Jumpin' Jack Chili
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
* 1 c. onion, diced
* 1 tsp. olive oil
* 1 (4 oz.) can chopped green chiles, undrained
* 2 cloves garlic, minced
* 1 1/2 tsp. ground cumin
* 2 (15-oz.) cans great northern beans, drained and rinsed
* 3-1/2 c. chicken broth
* 2 c. cooked chicken, chopped (rotisserie chicken can be used)
* 1 c. (4 oz.) Wisconsin Monterey Jack cheese, coarsely grated and divided
* 1 c. (4 oz.) Wisconsin Colby cheese, coarsely grated and divided
* Toppings: crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, goldfish crackers, bacon
What to do:
1. 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 min., stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 min.
2. Add chicken, 1/2 c. Monterey Jack and 1/2 c. Colby Cheese; simmer over low heat 10 min. more.
3. Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings.
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