White Chicken Chili

• 1 tbsp olive oil
• 1 medium sweet onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and chopped
• 1 minced jalapeno
• 1 tbsp ground cumin
• 2 15oz cans white kidney beans, drained and rinsed
• 1 15oz creamed corn
• 1 8oz can diced mild green chiles (or, 1/2 a jalepeno with seeds in)
• 1 3/4 c. milk
• 1/2 c. chicken stock or broth
• 2.5 lbs ground chicken, cooked
• 1 1/2 c. shredded white sharp cheddar cheese
• 2 tbsp minced fresh flat leaf parsley
• salt & pepper to taste

1. In a large pot, heat the olive oil over medium-high heat and saute the onion, garlic, bell pepper, and jalapeno until tender, about 4-5 minutes. Add the cumin, kidney beans, corn, green chiles, milk, stock and chicken. Bring to a boil, decrease the heat to a simmer, cover, and cook for 10 minutes, stirring occasionally.
2. Remove from the heat and stir in cheese and parsley.
3. If you wanted to omit the corn for diet/carb reasons, I think a can of chopped tomato would probably work instead. (It would obviously taste different and no longer be "white" chili, but I bet it would be good anyway!)

olive oil, sweet onion, garlic, green bell pepper, jalapeno, ground cumin, white kidney beans, corn, green chiles, milk, chicken stock, ground chicken, white sharp, flat leaf parsley, salt

Taken from www.epicurious.com/recipes/member/views/white-chicken-chili-50120469 (may not work)