My Husband Gave This 5 Stars

White Chicken Chili

1 tsp. olive oil
1 medium onion (I substituted shallots)
1 yellow bell pepper chopped
1 T minced fresh jalapeno
1 1/2 tsp. ground cumin
2 c creamed corn (okay guys, you can use canned, but if you cream it yourself, it is SO MUCH better*)
1 7 oz can diced mild green chiles
2 c whole milk
1 15 oz can navy beans rinsed and drained (i left these out - didn’t miss them)
2 cups shredded chicken (I cooked my own chicken using the chicken in a skillet with the weight on top method - fast!)
1 1/2 cups monterey jack cheese (recipe called for cheddar but monterey jack is very low in tyramine)

In a large skillet, heat oil over high heat. Add shallots, pepper, and jalapeno and cook, stirring often, until shallots soften, about 3-4 minutes. Add cumin, corn, green chiles, milk and navy beans. Bring to a boil, then reduce heat, cover and simmer for ten minutes, stirring occasionally. Add chicken and salt and pepper to taste. Stir in the cheese and serve immediately.

*to cream your own corn, use a wide-holed grater and grate the corn. You’ll get 1/4 cup from each ear. It’s incredibly sweet and delicious. You’ll never want to eat that canned stuff again.