Jumpin' Jack Chili

Jumpin' Jack Chili

Courtesy of Wisconsin Milk Marketing Board 4 Servings • 10 Min. Prep Time • 40 Min. Cook Time

Ingredients

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

Directions:

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.