Jumpin' Jack Chili

Yield: 4 servings

Ingredients

Chili

• 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

Toppings

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

Instructions

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 for 20 minutes.
4. Add chicken, 1/2 cup Monterey Jack and 1/2 cup Colby Cheese; simmer over low heat for 10 minutes more.
5. Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings.

Notes

* Or use Pepper Jack or Jalapeño Jack

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