White Chicken Chili

White Chicken Chili

1 T. olive oil

1 medium onion

1 medium green pepper

1 small fresh jalapeño

1 1/2 tsp. ground cumin

1 can (15 oz.) cream-style corn

1 can (7 oz.) diced mild green chilies

2 c. whole milk

1 c. chicken stock

1 can (15 oz.) Great Northern beans

2 c. shredded cooked chicken

Salt and pepper to taste

1 1/2 c. shredded white cheddar cheese

Peel and dice the onion.  Stem, seed and dice the green pepper and the jalapeño. Rinse and drain the Great Northern beans.

Heat the olive oil in a Dutch oven.  Add the onion, green pepper and jalapeño.  Stir over medium-high heat until the vegetables are soft, about 5 minutes.  Add the cumin, corn, green chilies, milk, chicken stock and beans.  Bring to a boil, then reduce to a simmer.  Cover and simmer, stirring occasionally for 10-15 minutes.  Stir in the chicken.  Season with salt and pepper.  Stir in the shredded cheese and serve immediately.