* 1 c. onion, diced * 1 tsp. olive oil * 1 (4 oz.) can chopped green chiles, undrained * 2 cloves garlic, minced * 1 1/2 tsp. ground cumin * 2 (15-oz.) cans great northern beans, drained and rinsed * 3-1/2 c. chicken broth * 2 c. cooked chicken, chopped (rotisserie chicken can be used) * 1 c. (4 oz.) Wisconsin Monterey Jack cheese, coarsely grated and divided * 1 c. (4 oz.) Wisconsin Colby cheese, coarsely grated and divided * Toppings: crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, goldfish crackers, bacon
What to do:
1. Cook onion in hot oil in heavy stock pan (Dutch oven) over medium-high heat, stirring until tender. Add green chiles, garlic and cumin; cook 2 min., stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 min. 2. Add chicken, 1/2 c. Monterey Jack and 1/2 c. Colby Cheese; simmer over low heat 10 min. more. 3. Ladle chili into bowls. Top each serving with remaining cheeses and desired toppings.