White Chicken Chili With Cheddar Cheese |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Simple and delicious chili. Great idea for a quick week-night meal. (make it even easier by using left-overs or rotisserie chicken) Ingredients:
1 teaspoon olive oil |
1 medium onion (minced) |
1 yellow bell pepper (seeded and minced) |
2 celery ribs (minced) |
1 tablespoon jalapeno chile (minced) |
1 1/2 teaspoons ground cumin |
1 (15 ounce) can cream-style corn |
1 (15 ounce) can cannellini beans (rinsed and drained) |
1 (7 ounce) can mild diced green chilies |
2 cups 2% low-fat milk |
2 cups cooked chicken meat (shredded) |
salt and pepper |
1 cup cheddar cheese (shredded) |
3 -4 tablespoons cilantro (minced) |
Directions:
1. Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
2. Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
3. Stir in chicken.
4. Season with salt and pepper to taste.
5. Stir in cheddar cheese.
6. Ladle into bowls and garnish with minced cilantro.
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