Hi. I love to search out new recipes and try new things. As I find them in magazines, on blogs, and various other places, I will make them and let you know how they turn out. I will also give you any tips to make it easier or offer suggestions on how I changed the recipe to better suit me and my family. Check back frequently for new recipe ideas and enjoy the other posts on Julie’s blog. – Amanda
The other night was the perfect fall evening for White Chicken Chili with Aged Cheddar
! I found this off an advertisement for Kerrygold cheddar in a magazine. You should look more closely at some of those ads as they sometimes have very good recipes on them.
This was relatively easy to make. There was minimum chopping and all ingredients were easy to find. I used a rotisserie chicken from the deli. I think this is essential. (However, in light of Thanksgiving being just days away, this could be great made with leftover turkey!) If you can not find Kerrygold cheese, just use a good aged white cheddar. I used 4oz. of green chilies instead of 7oz. Everything goes in one pot which I love for easy clean-up. We had some hot crusty bread to go along side. My kids did not have any, but I think they would have like it. It is not too spicy and of course you can control the heat.
The next day I added some more milk to make it more like a soup and my husband and I really loved the leftovers this way. I think I even preferred it! This was a delicious, easy recipe to fight off the fall chill. Yummy, warming, and filling.
- 1 teaspoon olive oil
- 1 onion (about 8 oz), peeled and diced
- 1 yellow bell pepper (8 oz), stemmed, seeded and chopped
- 1 tablespoon minced fresh jalapeño chile
- 1 1/2 teaspoons ground cumin
- 1 can (15 oz) cream-style corn
- 1 can (7 oz) diced mild green chiles
- 2 cups whole milk
- 1 can (15 oz) navy beans, rinsed and drained
- 2 cups shredded cooked chicken
- Salt and pepper
- 1 to 1 1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 oz)
In a large pan, combine oil, onion, bell pepper, and jalapeño chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk, and beans. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the Aged Cheddar Cheese and serve immediately.
For the shredded chicken, use leftover roast chicken, or rotisserie chicken from the supermarket. Or season two chicken breast halves with salt and microwave, covered, until juices are clear when chicken is pierced with a fork. Do not overcook.
Accompany chili with warm, buttered corn tortillas and a crisp green salad. Provide additional toppings such as chopped cilantro and sliced green onion, if desired. For a warming snack after an ice skating party or other outdoor activity, serve chili in mugs with spoons. Set out a basket of crackers and a crock of Kerrygold Pure Irish Butter.
Makes 4 servings.
From my searches to your dishes. Enjoy!