# My Husband Gave This 5 Stars **URL:** \ **Category:** VM/MAV\ **Created:** [October 5, 2008, 2:09am UTC](https://mvertigo.org/t/my-husband-gave-this-5-stars/644 "2008-10-05T02:09:37Z")\ **Posts on this page:** 1\ **Page:** 1
**Author:** ![system](https://mvertigo.org/uploads/default/original/2X/b/b86f0e6cc019ebbb67f43abe9b898bb18d553f44.png) [@system](https://mvertigo.org/u/system)\ **Post date:** [October 5, 2008, 2:09am UTC](https://mvertigo.org/t/my-husband-gave-this-5-stars/644/1 "2008-10-05T02:09:37Z")
**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. Julie