to a boil, then reduce heat, cover and simmer for
10 minutes, stirring occasionally.
Salt and Pepper to taste.
Stir in the aged cheddar cheese.