Jumpin’ Jack Chili
★★☆☆☆
Ingredients
- 1 tsp olive oil
- 1 cup onion, diced
- 2 (4-ounce) cans chopped green chilies, undrained
- 2-4 garlic cloves, minced
- 1 1/2 tsp ground cumin
- 2 (15-ounce) cans Great Northern beans, undrained
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced
- 1-2 (10-ounce) cans Rotel tomatoes, undrained
- 1 cup grated Monterey Jack cheese, divided
- 1 cup grated Colby cheese, divided
- Optional toppings: crushed corn chips, sour cream, green onions, olives, chopped tomatoes or salsa, cilantro, crumbled bacon
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add onion and cook until softened, about 5 minutes. Add chilies, garlic, and cumin. Cook for 2 minutes more, stirring constantly.
- Stir in beans and broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add chicken and 1/2 cup each of Monterey Jack and Colby cheese. Simmer for 10 minutes more.
- Ladle chili into bowls. Top with the remaining cheese and any desired toppings.
Wine Pairing: Bold Red