Who would have ever guessed that the best white chili I have ever tasted came from a recipe posted on an Irish company's website? This creamy White Chicken Chili with Aged Chedder from Kerrygold is so rich and good you can almost stand a spoon in it. All you have to do is saute the peppers and onion in a splash of olive oil, add the rest of the ingredients and when it comes to a strong simmer, stir in the cheese. In my 10 inch oven I cooked the vegetables over a full compliment of coals then moved them to a ring around the bottom before adding the liquid. The lid was covered with briquettes, maybe 24 or so, I let it bubble away for 20 minutes before stirring in the cheese. Put that half eaten rotisserie chicken sitting in your fridge to good use and whip yourself up a batch of this cheesy, most comforting, warming chili.
White Chicken chili with Aged Cheddar
1 Tblsp olive oil
1 medium onion, peeled and chopped
1 yellow bell pepper, stemmed, seeded and chopped
1 Tblsp minced fresh jalapeno chili
1 1/2 tsp ground cumin
1 15 oz. can cream-style corn
1 4 oz. can diced mild green chilies
2 cups whole milk
1 15 oz. can navy beans, rinsed and drained
2-3 cups shredded cooked chicken
1 1/2 cups shredded aged Cheddar cheese
salt and pepper
Lightly oil or spray dutch oven.
Saute onion, bell pepper and jalapeno chili in olive oil over a full spread of coals until onion is soft.
Move bottom coals to a ring around base of oven.
Add cumin, corn, green chilies, milk and beans and chicken; stir well.
Cover with as many coals as needed to bring soup to a bubble.
Simmer for 15-20 minutes, stirring halfway, or until heated through.
Season with salt and pepper.
Stir in Cheddar, stir until completely melted and serve immediately.
Makes 4 servings.
|Saute bell pepper, onion and jalapeno in olive oil until softened|