Jumpin' Jack Chili

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  • 1 cup onion, diced
  • 1 teaspoon olive oil
  • 1 (4-ounce) can chopped green chiles, undrained
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 2 (15-ounce) cans great Northern beans, drained and rinsed
  • 3 1/2 cups chicken broth
  • 2 cups cooked chicken, chopped (rotisserie chicken can be used)
  • 1 cup (4 ounces) Wisconsin Monterey Jack Cheese*, coarsely grated and divided
  • 1 cup (4 ounces) Wisconsin Colby Cheese, coarsely grated and divided

*Or use Pepper Jack or Jalapeño Jack


  • Crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, goldfish crackers, bacon


  1. Cook onion in hot oil in heavy stock pan (Dutch oven) over medium-high heat, stirring until tender.
  2. Add green chiles, garlic and cumin; cook 2 minutes, stirring constantly.
  3. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.
  4. Add chicken, 1/2 cup Monterey Jack and 1/2 cup Colby Cheese; simmer over low heat 10 minutes more.
  5. Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings.

Yield: 4 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin