by TerrahK

Ingredients:

Ingredients

· 1 teas olive oil
· 1 mid onion, peeled and diced
· 1 med yellow bell pepper, stemmed, seeded and chopped
· 1 T minced fresh jalapeno chile
· 1 ½ teas ground cumin
· 1 can (15 oz) cream-style corn
· 1 can (7 oz) diced mild green chiles
· 2 cups whole milk
· 1 can (15 oz) navy beans, rinsed and drained
· 2 cups shredded cooked chicken (use fork to shred)
· Salt and pepper to taste
· 1 – 1 ½ cups shredded kerrygold aged cheddar cheese (3 – 4 ½ ounces)

Preparation:
Directions

In a large pan, combine oil, onion, bell pepper and jalapeno chile. Stir often over high heat until onion is limp, 3 to 4 minutes. Add cumin, corn, green chiles, milk and beans. Bring to a boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in chicken. Season with salt and pepper. Stir in the aged cheddar cheese. And serve immediately. Serve with a basket of fresh, crusty bread and a crock of butter.

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