- 2 14.5-ounce cans white beans, drained and rinsed
- 1 tablespoon canola oil
- 4 cloves garlic
- 1 medium jalapeño pepper, minced
- 1 1/2 cups yellow onion, chopped
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon chili powder
- 4 cups chicken stock
- 6 tablespoons lime juice (or 3 limes, juiced)
- 1 rotisserie chicken, skin removed and meat shredded*
- 1/2 cup cilantro leaves, chopped
- 2 cups Cooper® Sharp White cheese, shredded
- sour cream to taste
They say there’s a food for everything. For every mood, every occasion, every kind of weather. But every once in awhile, there comes along a dish that’s so versatile it can cover all of the above. That food just might be this Cooper® Cheese White Chicken Chili. Cold out? This’ll warm you up. Big party? Make a big ol’ batch. Rainy? Cloudy? Sad? Excited? Birthday, anniversary … just another Tuesday? You guessed it. Cooper® Cheese White Chicken Chili.
Ingredients
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Directions
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In a mixing bowl, mash half of the beans and set aside.
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In a large Dutch oven, heat the oil on medium-high heat. Add garlic, jalapeño pepper, and yellow onion and sauté for 5 minutes or until soft. Add cumin, coriander, and chili powder and sauté for another 2 minutes. Stir in chicken stock and lime juice. Simmer for 20 minutes. Taste and adjust seasoning as needed.
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When chili has simmered for 20 minutes, stir in mashed beans, remaining whole beans, and 1 cup Cooper® Sharp cheese. Simmer an additional 5 minutes. Add more cheese to thicken as desired. Save some shredded Cooper® cheese to sprinkle over the top when serving.
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Spoon your Cooper® Cheese White Chicken Chili into serving bowls and top with additional shredded Cooper® Sharp cheese. Garnish with cilantro, jalapeños, lime, and sour cream as desired.
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If you like your chili with a little more kick, try topping it off with extra jalapeño or a drizzle of hot sauce.