I love trying out different kinds of chili recipes. This is what I have chosen for tonight’s dinner. It’s a white chicken chili. It uses aged white cheddar, which is so much better than regular cheddar.
I will throw in some of my Hatch chiles. Yes, I brought up my Hatch chiles again!
White Chicken Chili with Aged Cheddar
1 tsp olive oil
1 onion (about 8 oz), peeled and diced
1 yellow bell pepper (8 oz), stemmed, seeded and chopped
1 Tbs minced fresh jalapeño chile
1 1/2 tsp ground cumin
1 can (15 oz) cream-style corn
1 can (7 oz) diced mild green chiles
2 cups whole milk
1 can (15 oz) navy beans, rinsed and drained
2 cups shredded cooked chicken
Salt and pepper
1 to 1 1/2 cups shredded Aged White Cheddar Cheese (3 to 4 1/2 oz)
In a large pan, combine oil, onion, bell pepper, and jalapeño chile. Stir often over high heat until onion is limp, 3 to 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 the Cheddar Cheese and serve immediately.
For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook.
Accompany chili with warm, buttered corn tortillas and a crisp green salad. Provide additional toppings such as chopped cilantro and sliced green onion, if desired.