Jumpin' Jack Chili
Recipe courtesy of Wisconsin Milk Marketing Board.
1 cup onion, diced
1 teaspoon olive oil
1 (4-ounce) can chopped green chiles, undrained
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans great northern beans, drained and rinsed
3 1/2 cups chicken broth
2 cups cooked chicken, chopped (rotisserie chicken can be used)
1 cup (4 ounces) coarsely grated Wisconsin Monterey Jack cheese - divided use
1 cup (4 ounces) coarsely grated Wisconsin Colby cheese - divided use
Optional Toppings: Crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, goldfish crackers, bacon
- Cook onion in hot oil in heavy stock pan (Dutch oven) 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 Monterey 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.
Makes 4 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.