Jumpin’ Jack Chili

By Tom421

Ingredients

• 1 teaspoon olive oil
• 1 cup onion, diced
• 1 (4-ounce) can chopped green chiles, undrained
• 2 garlic cloves, minced
• 1 1/2 teaspoons ground cumin
• 2 (15-ounce) cans great Northern beans, drained and rinsed
• 3 1/2 cups reduced-sodium chicken broth
• 2 cups cooked chicken, chopped (rotisserie chicken may be used)
• 1 cup grated monterey jack cheese, divided
• 1 cup grated colby cheese, divided
• Toppings: Crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, cilantro, crumbled bacon

Details

Servings 1
Adapted from americanprofile.com

Preparation

Step 1

1. Heat oil in a heavy stockpot over medium-high heat. Add onion and cook until tender. Add green chiles, garlic and cumin; cook 2 minutes, stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.

2. Add chicken, 1/2 cup monterey jack and 1/2 cup colby; simmer over low heat 10 minutes more.

3. Ladle chili into bowls. Top each serving with remaining cheeses and desired top- pings. Serves6