White Chicken Chili With Aged Cheddar Recipes

WHITE CHICKEN CHILI WITH AGED 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.

WHITE CHICKEN CHILI

Steps:

• In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil., Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender., Top each serving with cheese and, if desired, jalapeno pepper.Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

THREE BEAN CHICKEN CHILI

Steps:

• In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.
• Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.
• If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.
• Add roughly chopped oregano and lime juice and cook for 10 minutes more.
• Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.

KERRY GOLD WHITE CHICKEN CHILI

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. *Branston Pickle is a mild chutney-like English relish 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. If you have any remaining cooked chicken, combine with a packaged green salad mix and top with shredded Kerrygold Aged Cheddar Cheese. Stir enough chutney into a vinaigrette to sweeten slightly, and toss dressing with salad. Makes 4 servings

WHITE CHICKEN CHILI WITH AGED CHEDDAR

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.