KERRY GOLD WHITE CHICKEN CHILI

KERRY GOLD WHITE CHICKEN CHILI image

Yield 4 Servings

Number Of Ingredients 13

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White Chicken Chili with Kerrygold Aged Cheddar
1 teaspoon olive oil
1 onion (about 8 oz), peeled and diced
1 yellow bell pepper (8 oz), stemmed, seeded and chopped
1 tablespoon minced fresh jalapeno chile
1 1/2 teaspoons 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 Kerrygold Aged Cheddar Cheese (3 to 4 1/2 oz)

Steps:

In a large pan, combine oil, onion, bell pepper, and jalapeno 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 Aged Cheddar Cheese and serve immediately. *Branston Pickle is a mild chutney-like English relish Additional Ideas: 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. If you have any remaining cooked chicken, combine with a packaged green salad mix and top with shredded Kerrygold Aged Cheddar Cheese. Stir enough chutney into a vinaigrette to sweeten slightly, and toss dressing with salad. Makes 4 servings