Kerry Gold White Chicken Chili Recipes

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WHITE CHICKEN CHILI WITH AGED CHEDDAR



White Chicken Chili with Aged Cheddar image

Provided by Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 12

1 teaspoon olive oil
1 onion (about 8 ounces), peeled and diced
1 yellow bell pepper (about 8 ounces), stemmed, seeded and chopped
1 tablespoon minced fresh jalapeno
1 1/2 teaspoons ground cumin
1 can (15 ounces) cream-style corn
1 can (7 ounces) diced mild green chiles
2 cups whole milk
1 can (15 ounces) 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 ounces)

Steps:

  • In a large pan, combine oil, onion, bell pepper, and jalapeno 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.
  • Additional Ideas: 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.

WHITE CHICKEN CHILI WITH AGED CHEDDAR CHEESE



White Chicken Chili with Aged Cheddar Cheese image

A delicious white chicken chili recipe with melted cheddar cheese swirled in.

Provided by RecipeGirl.com (via KerryGold)

Categories     Main Course

Time 40m

Number Of Ingredients 13

1 teaspoon olive oil
1 medium onion, (peeled & diced)
1 medium yellow bell pepper, (seeded & chopped)
1 medium orange bell pepper, (seeded & chopped)
1 tablespoon minced fresh jalapeno pepper ((seeds removed))
One 15-ounce can creamed corn
One 15-ounce can navy beans, (rinsed & drained)
One 7-ounce can diced mild green chiles ((liquid squeezed out))
2 cups whole milk
1½ teaspoons ground cumin
2 cups shredded cooked chicken
salt and pepper, (to taste)
1½ cups shredded aged white cheddar cheese

Steps:

  • In a large pan, combine the oil, onion, bell peppers and jalapeños. Stir often over high heat until onion has softened, 3 to 4 minutes. Add the corn, beans, chiles, milk and cumin. Bring to a boil; reduce the heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in the chicken. Season with salt and pepper.
  • When ready to serve, stir in the cheddar cheese and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 425 kcal, Carbohydrate 41 g, Protein 29 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 581 mg, Fiber 9 g, Sugar 8 g

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