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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I know I'm late in posting this recipe. Seeing how its spring and who wants to make chili when its warm out!! But save this for the colder months cause its seriously good and extremely east to make Ingredients:
1 tsp olive oil |
1 cup yellow onion, chopped |
1 cup yellow bell pepper, chopped |
1 jalapeno, seeded and minced |
1-1/2 tsp cumin |
1 (15 oz) can creamed corn |
1 (7 oz) diced green chilies |
2 cups milk |
1 (15 oz) navy beans, rinsed and drained |
2 cups chicken, cooked and shredded |
1-1/2 cups shredded aged cheddar cheese |
Directions:
1. Heat oil over high heat in a large stockpot
2. Add onion, bell pepper, and jalapeno, and cook – stirring often – for 3-4 minutes
3. Add cumin, corn, green chilies, milk, and navy beans
4. Bring to a boil, then cover and simmer for 10 minutes, stirring occasionally
5. Add chicken, season with salt and pepper
6. Stir in the cheese and serve immediately
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